Pigmented and Non-pigmented Cereals: Comparative Study of Properties

Abstract

Recently, pigmented cereals have gained more attention due to their high nutritional value and bioactive compounds, which may provide health benefits. This chapter compares the properties of pigmented and non-pigmented cereals. They differ in terms of colour, flavour, nutritional content, and physiochemical attributes. The antioxidative and free radical scavenging characteristics of pigmented cereals are receiving increased attention due to their potential to provide and promote human health by lowering the concentration of reactive oxygen species and free radicals. Compared with non-pigmented cereals, pigmented cereals contain a higher concentration of phenolics and flavonoids, including anthocyanins. These compounds have been associated with antioxidant and anti-inflammatory activities.