Sorghum extracts rich in 3-deoxyanthocyanins (3-DXA) were isolated and tested for the induction of enzymes that prevent gastrointestinal cancer. Black sorghum extract had higher levels of 3-DXA than red or white varieties tested. All isolated extracts showed strong effectiveness against the cancer-producing cells.


Yang, L., Browning, J.D., & Awika, J.M. (2009). Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural Food Chemistry, 57(5),1797-1804.