Vol. 9, Issue 4, Part L (2025)

Anthocyanin, a group of plant-derived pigments, have gained significant attention due to their potential health benefits. Predominantly found in whole grain cereals such as black rice, purple corn, and purple wheat, anthocyanin offer a range of bioactive properties that make them valuable components in functional foods aimed at promoting health. This review examines the diverse sources, molecular mechanisms, and health-related effects of anthocyanin in whole grain cereals, while identifying current challenges and future opportunities for their application. Different whole grain varieties exhibit unique anthocyanin profiles; black rice, for instance, is rich in cyanidin-3-glucoside, while purple corn contains pelargonidin derivatives, and purple wheat is notably high in delphinidin compounds. These anthocyanin influence key molecular pathways, such as the Nrf2 and NF-κB pathways, modulating oxidative stress and inflammation. Additionally, anthocyanin show enhanced health benefits when combined with other bioactive compounds present in whole grains. Their antioxidant and anti-inflammatory properties have been linked to the prevention of chronic diseases like cardiovascular disease, diabetes, and neurodegenerative disorders. Anthocyanin also promote gut health by supporting beneficial microbiota. Furthermore, emerging evidence points to their anticancer potential. Despite their promising benefits, challenges such as variability in anthocyanin content, low bioavailability, and stability during processing remain. Advances in food technology, including microencapsulation and fermentation, present solutions to these challenges. Large-scale clinical trials are also needed to further establish the health benefits of anthocyanin. The future of anthocyanin lies in their integration into functional foods through sustainable practices.