This research explored how sorghum phenols may affect chemoprevention. The researchers screen 17 varieties of sorghum for phenolic profiles and antioxidant levels. The results of the study provide information regarding sorghum’s phenolic composition and 3-deoxyantocyanidin structure affect their capacity to induce QR activity and inhibit GI react cancer cell proliferation.  The information provided is helpful to promote the use of sorghum in foods, beverages, dietary supplements and other health-related industries.


Yang, L. (2010). Chemopreventative potential of sorghum with different phenolic profiles (Master’s thesis). Texas A&M University. Available electronically from