Phenolic Compounds in Cereal Grains and Their Health Benefits
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.