Research
Journal of Food Science
Special Issue: Sorghum in Human Health Supplement
Funded by the USCP, this supplement aims to showcase sorghum’s potential as a nutrient-rich ingredient for both food manufacturers and consumers. By outlining the consumer health benefits and highlighting the role that sorghum plays as a domestic, drought-tolerant crop, it underscores the potential of sorghum to positively impact diet quality and health outcomes.
Reviews and Meta-analysis
- The effect of sorghum consumption on markers of chronic disease: A systematic review. Critical Reviews in Food.
- Sorghum, History, Use, and Health Benefits.
- Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health.
- Effect of sorghum consumption on health outcomes: a systematic review.
- Sorghum: an underutilized cereal whole grain with the potential to assist in the prevention of chronic disease.
- Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials
Antioxidants
- Polyphenol-rich sorghum brans alter colon microbiota and impact species diversity and species richness after multiple bouts of dextran sodium sulfate-induced coliti
- Phenolic Compounds in Cereal Grains and Their Health Benefits
- Chemopreventive Potential of Sorghum with Different Phenolic Profiles
- Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters
- Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties
- Sorghum Phytochemicals and Their Potential Impact on Human Health
- Anti-Inflammatory Activity of Select Sorghum Brans
- Anthocyanins from Black Sorghum and their Antioxidant Properties
- A Novel Nutraceutical Property of Select Sorghum Brans: Inhibition of Protein Glycation
- Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes.
- Phenolic compounds in whole grain sorghum and their health benefits.
- Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities.
- Potential benefits of sorghum [sorghum bicolor (l.) Moench] on human health: A review.
- Comparison of microwave and high-pressure processing on bound phenolic composition and antioxidant activities of sorghum hull.
- Functional characteristics and nutraceuticals of grain sorghum.
- Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties.
- A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7
- Impact of cooking and nixtamalization on the bio-accessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
- Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats.
- Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model.
- Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications.
- Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro.
- Sorghum. Bioactive Factors and Processing Technology for Cereal Foods.
- Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea.
- Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
- Whole grains and phenolic acids: A review on bioactivity, functionality, health benefits and bioavailability.
- Apigenin and apigeninidin isolates from the Sorghum bicolor leaf targets inflammation via cyclo-oxygenase-2 and prostaglandin-E2 blockade.
- Technologies applied to sorghum (sorghum bicolor L. Moench): Changes in phenolic compounds and antioxidant capacity.
- Phenolic compositions and antioxidant activities differ significantly among sorghum grains with different applications.
- Characterization of phenolic compounds and antioxidant activity in sorghum grains.
- Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.
- Effect of Nixtamalization Process on the Content and Composition of Phenolic Compounds and Antioxidant Activity of Two Sorghums Varieties.
- Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts.
- Effect of genotype and growth temperature on sorghum grain physical characteristics, polyphenol content, and antioxidant activity.
- Phytochemical concentrations and biological activities of Sorghum bicolor alcoholic extracts.
- Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MSn.
- Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomized controlled trial.
- Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests.
- Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops.
- Effects of processing on phytochemical profiles and biological activities for production of sorghum tea.
- Phenolic compound of Benin’s red sorghum and their antioxidant properties.
- Toxicological evaluation and anti-inflammatory activity of a golden gelatinous sorghum bran extract.
- Evaluation of phenolics and antioxidant activity of black sorghum hybrids.
- New highly stable dimeric 3-deoxyanthocyanidin pigments from Sorghum bicolor leaf sheath.
- DNA damage protecting activity and free radical scavenging activity of anthocyanins from red sorghum (Sorghum bicolor) bran.
- Identification of 3-deoxyanthocyanins from red sorghum (Sorghum bicolor) bran and its biological properties.
- Sorghum flavonoids: Unusual compounds with promising implications for health.
- Anti-oxidative activities of sorghum, foxtail millet and proso millet extracts.
- Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench).
- Anti-inflammatory activity of select sorghum (Sorghum bicolor) brans.
- Tannins: Current knowledge of food sources, intake, bioavailability and biological effects.
- Flavonoid composition of red sorghum genotypes.
- Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (sorghum bicolor) varieties.
- Inhibition of hyaluronidase activity by Select Sorghum Brans.
- Phenolic compounds in cereal grains and their health benefits.
- The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods.
- Sorghum and millet phenols and antioxidants.
- Anthocyanins from black sorghum and their antioxidant properties.
- Properties of 3-deoxyanthocyanins from Sorghum.
- Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts.
- Sorghum phytochemicals and their potential impact on human health.
Cancer
- Chemopreventive Potential of Sorghum with Different Phenolic Profiles
- Polyphenol containing sorghum brans exhibit an anti-Cancer effect in Apc Min/+ Mice treated with dextran sodium sulfate.
- Anticancer activity of a novel high phenolic sorghum bran in human colon cancer cells.
- Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells.
- Dietary flavonoids as cancer chemopreventive agents: An updated review of human studies.
- High-polyphenol sorghum bran extract inhibits cancer cell growth through ROS induction, cell cycle arrest, and apoptosis.
- Antioxidant and anti-cancer activities of proanthocyanidins-rich extracts from three varieties of sorghum (Sorghum bicolor) bran.
- The dermal layer of sweet sorghum (Sorghum bicolor) stalk, a byproduct of biofuel production and source of unique 3-deoxyanthocyanidins, has more antiproliferative and proapoptotic activity than the pith in p53 variants of HCT116 and colon cancer stem cells.
- The antiproliferative activity of 3-deoxyanthocyanins extracted from red sorghum (Sorghum bicolor) bran through P53-dependent and Bcl-2 gene expression in breast cancer cell line.
- Isolation and identification of phase II enzyme inductors obtained from Black Shawaya sorghum [sorghum bicolor (L.) moench] bran.
- Sorghum phenolics demonstrate estrogenic action and induce apoptosis in nonmalignant colonocytes.
- Apigeninidin induces apoptosis through activation of Bak and Bax and subsequent mediation of mitochondrial damage in human promyelocytic leukemia HL-60 cells.
- Hwanggeumchal sorghum induces cell cycle arrest, and suppresses tumor growth and metastasis through Jak2/STAT pathways in breast cancer xenografts.
- Chemical characterization of a procyanidin-rich extract from sorghum bran and its effect on oxidative stress and tumor inhibition in vivo.
- Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (sorghum bicolor) varieties.
- Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties.
- Luteolin, quercetin and ursolic acid are potent inhibitors of proliferation and inducers of apoptosis in both KRAS and BRAF mutated human colorectal cancer cells.
- Natural phenolic compounds from medicinal herbs and dietary plants: Potential use for cancer prevention.
- Quantitative analysis of anticancer 3-deoxyanthocyanidins in infected sorghum seedlings.
- The change of the Staple Diet of black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the esophagus.
Diabetes
- The Sustainable Grain With Anti-Diabetic Properties.
- Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide.
- Food matrix effects for modulating starch bioavailability.
- Flavonoids in decorticated sorghum grains exert antioxidant, antidiabetic and antiobesity activities.
- Dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats.
- Nutritional quality of raw and cooked flours of a high β-glucan sorghum inbred line.
- Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial.
- Traditional Malian solid foods made from sorghum and millet have markedly slower gastric emptying than rice, potato, or pasta.
- Consumption of a drink containing extruded sorghum reduces glycemic response of the subsequent meal.
- A diet enriched with red sorghum flaked biscuits, compared to a diet containing white wheat flaked biscuits, does not enhance the effectiveness of an energy-restricted meal plan in overweight and mildly obese adults.
- Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects.
- Sorghum Tea Does Not Alter Postprandial Plasma Triglycerides―A Randomized, Placebo—controlled, Crossover Clinical Trial―.
- Sorghum condensed tannins encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during digestion to attenuate hyperglycaemia.
- Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.
- Glycemic index and glycemic load of Sorghum products.
- Effects of sorghum (sorghum bicolor (L.) moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.
- Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation.
- Grain sorghum muffin reduces glucose and insulin responses in men.
- Glycemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana.
- Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients.
- Anti-diabetic effect of sorghum extract on hepatic gluconeogenesis of streptozotocin-induced diabetic rats.
- Sorghum extract exerts an anti-diabetic effect by improving insulin sensitivity via PPAR-γ in mice fed a high-fat diet.
- Inhibition of aromatase and α-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts.
- The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on α-glucosidase and α-amylase activities.
- Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats.
- Antilipidemic activity of organic solvent extract from sorghum bicolor on rats with diet-induced obesity.
- Slowly digestible starch: Concept, mechanism, and proposed extended glycemic index.
- A novel nutraceutical property of select sorghum (sorghum bicolor) brans: Inhibition of protein glycation.
- Glycemic indices and glycemic load of some Nigerian foods.
- Glycaemic and insulin responses of six traditional Sudanese carbohydrate-rich meals in subjects with type 2 diabetes mellitus.
- Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes.
- Evaluation of sorghum (sorghum bicolor) as replacent for maize in the diet of growing rabbits (oryctolagus cuniculus).
- In vivo effects of dietary sorghum tannins on rabbit digestive enzymes and mineral absorption.
- The effects of sorghum proanthocyanidins on digestive enzyme activity in vitro and in the digestive tract of Chicken.
- Hypoglycemic effect of selected sorghum recipes.
- Glycemic index of some commonly consumed foods in Western India.
Heart Health
- The resistant starch from sorghum regulates lipid metabolism in menopausal rats via Equol.
- Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats.
- Sorghum Tea Does Not Alter Postprandial Plasma Triglycerides―A Randomized, Placebo—controlled, Crossover Clinical Trial―.
- Sorghum distillers dried grain lipid extract increases cholesterol excretion and decreases plasma and liver cholesterol concentration in hamsters.
- Chymotryptic hydrolysates of α-kafirin, the storage protein of sorghum (sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity.
- Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters.
- Influence of unrefined sorghum or maize on serum lipids.
Microbiome
- High-polyphenol extracts from Sorghum bicolor attenuate replication of Legionella pneumophila within RAW 264.7 macrophages.
- Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism.
- Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet.
- Impact of novel sorghum bran diets on DSS-induced colitis.
- Polyphenol-rich sorghum brans alter colon microbiota and impact species diversity and species richness after multiple bouts of dextran sodium sulfate-induced colitis.
- Synthesis of 7-methoxyapigeninidin and its fungicidal activity Againstgloeocercospora Sorghi.
- Temporal changes in the fermentation characteristics, bacterial community structure and the functionality of the predicted metagenome of a batch fermenter medium containing the upper gastrointestinal enzyme resistant fraction of white sorghum
Nutrient Content
- Characterization of local sorghum (Sorghum bicolor L.) population grains in terms of nutritional properties and evaluation by GT biplot approach.
- Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals.
- Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour.
Innovation
- Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.
- Sorghum in foods: Functionality and potential in innovative products.
- Functional characteristics and nutraceuticals of grain sorghum.
- Genetic enhancement perspectives and prospects for grain nutrients density.
- Sorghum as a healthy global food security crop: Opportunities and challenges.
- Qualitative assessment of ‘highly digestible’ protein mutation in hard endosperm sorghum and its functional properties.
- Sorghum, an alternative cereal for gluten-free product.
- Sorghum bran as an antioxidant in pork and poultry products.
- Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition.
- Incorporation of spent grains in bread: Chemical and Nutritional properties.
- Genetic dissection of sorghum grain quality traits using diverse and segregating populations.
- Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity.
- Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
- The use of sorghum to produce gluten-free breads: A systematic review.
- Sorghum: the forgotten grain.
- Kafirin structure and functionality.
- Comparative drought resistance of sorghums.
Celiac Disease
Sorghum Malt
- A mini review of the physicochemical properties of amahewu, a Southern African traditional fermented cereal grain beverage.
- Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation.
- Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions.
- Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi.
- Ethanol fermentation performance of grain sorghums (Sorghum bicolor) with modified endosperm matrices.
- Effect of malt pretreatment on antinutritional factors and HCl extractability of minerals of sorghum cultivars.
- Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour.
Waxy Sorghum
- Amplification Refractory Mutation System (ARMS)-PCR for waxy sorghum authentication with single-nucleotide resolution.
- Cluster and building block structure of amylopectin from waxy maize starch.
- Changes in molecular size and shape of waxy maize starch during dextrinization.
- A co-opted steroid synthesis gene, maintained in sorghum but not maize, is associated with a divergence in leaf wax chemistry.
- Nutritional composition of a selected white food-grade waxy sorghum variety grown in Mediterranean environment.
- Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics.
- Effect of Combining Highly Digestible Protein and Waxy Starch Traits on Sorghum Endosperm Functionality and Protein Digestibility.
- Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality.
- Genetic dissection of sorghum grain quality traits using diverse and segregating populations.
- Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule.
- Development of a waxy gene real-time PCR assay for the quantification of sorghum waxy grain in mixed cereal products.
- Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties.
- Effect of waxy (low amylose) on fungal infection of sorghum grain.
- Aggregate and emulsion properties of enzymatically-modified octenylsuccinylated waxy starches.
- Effect of octenylsuccinic anhydride modification on β-amylolysis of starch.
- Identification of two novel waxy alleles and development of their molecular markers in sorghum.
- Variability of grain quality in sorghum: association with polymorphism in Sh2, Bt2, SssI, Ae1, Wx and O2.
- Molecular characterization of the waxy locus in sorghum.
- Structure and functional properties of sorghum starches differing in amylose content.
- Phylogeographic evidence of crop neodiversity in sorghum.
- Variation of sorghum phenolic compounds during the preparation of opaque beer.
- Factors affecting starch digestibility with special emphasis on sorghum and corn.
- Pharmacological effects produced by the acute and chronic administration of hydroxyethyl starch.
High Protein Sorghum
- Optimization of sorghum kafirin extraction conditions and identification of potential bioactive peptides.
- Protein digestibility of cereal products.
- Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes.
- Digestible indispensable amino acid score and digestible amino acids in eight cereal grains.
- Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity.
- Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm.
- Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation.
- Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron.
- Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation.
- Factors affecting sorghum protein digestibility.
Sorghum Flour
- Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review.
- Impact of sorghum grain processing on morphological characteristics of particles of whole grain sorghum flour.
- The effect of the polishing process and sorghum type (brown and white) on the content of Crackers Nutrition.
- Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
- Significance of tempering methods on sorghum kernel, flour, and baking properties.
- Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time.
- Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
- Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.
- Novel food and non-food uses for sorghum and millets.
- Functionality of rice and sorghum flours in baked tortilla and corn chips.
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Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes
Sorghum Syrup
- Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners.
- Fructose separation from sorghum syrup by using HPLC approach: a review.
- Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups.
- Sorghum syrup and other by products.
- Comparison of Composition and Nutritional Characteristics of Sweet Sorghum (Sorghum bicolor L. Moench) and Commercial Vinegars to Aid Their Utilization.
- Changes in Physicochemical and Microbial Markers on the Storage of a Sweet Sorghum Beverage Treated with Preservatives.
Antimicrobial Actions of Sorghum
- Synbiotic meal decreases uremic toxins in hemodialysis individuals: A placebo-controlled trial.
- Effect of apigeninidin on the growth of selected bacteria.
Other
- Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease
- Effect of sorghum consumption on health outcomes: a systematic review
- The change of the staple diet of black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the oesophagus
- Baked Sorghum Tortilla Chips: Effects of Baking Conditions on Physicochemical Properties
- Perspective: Beyond the Mediterranean Diet—Exploring Latin American, Asian, and African Heritage Diets as Cultural Models of Healthy Eating
Sorghum grain can offer your clients smart choices for breakfast, lunch, dinner and even snacks. Check out our informative resources about nutrition research, learn the forms of sorghum used in foods, try our healthy recipes and read what nutritionists have to say about sorghum.
For Health Professionals
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