Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
Highlights
IntroductionReview articles have been focused on the bioactive compounds in sorghum and their health benefits as potential food ingredients [16], and the processing technologies for reducing anti-nutritional factors in sorghum grain [17]
This review discussed the phenolic compounds in sorghum grain, in terms of the extraction method, profile, and biological functions both in vitro and in vivo
The underlying mechanisms regarding the inhibitory effect of sorghum phenolics on inflammation, diabetes, and atherosclerosis remain unclear
Summary
Review articles have been focused on the bioactive compounds in sorghum and their health benefits as potential food ingredients [16], and the processing technologies for reducing anti-nutritional factors in sorghum grain [17]. There is no comprehensive review regarding the phenolics in sorghum grain and their biological functions, such as antioxidant activity, anti-inflammation activity, anti-cancer effect, anti-diabetic, and anti-atherogenic functions. Given the increasing consumption of sorghum phenolics, this review article will focus on the health-promoting effect of phenolic compounds in sorghum, with regards to the recent antioxidant activity, anti-inflammation activity, anti-proliferative effect, anti-diabetic, and anti-atherogenic functions, aimed to better understand the biological functions of phenolics in sorghum grains for improving human health. The current research gap will be identified, and promising research topics will be further recommended
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