Flavonoids of Sorghum

Yasumatsu, Katsuharu; Nakayama, Tatsuo; Chichester, C. O.

doi:10.1111/j.1365-2621.1965.tb01821.x

Cited by 20 publications

(9 citation statements)

References 12 publications

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“…an absorption peak at 496 nm and Rf 0.63 in Forestal solvent. It was suggested by Blessin et al (1963) that this pigment might be fisetinidin and by Yasumatsu et al (1965) that it might be pelargonidin.…”

Section: Preperties Of Luteoforolmentioning

confidence: 95%

Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7‐Pentahydroxyflavan

Bate-Smith

Rasper

1969

Journal of Food Science

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Section: Preperties Of Luteoforolmentioning

confidence: 95%

Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7‐Pentahydroxyflavan

Bate-Smith

Rasper

1969

Journal of Food Science

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“…7-O-methylapigeninidin (26) (Pale et al, 1997) and fisetinidin (27) (Blessin et al, 1963) were also reported in sorghum. Cyanidin (28) and pelargonidin (29) were also reported in corn (Francis, 1989), and sorghum (Yasumatsu et al, 1965). Cyanidin (28) and peonidin (30) glycosides were measured in wheat (Abdel-Aal and Hucl, 2003) and rice (Ryu et al, 1998).…”

Section: Sorghum Anthocyaninsmentioning

confidence: 99%

Sorghum phytochemicals and their potential impact on human health

2004

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“…In the 1960s, publications began emerging reporting that flavonoids from oats, sorghum, berries, and tea had significant antioxidant activity, in addition to their previously reported action on capillary permeability (Harper, Morton, & Rolfe, , ; Lynn & Luh, ; Yasumatsu, Nakayama, & Chichester, ). There was even an obscure report of feasibility studies into the effects of anthocyanins on night blindness (Borges, ).…”

Section: Bioactivitymentioning

confidence: 99%

The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective

Williamson

Kay

Crozier

2018

Comp Rev Food Sci Food Safe

414

288

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Flavonoids are plant-derived dietary components with a substantial impact on human health. Research has expanded massively since it began in the 1930s, and the complex pathways involved in bioavailability of flavonoids in the human body are now well understood. In recent years, it has been appreciated that the gut microbiome plays a major role in flavonoid action, but much progress still needs to be made in this area. Since the first publications on the health effects of flavonoids, their action is understood to protect against various stresses, but the mechanism of action has evolved from the now debunked simple direct antioxidant hypothesis into an understanding of the complex effects on molecular targets and enzymes in specific cell types. This review traces the development of the field over the past 8 decades, and indicates the current state of the art, and how it was reached. Future recommendations based on this historical analysis are (a) to focus on key areas of flavonoid action, (b) to perform human intervention studies focusing on bioavailability and protective effects, and (c) to carry out cellular in vitro experiments using appropriate cells together with the chemical form of the flavonoid found at the site of action; this could be the native form of compounds found in the food for studies on digestion and the intestine, the conjugated metabolites found in the blood after absorption in the small intestine for studies on cells, or the chemical forms found in the blood and tissues after catabolism by the gut microbiota.

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Flavonoids of Sorghum

Cited by 20 publications

References 12 publications

Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7‐Pentahydroxyflavan

Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7‐Pentahydroxyflavan

Sorghum phytochemicals and their potential impact on human health

The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective

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