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Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps to prepare many products such as bread, biscuit, pasta, noodles, etc. In the world of rapid economic growth, food security in terms of nutritional profile began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black color, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hyperten

United statesHong kongCzech republicSisacko moslavackaNew zealandMadhya pradeshSouth koreaGenetikii selekcii vavilovJ clin pharmacolSmetanskai bioactiveVavilovskij zbreveNutr biochemPanghala bioactiveMartinekp tocotrienolsPhysiol biochemFood biotechnology institute