Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.

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Introduction. In the Brazilian Atlantic Forest, indigenous fruits are part of the eating habits of the population. Among these, 'melão croá' (Sicana sphaerica Vell.) and 'maracujina' (S. odorifera Naud) are rich in bioactive compounds such as carotenoids and antioxidant vitamins. The physical characteristics, physicochemical and proximate composition, concentration of carotenoids, vitamin C, vitamin E and minerals were investigated in both fruits found in Atlantic Forest of Minas Gerais, Brazil. Materials and methods. Titratable acidity was analyzed by volumetric neutralization; soluble solids (SS) by refractometry; pH by potentiometry; moisture and ash by gravimetry after drying in an oven and muffle furnace, respectively; proteins by the micro-Kjeldahl method; lipids by gravimetry using soxhlet; dietary fibers by non-enzymatic gravimetry; carotenoids and vitamin C by HPLC-DAD; vitamin E by HPLCfluorescence; minerals by ICP-AES. Results and discussion. S. sphaerica presented the highest concentrations of SS (5.80 • Brix), TA (0.51 g of citric acid 100 g −1), pH (6.95), moisture (83.4 g 100 g −1), carbohydrate (13.38 g 100 g −1), vitamin A (123.33 µg RAE 100 g −1), vitamin C (4.97 mg 100 g −1), vitamin E (334.66 µg 100 g −1), K (28.79 mg 100 g −1), Fe (1.92 mg 100 g −1), and Zn (1.04 mg 100 g −1); while S. odorifera had the highest concentrations of total dietary fibers (1.33 g 100 g −1), lipids (1.00 g 100 g −1), proteins (2.62 g 100 g −1), ash (0.77 g 100 g −1), P (1.26 mg 100 g −1), and Ca (1.74 mg 100 g −1). Conclusion. The analyzed fruit showed a potential source of nutrients that can contribute to reducing food and nutrition insecurity of rural people, especially in the American continent, occurrence region of these fruits.