Research shows the role of anthocyanins in terms of antioxidants and food colorants, and have been reported to have anti-inflammatory, anti-cancer and many other properties. This study analyzed a high-anthocyanin sorghum variety for anthocyanin and antioxidant activity using numerous methods. The results showed black sorghum can be useful in food and other applications.


Awika, J.M., Rooney, L.W., & Waniska, R.D. (2005). Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90, 293-301.