A Review on Nutritional Composition and Bioactive Compounds of Black Wheat (Triticum aestivum L): Bioactive Compounds of Black Wheat (Triticum aestivum L)

Muhammad Khalid Saeed; Naseem Zahra; Asma Saeed; Shaheena Anjum; Hattaf Khan; Muhammad Zeeshan Kazim; Qurtulain Syed; Syed Hussain Imam Abdi

doi:10.54393/df.v6i2.165

Authors

Muhammad Khalid Saeed Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Naseem Zahra Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Asma Saeed Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Shaheena Anjum Department of Chemistry, Riphah International University, Faisalabad, Pakistan
Hattaf Khan College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
Muhammad Zeeshan Kazim College of Earth and Environmental Sciences, University of the Punjab, Lahore, Pakistan
Qurtulain Syed Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Syed Hussain Imam Abdi Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan

DOI:

https://doi.org/10.54393/df.v6i2.165

Keywords:

Black Wheat, Bioactive Compounds, Nutritional Composition, Therapeutic Potential

Abstract

Black wheat (Triticum aestivum L) is a pigmented wheat type that is nutritionally superior. It is packed with bioactive chemicals, such as anthocyanins. Black wheat has different nutritional properties and medicinal potential, and more iron (60%), zinc (35% more), vitamin B3, vitamin B5, vitamin E, vitamin K, dietary fiber, and antioxidants than the average food. The high concentrations of phenolic acids, carotenoids, flavonoids and essential amino acids in black wheat provide it with powerful antioxidant, anti-inflammatory and antibacterial capabilities. With anthocyanin levels up to 28 times greater than standard white wheat, this kind of wheat is effective against oxidative stress-related metabolic syndrome and chronic medical issues like diabetes, cancer, obesity and heart disease. Additional compounds like tricin derivatives, ferulic acid, quercetin and luteolin present in black wheat help neuroprotection, manage blood sugar and boost immunity. Due to its diverse composition, black wheat shows promise as a nutritional supplement, therapeutic diet, and long-term answer to today's food problems.

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