Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Khan, Imran; Yousif, Adel M.; Johnson, Stuart; Gamlath, Shirani

doi:10.1016/j.clnu.2014.08.005

Cited by 69 publications

(53 citation statements)

References 32 publications

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“…In the present study, the antioxidant activity of sorghum IS 8525 was far higher than for the other genotypes ( Figs. Khan et al (2015) also found that durum pasta enriched with red sorghum flour had high levels of polyphenols and enhanced the antioxidant status and improved markers of oxidative stress in healthy human subjects compared with pastas made from durum alone. Additionally, in the present study HT significantly decreased the antioxidant activity of sorghum IS 8525 (Figs.…”

Section: Resultsmentioning

confidence: 88%

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Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

Johnson

Bornman

et al. 2016

Cereal Chem

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Cereal Chem. 93(4):419-425This paper reports how genotype and growth temperature affect the physical characteristics and polyphenol content in sorghum grains. Two day/night temperature regimes, 32/21 and 38/21°C, were used to grow six sorghum genotypes (CCH1, CCH2, AQL33/QL36, Ai4, PI563516, and IS 8525). The physical characteristics (hardness, weight, and diameter) of sorghum grain and their free, bound, and total polyphenol contents were determined. Grain antioxidant activity was evaluated by 2,29-azinobis(3ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 2-2-diphenyl-1-picrylhydrazyl assays. The results indicate that the weight and diameter of the sorghum kernels were significantly increased in all genotypes except for CCH1, under higher temperature, whereas kernel hardness decreased. Genotype had a significant influence polyphenol content (IS 8525 about four times higher than PI563516 under optimum temperature) and antioxidant activity, but temperature did not, with the exception of IS 8525 in which polyphenol content (reduced by about 10%) and antioxidant activity were lower at the high temperature. Polyphenol content was strongly positively correlated with antioxidant activity. This research provides valuable information on the properties of different sorghum genotypes under expected future increased temperatures that may be of value for varietal selection for specific end use. † Corresponding author. Phone: +61 3 90356663.

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Section: Resultsmentioning

confidence: 88%

“…A 2015 human clinical study reported that pasta containing red sorghum flour had high antioxidant activity in vitro and reduced biomarkers of oxidative stress in vivo after its consumption (Khan et al 2015). Polyphenols act as antioxidants, and much research has been carried out on their health benefits.…”

Section: Resultsmentioning

confidence: 99%

Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

Johnson

Bornman

et al. 2016

Cereal Chem

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“…Their results indicated that the consumption of pasta enriched with lupin protein fractions reduced the rats’ body weight gain and food intake and decreased glycemia upon glucose overload trials. In a study involving 22 healthy human subjects, Khan and others () observed that the consumption of pasta enriched with 30% whole‐grain red sorghum flour enhanced antioxidant status and improved markers of oxidative stress. In contrast, the consumption of pasta enriched with whole‐grain white sorghum flour had no effect.…”

Section: Research Needsmentioning

confidence: 99%

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Mercier

Moresoli

Mondor

et al. 2016

Comp Rev Food Sci Food Safe

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Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta. Process specifications and quality attributes, namely proximate composition, dough, drying, cooking, and mechanical properties, color, and sensory attributes, were extracted from the studies and compiled in a data set. Analysis of the data set revealed significant differences between pasta enriched with high-fiber ingredients and pasta enriched with pulse flour. High-fiber ingredients generally preserved the quality attributes of pasta more effectively than pulse flour. Comparisons based on the drying temperature showed that high drying temperatures generally improve the cooking properties of enriched pasta. Sensory evaluations indicated that enrichment levels below 10% generally do not affect consumer acceptance, but higher enrichment levels significantly decrease it. Pearson correlation coefficients showed that the gelatinization temperature and Farinograph properties are useful indicators of the mechanical properties and sensory attributes of pasta. The meta-analysis revealed the need to better understand the impact of the processing history of the enrichment ingredient on the quality attributes and the health benefits of enriched pasta.

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“…A study has shown that consumption of pasta that incorporated red sorghum rather than white sorghum C 2019 Institute of Food Technologists ® Vol. 18, 2019 r Comprehensive Reviews in Food Science and Food Safety 2039 (low in phenolic compounds) significantly improved the health status in healthy people by increasing the plasma phenolic contents and antioxidant activity (Khan, Yousif, Johnson, & Gamlath, 2015). Also, sorghum can be very useful in muffin preparation, and muffins containing sorghum have been shown to have high resistant starch and slowly digestible starch contents (Poquette et al, 2014).…”

Section: Incorporating Sorghum Into Other Foodsmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Abstract: The results demonstrated that pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects.

Cited by 69 publications

References 32 publications

Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

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