The DOI matches its Crossref record; 133 of the 133 references it cites were found in a registry or an index.
Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications
Abstract
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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Cites
Antioxidant Activity of Grains
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THE GENETICS AND BIOCHEMISTRY OF FLORAL PIGMENTS
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High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
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Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
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Cited by
Banwo, K., Olojede, A. O., Adesulu-Dahunsi, A. T., Verma, D. K., Thakur, M., Tripathy, S., Singh, S., Patel, A. R., Gupta, A. K., Aguilar, C. N., et al. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101320 · Cited by 313
Metadata
- Authors
- Xiong, Y., Zhang, P., Warner, R. D., & Fang, Z.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2019-10-18
- Volume
- 18
- Issue
- 6
- Pages
- 2025-2046
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2980943698
- Cited by
- 336
- References
- 133
- FWCI
- 62.97
- Type
- journal article
- Language
- en
- Open access
- closed
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- Xiong, Y., Zhang, P., Warner, R. D., & Fang, Z. (2019). Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12506
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
