Effect of sorghum and barley-containing bread on plasma total polyphenols, antioxidant status and inflammation in healthy subjects.

Abstract

The aim of this study was to investigate the effect of bread incorporated with whole-grain red sorghum and barley flours on biomarkers of oxidative stress and inflammation in humans. In a randomized cross-over study, 20 healthy subjects consumed either control bread madeof all-purpose wheat flour only or bread containing 40% whole-grain red sorghum and barley flours (20% each), with a washout period of 1-2week. The test breads were fed at breakfast after 12h fast. Blood samples were collected at baseline (fasting) and 2h after intake of breads. Plasma total polyphenols, total antioxidant capacity (T-AOC), superoxide dismutase(SOD) activity, thiobarbituric acid reactive substances (TBARS)and highly sensitive C-reactive protein were assessed. Compared to fasting values, the 2h postprandial levels of plasma total polyphenols (P = 0.001), T-AOC (P = 0.031) and SOD activity (P = 0.026) were significantly higher following consumption of sorghum and barley-containing bread (SBB). Moreover, net changes in plasma totalpolyphenols (P = 0.001), T-AOC (P = 0.047) and SOD activity (P = 0.035) were significantly higher following consumption of SBB. In conclusion, bread containing whole-grain red sorghum and barely flours enhanced plasmatotal polyphenols and antioxidant status and hence its consumption would modulate biomarkers of cardio-metabolic health.