Understanding the nutritional and nutraceutical properties of sorghum

Autor:	Seong-Ho Lee, Weiqun Wang, Dmitriy Smolensky, Usa Usda-Ars, Sarah Cox
Rok vydání:	2021
Předmět:	Nutraceutical biology business.industry food and beverages Sorghum biology.organism_classification business Biotechnology
Zdroj:	Improving the nutritional and nutraceutical properties of wheat and other cereals ISBN: 9781786764799 Improving the nutritional and nutraceutical properties of wheat and other cereals
Popis:	Sorghum is a globally grown cereal. Many sorghum varieties contain high levels of polyphenolic compounds with potential health benefits. With a growing interest in using diet as a preventative measure against chronic diseases, the benefits of sorghum need to be examined. This chapter discusses current research on sorghum and its bioactive compounds, particularly the diversity of polyphenolic compounds present in sorghum. The effects of the phenolic compounds against cancer, their anti-inflammatory properties, anti-obesity effects and effects on gut microbiome are discussed. The chapter also discusses anti-nutritional effects of sorghum polyphenols as well as the effects of processing on bioactive compounds and bioavailability.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0e707b34c8f04a8e7f7e8fa6eecbf5a6 https://doi.org/10.19103/as.2021.0087.21 Zobrazit plný text záznamu