Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders

Autor: Waseem Khalid, Anwar Ali, Muhammad Sajid Arshad, Fareed Afzal, Ramish Akram, Azhari Siddeeg, Safura Kousar, Muhammad Abdul Rahim, Afifa Aziz, Zahra Maqbool, Ayesha Saeed
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: International Journal of Food Properties, Vol 25, Iss 1, Pp 1045-1062 (2022)
Druh dokumentu: article
ISSN: 10942912
1532-2386
1094-2912
DOI: 10.1080/10942912.2022.2071293
Popis: Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three different fields: food, feed, and biomass production. Phenolic compounds including phenolic acid, flavonoids, stilbenes and tannins, vitamins including B-complex, A, D, E and K and the minerals (potassium, phosphorus, magnesium and zinc) were involved in the bioactivity of sorghum. The functional composition of sorghum plays an essential role in human health by inhibiting the risk of chronic diseases. Available epidemiological evidence suggests that tannin (proanthocyanidins) in sorghum acts as an antioxidant protecting from inflammation and cancer. Its fiber content can reduce blood cholesterol and glucose level, and is also helpful in celiac disease. Phytochemicals in sorghum enhance cardiovascular health in animals. These properties have not been reported in humans, which needs investigation. This review aims to describe the available information on the bioactive characteristics of sorghum, how it is used in different functional foods, and how it has the potential to combat various disorders. The literature has been collected from Google Scholar, Science Direct, PubMed and Web of Science.
Databáze: Directory of Open Access Journals
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