Next Article in Journal
Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases
Next Article in Special Issue
The 10,000-Year Success Story of Wheat!
Previous Article in Journal
Interaction of Antimicrobial Peptide Ponericin W1, Thanatin, and Mastatopara-S with Geotrichum citri-aurantii Genomic DNA
Previous Article in Special Issue
Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants
Review

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

by 1,*, 2 and 1
1
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2
Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Foods 2021, 10(8), 1921; https://doi.org/10.3390/foods10081921
Received: 13 July 2021 / Revised: 10 August 2021 / Accepted: 11 August 2021 / Published: 19 August 2021
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future. View Full-Text
Keywords: sorghum phenolics; antioxidant; anti-inflammatory; anti-proliferative; anti-diabetic; anti-atherogenic sorghum phenolics; antioxidant; anti-inflammatory; anti-proliferative; anti-diabetic; anti-atherogenic
Show Figures

Figure 1

MDPI and ACS Style

Xu, J.; Wang, W.; Zhao, Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods 2021, 10, 1921. https://doi.org/10.3390/foods10081921

AMA Style

Xu J, Wang W, Zhao Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods. 2021; 10(8):1921. https://doi.org/10.3390/foods10081921

Chicago/Turabian Style

Xu, Jingwen, Weiqun Wang, and Yong Zhao. 2021. "Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits" Foods 10, no. 8: 1921. https://doi.org/10.3390/foods10081921

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop