Previous research has shown that the consumption of whole grain can lead to greater cardiovascular health, lowered risk of stroke, diabetes, metabolic syndrome and gastrointestinal cancers. This report indicates that a good portion of the health benefits come from phenolic compounds. This could lead to more sorghum being produced with a higher level of phenolic compounds.


Hung, V.P. (2016). Phenolic compounds of cereals and their antioxidant capacity. Critical Reviews in Food Science and Nutrition, 56(1), 25-35.