Sorghum (Sorghum bicolorL.): Nutrients, bioactive compounds, and potential impact on human health

Abstract

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.

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

“…3‐Deoxyanthocyanidins are one of the most abundant flavonoids in sorghum, with a total concentration of 200 to 4,500 µg/g (Table ); in some sorghums, the 3‐deoxyanthocyanidin content can account for up to 80% of the total flavonoids in the grain (de Morais Cardoso et al., ; Girard & Awika, ). 3‐Deoxyanthocyanidins are concentrated in the bran layer of the grain, up to four to five times higher than in the whole grain, and sorghum with a red pericarp genotype (R_Y_) is particularly rich in 3‐deoxyanthocyanidins (Awika et al., ; Awika et al., ; Awika, Rooney, & Waniska, ).…”

“…Flavonoids share the basic flavan skeleton ( Figure 2C) and their classification is based on the presence of C 2 -C 3 double bond and substituent groups on the Cring (Buer, Imin, & Djordjevic, 2010). A wide class of flavonoids (Table 2) have been found in sorghum including anthocyanins (3deoxyanthocyanidins), flavones, flavanones, flavan-3-ols, flavan-4ols, flavonols, and dihydroflavonols (Awika, 2017;de Morais Cardoso et al, 2017). Among the flavonoids, 3-deoxyanthocyanidins, flavones, and flavanones are the dominant compounds in sorghum.…”

Модифікація Способу Життя Та Дієтичне Харчування Хворих На Артеріальну Гіпертензію У поєднанні З Цукровим Діабетом: Рекомендації Європейських Консенсусів Та Реалії Життя (Огляд Літератури)

“…Наприкінці минулого сторіччя отримано дані щодо впливу окремих нутрієнтів на рівні АТ та глі-кемії [30][31][32][33][34][35][36][37][38][39][40][41][42][68][69][70][71][72][73].Серед продуктів харчування, що містять речовини й компоненти, які поліпшують функцію ендотелію, слід назвати антоціаніни, фла-воноїдні полімери, флавоноли, ізофлавони, полі-феноли, станоли, фолієву кислоту, антиоксиданти, лютеїн, резвератрол. Метааналіз 36 досліджень із се-редньодобовим споживанням 3,7 г риб'ячого жиру демонструє вірогідне зниження АТ на 2,1/1,6 мм рт.ст.…”

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

“…Sorghum is considered as the only dietary source for 3‐deoxyanthocyanidins for humans and has a high concentration of these compounds, especially in the bran layer of the grain of some varieties, with concentrations up to 10 mg/g (Awika et al., ). 3‐Deoxyanthocyanidins originating from sorghum have been extensively studied with recent reviews published (de Morais Cardoso, Pinheiro, Martino, & Pinheiro‐Sant'Ana, ; Girard & Awika, ). In sugarcane, the 3‐deoxyanthocyanidins, luteolinidin, and apigeninidin are synthesized as phytoalexins against fungal infection in the stalk tissue (Kumar et al., ; Malathi et al., ; Vanamala, Massey, Pinnamaneni, Reddivari, & Reardon, ).…”