Select varieties of sorghum have been discovered to be excellent sources of antioxidants and phytochemicals. This study investigates the anti-inflammatory effects of ethanol extracts of sorghum bran varieties. White food sorghum hybrids and black sorghums with high levels of phytochemicals are reviewed in this study. The results showed select sorghum bran varieties may be a beneficial food/nutraceutical ingredient for moderation of inflammatory diseases.


Rooney, L.W., & Awika, J.M. Specialty sorghums for health foods. Available electronically from