TABLE OF PHENOLICS IN 100 LEADING PLANTS, IN 13 ACCESSIONS COMPARED TO SORGHUM BICOLOR LEAF SHEATHS (JOBELYN)
Table 1(a): Polyphenol constituents of Jobelyn® and other Sorghum species grain products
| S/No. | Sorghum Accession No. | Phenolic Contents (mg GAE/g DW) |
| 1 | F 10000 (Control) | 2.3± 0.2 |
| 2 | PI 559855 | 31.0± 0.2 |
| 3 | PI 152687 | 44.6±2.9 |
| 4 | PI 570819 | 48.2± 4.4 |
| 5 | PI 570993 | 51.0± 1.9 |
| 6 | PI 559733 | 51.5± 1.4 |
| 7 | PI 570366 | 54.3± 1.7 |
| 8 | PI 152653 | 54.6± 1.2 |
| 9 | PI 570484 | 54.8± 0.8 |
| 10 | PI 193073 | 55.1± 4.5 |
| 11 | PI 570889 | 58.0± 2.0 |
| 12 | PI 568282 | 58.3± 2.5 |
| 13 | PI 570481 | 58.5± 2.5 |
| 14 | PI 329694 | 63.7± 2.5 |
| 15 | JOBELYN® | 106.86 |
The Polyphenol constituents of several other Sorghum species grain products with their Accession Nos. mean ± SD, n = 3 (Chen et al., 2021). Note that Jobelyn® is two to three times higher.
Table 1(b). Concentration of five polyphenol marker compounds in two product lots used for two clinical studies (Ayuba et al., 2014).
| Trial | Lot number | Unit | Apigeninidin | Luteolinidin | Apigenin | Luteolin | Naringenin |
| 3-deoxyanthocyanidin | 3-deoxyanthocyanidin | Flavone | Flavone | Flavanone | |||
| Trial 1 | 06-4812 | μg/g | 38,650 | 323 | 6020 | 585 | 230 |
| Trial 2 | 09-0590 | μg/g | 47,380 | 890 | 6460 | 673 | 166 |
Note the high concentrations of Apigeninidin and Apigenin in Jobelyn® as evaluated using LC/MS-MS and their structures confirmed by CAD-MS/MS analysis. Testing was performed by Brunswick Laboratories, Norton, MA, USA.
Please add to Ref. list
Xi Chen, Jiamin Shen, Jingwen Xu, Thomas Herald, Dmitriy Smolensky, Ramasamy Perumal, and Weiqun Wang. Sorghum Phenolic Compounds Are Associated with Cell Growth Inhibition through Cell Cycle Arrest and Apoptosis in Human Hepatocarcinoma and Colorectal Adenocarcinoma Cells. Foods. 202110(5): 993. doi: 10.3390/foods10050993
Godwin I. Ayuba, Gitte S. Jensen, Kathleen F. Benson, Ademola M. Okubena, and Olajuwon Okubena, Clinical Efficacy of a West African Sorghum bicolor-Based Traditional Herbal Preparation Jobelyn Shows Increased Hemoglobin and CD4+ T-Lymphocyte Counts in HIV-Positive Patients. J Altern Complement Med. 2014; 20(1): 53–56. doi: 10.1089/acm.2013.0125
| Sorghum Accession No. | Phenolic Contents (mg GAE/g DW) |
|---|---|
| F10000 (control) | 2.3 ± 0.2 |
| PI 559855 | 31.0 ± 0.2 |
| PI 152687 | 44.6 ± 2.9 |
| PI 570819 | 48.2 ± 4.4 |
| PI 570993 | 51.0 ± 1.9 |
| PI 559733 | 51.5 ± 1.4 |
| PI 570366 | 54.3 ± 1.7 |
| PI 152653 | 54.6 ± 1.2 |
| PI 570484 | 54.8 ± 0.8 |
| PI 193073 | 55.1 ± 4.5 |
| PI 570889 | 58.0 ± 2.0 |
| PI 568282 | 58.3 ± 2.5 |
| PI 570481 | 58.5 ± 2.5 |
| PI 329694 | 63.7 ± 2.5 |
JOBELYN
Report for Health Forever Products Limited
Sorghum bicolor Leaf Sheath (JOBELYN)
SAMPLES ANALYSED BY BRUNSWICK Laboratories USA
| Sample ID | Brunswick | ORAChydro* | ORAClipo ^ | ORACtotal | Phenolics ¹ | |
| Lab ID | (mmoleTE/g) | (mmoleTE/g) | (mmoleTE/g) | (mg/g) | ||
|
06-4111 | 2,511 | 261 | 2,772 | 106.35 | |
|
06-3017 | 3,123 | 3,123 | 106.86 | ||
| 12-2005 | 06-4812 | 1,877 | 199 | 2,076 | 106.86 | |
| 10-2006 | 06-4813 | 1,677 | 161 | 1,838 | 93.80 |
1.The phenolic result is expressed as milligram gallic acid equivalent per gram*The ORAC analysis provides a measure of the scavenging capacity of antioxidants against the peroxyl radical, which is one of the most common reactive oxygen species (ROS) found in the body. ORAChydro reflects water-soluble antioxidant capacity and the ^ ORAClipo is the lipid soluble antioxidant capacity. Trolox, a water-soluble Vitamin E analog, is used as the calibration standard and the ORAC result is expressed as micromole Trolox equivalent (TE) per gram.f
Bioactive constituents of waakye; a local Ghanaian dish prepared with Sorghum bicolor (L.) Moench leaf sheaths
Table 2. Total phenolic and flavonoid content of Sorghum bicolor leaves extract.
| Solvent | Phenolic content (mg GAE/g) | Flavonoid content (mg CE/g) | FRAP (mol Fe 2+/L) |
|---|---|---|---|
| 70% Ethanol | 107.85 a ± 2.61 | 960.29a ± 252.14 | 2.452a ± 0.042 |
| 70% Acetone | 100.63a ± 16.42 | 756.08ab ± 5.30 | 2.363a ± 0.018 |
| 70% Methanol | 93.17a ± 3.42 | 602.94b ± 28.73 | 2.166a ± 0.551 |
| Water | 7.30b ± 0.26 | 10.99c ± 0.62 | 0.957b ± 0.088 |
Values are means of triplicate ± SD. Means that do not share a letter within the same column are significantly different at p < 0.05.
https://www.sciencedirect.com/science/article/pii/S2468227618301947
https://academic.oup.com/view-large/109820549
| Polyphenol content | |||
| Source (serving size) | By wt or vol | By serving | |
| mg/kg fresh wt (or mg/L) | mg/serving | ||
| Hydroxybenzoic acids (2, 6) | Blackberry (100 g) | 80–270 | 8–27 |
| Protocatechuic acid | Raspberry (100 g) | 60–100 | 6–10 |
| Gallic acid | Black currant (100 g) | 40–130 | 4–13 |
| p-Hydroxybenzoic acid | Strawberry (200 g) | 20–90 | 4–18 |
| Hydroxycinnamic acids (2, 5–7) | Blueberry (100 g) | 2000–2200 | 200–220 |
| Caffeic acid | Kiwi (100 g) | 600–1000 | 60–100 |
| Chlorogenic acid | Cherry (200 g) | 180–1150 | 36–230 |
| Coumaric acid | Plum (200 g) | 140–1150 | 28–230 |
| Ferulic acid | Aubergine (200 g) | 600–660 | 120–132 |
| Sinapic acid | Apple (200 g) | 50–600 | 10–120 |
| Pear (200 g) | 15–600 | 3–120 | |
| Chicory (200 g) | 200–500 | 40–100 | |
| Artichoke (100 g) | 450 | 45 | |
| Potato (200 g) | 100–190 | 20–38 | |
| Corn flour (75 g) | 310 | 23 | |
| Flour: wheat, rice, oat (75 g) | 70–90 | 5–7 | |
| Cider (200 mL) | 10–500 | 2–100 | |
| Coffee (200 mL) | 350–1750 | 70–350 | |
| Anthocyanins (8–10) | Aubergine (200 g) | 7500 | 1500 |
| Cyanidin | Blackberry (100 g) | 1000–4000 | 100–400 |
| Pelargonidin | Black currant (100 g) | 1300–4000 | 130–400 |
| Peonidin | Blueberry (100 g) | 250–5000 | 25–500 |
| Delphinidin | Black grape (200 g) | 300–7500 | 60–1500 |
| Malvidin | Cherry (200 g) | 350–4500 | 70–900 |
| Rhubarb (100 g) | 2000 | 200 | |
| Strawberry (200 g) | 150–750 | 30–150 | |
| Red wine (100 mL) | 200–350 | 20–35 | |
| Plum (200 g) | 20–250 | 4–50 | |
| Red cabbage (200 g) | 250 | 50 | |
| Flavonols (11–18) | Yellow onion (100 g) | 350–1200 | 35–120 |
| Quercetin | Curly kale (200 g) | 300–600 | 60–120 |
| Kaempferol | Leek (200 g) | 30–225 | 6–45 |
| Myricetin | Cherry tomato (200 g) | 15–200 | 3–40 |
| Broccoli (200 g) | 40–100 | 8–20 | |
| Blueberry (100 g) | 30–160 | 3–16 | |
| Black currant (100 g) | 30–70 | 3–7 | |
| Apricot (200 g) | 25–50 | 5–10 | |
| Apple (200 g) | 20–40 | 4–8 | |
| Beans, green or white (200 g) | 10–50 | 2–10 | |
| Black grape (200 g) | 15–40 | 3–8 | |
| Tomato (200 g) | 2–15 | 0.4–3.0 | |
| Black tea infusion (200 mL) | 30–45 | 6–9 | |
| Green tea infusion (200 mL) | 20–35 | 4–7 | |
| Red wine (100 mL) | 2–30 | 0.2–3 | |
| Flavones (11–12, 14, 18) | Parsley (5 g) | 240–1850 | 1.2–9.2 |
| Apigenin | Celery (200 g) | 20–140 | 4–28 |
| Luteolin | Capsicum pepper (100 g) | 5–10 | 0.5–1 |
| Flavanones (19–21) | Orange juice (200 mL) | 215–685 | 40–140 |
| Hesperetin | Grapefruit juice (200 mL) | 100–650 | 20–130 |
| Naringenin | Lemon juice (200 mL) | 50–300 | 10–60 |
| Eriodictyol | |||
| Isoflavones (22–25) | Soy flour (75 g) | 800–1800 | 60–135 |
| Daidzein | Soybeans, boiled (200 g) | 200–900 | 40–180 |
| Genistein | Miso (100 g) | 250–900 | 25–90 |
| Glycitein | Tofu (100 g) | 80–700 | 8–70 |
| Tempeh (100 g) | 430–530 | 43–53 | |
| Soy milk (200 mL) | 30–175 | 6–35 | |
| Monomeric flavanols (6, 17, 26, 27) | Chocolate (50 g) | 460–610 | 23–30 |
| Catechin | Beans (200 g) | 350–550 | 70–110 |
| Epicatechin | Apricot (200 g) | 100–250 | 20–50 |
| Cherry (200 g) | 50–220 | 10–44 | |
| Grape (200 g) | 30–175 | 6–35 | |
| Peach (200 g) | 50–140 | 10–28 | |
| Blackberry (100 g) | 130 | 13 | |
| Apple (200 g) | 20–120 | 4–24 | |
| Green tea (200 mL) | 100–800 | 20–160 | |
| Black tea (200 mL) | 60–500 | 12–100 | |
| Red wine (100 mL) | 80–300 | 8–30 | |
| Cider (200 mL) | 40 | 8 | |
Antiviral Properties of Polyphenols from Plants
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534698/
Polyphenols—secondary plant metabolites that constitute a group of over 8000 structural variants—are of great interest in this respect. Depending on the number of rings and elements connecting these rings, they are classified as flavonoids, phenolic acids, stilbenes or lignans [3]. Pérez-Jiménez et al. (2010) identified the top 100 dietary sources of polyphenols: spices, fruits, seeds, vegetables, drinks and oils. Most of these bioactive compounds are found in cloves (150 mg/g) and peppermint (112 mg/g). The polyphenol content in fruits (red raspberry, blackberry, strawberry, apple) ranges from 1.5 to 3 mg/g of fresh weight. Vegetables rich in bioactive compounds include black or green olives (5.69 mg/g and 3.46 mg/g, respectively), artichokes (2.6 mg/g) and chicory (2.35 mg/g). Tea (black 102 mg/100 mL, green 89 mg/100 mL), red wine (101 mg/100 mL) and rapeseed oil (92 mg/100 mL) can also be sources of polyphenols [4]
FLAVONOIDS IN SORGHUM:
