Flavonoids as Anticancer Agents
https://www.mdpi.com/2072-6643/12/2/457/htmhttps://www.mdpi.com/2072-6643/12/2/457/htm
The relationship between the structure and biological actions of sorghum polyphenols
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353607/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353607/
This article has been retracted.
Retraction Note to: Sorghum polyphenols: plant stress, human health benefits, and industrial applications
Pummy Kumari, Vinod Kumar, […], and Surender Kumar Pahuja
Bioactive Compounds and Biological Activities of Sorghum Grains
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618165/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618165/
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients
https://www.sciencedirect.com/science/article/abs/pii/S0733521018306969
Abstract
Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production systems. Sorghum grain has attractive attributes highly relevant to modern food use, especially in relation to chronic disease prevention. The sorghum endosperm generally has a slower digesting starch profile than other cereal grains, which contributes to slowed gastric emptying and may thus benefit satiety and weight management. In addition, the diversity of phytochemicals in sorghum, especially the polyphenols, have been linked to various benefits, including improvements in glucose metabolism and insulin sensitivity, and lipid metabolism, as well as reduced fat accumulation, and markers of oxidative stress and inflammation in recent human trials. Despite the health benefits, the use of sorghum as a food ingredient severely lags its potential. The review focuses primarily on highlighting some of the challenges facing sorghum as a modern food ingredient, and discusses how the unique chemistry and properties of sorghum polyphenols can be exploited to improve food quality, while providing enhanced bioactive functionality.
Section snippets
Bioactive compounds in sorghum
Most bioactive compounds in cereal grains are secondary metabolites produced by plants as defense or signaling molecules, or as structural molecules; the vast majority of these compounds are structurally categorized as polyphenols or lipids. The polyphenols (the primary focus of the review) include mainly phenolic acid and flavonoid derivatives, whereas lipids include mainly esters of phytosterols/stanols and policosanols. Occasionally, the lipids are found esterified to phenolic compounds,
Polyphenols in sorghum
Polyphenols are common to most plants and have been widely investigated for their health benefits related to their ability to scavenge free radicals and modulate various signaling pathways relevant to disease prevention. The dominant polyphenols in sorghum are structurally classified as phenolic acid or flavonoid derivatives (Fig. 1). The polyphenols serve an important role in natural plant defense against pathogens and pests; for example, presence of condensed tannins in sorghum increases
Polyphenols in sorghum
Polyphenols are common to most plants and have been widely investigated for their health benefits related to their ability to scavenge free radicals and modulate various signaling pathways relevant to disease prevention. The dominant polyphenols in sorghum are structurally classified as phenolic acid or flavonoid derivatives (Fig. 1). The polyphenols serve an important role in natural plant defense against pathogens and pests; for example, presence of condensed tannins in sorghum increases
Health benefits of bioactive compounds in sorghum
As already mentioned, evidence on specific health benefits associated with sorghum and sorghum components has been the subject of several reviews and/or book chapters in the recent past (Awika et al., 2019, Awika, 2017, de Morais Cardoso et al., 2017, Simnadis et al., 2016). Therefore, to avoid being repetitive and redundant, we avoid in-depth discussion of the specific evidence and associated mechanisms. Instead, we provide a summary of updated key evidence available, especially in the past
Unique functional and bioactive properties of 3-deoxyanthocyanins
An interesting unique aspect of sorghum is that unlike other food plants, the mature grain and other plant tissues only contain the 3-deoxyanthocyanins as the dominant secondary plant pigments, primarily as apigeninidin or luteolinidin and their O-methylated and conjugated derivatives (Awika et al., 2005a, Awika et al., 2005b, Geera et al., 2012, Kayodé et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et
Unique functional and bioactive properties of 3-deoxyanthocyanins
An interesting unique aspect of sorghum is that unlike other food plants, the mature grain and other plant tissues only contain the 3-deoxyanthocyanins as the dominant secondary plant pigments, primarily as apigeninidin or luteolinidin and their O-methylated and conjugated derivatives (Awika et al., 2005a, Awika et al., 2005b, Geera et al., 2012, Kayodé et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et
Whole grain sorghum and its endosperm in satiety and reduced glycemia
Human studies linking sorghum intake to specific health outcomes are limited. However, of the available evidence, the most consistent thus far appears to be the ability of sorghum to reduce glycemic response relative to other grains (reviewed by Simnadis et al., 2016). The reduced glycemic response from sorghum consumption has been observed independent of phenolic profile of the grain, indicating the effect is largely due to the sorghum endosperm (Table 2). Various mechanisms could contribute
Section snippets
Bioactive compounds in sorghum
Most bioactive compounds in cereal grains are secondary metabolites produced by plants as defense or signaling molecules, or as structural molecules; the vast majority of these compounds are structurally categorized as polyphenols or lipids. The polyphenols (the primary focus of the review) include mainly phenolic acid and flavonoid derivatives, whereas lipids include mainly esters of phytosterols/stanols and policosanols. Occasionally, the lipids are found esterified to phenolic compounds,
Polyphenols in sorghum
Polyphenols are common to most plants and have been widely investigated for their health benefits related to their ability to scavenge free radicals and modulate various signaling pathways relevant to disease prevention. The dominant polyphenols in sorghum are structurally classified as phenolic acid or flavonoid derivatives (Fig. 1). The polyphenols serve an important role in natural plant defense against pathogens and pests; for example, presence of condensed tannins in sorghum increases
Section snippets
Bioactive compounds in sorghum
Most bioactive compounds in cereal grains are secondary metabolites produced by plants as defense or signaling molecules, or as structural molecules; the vast majority of these compounds are structurally categorized as polyphenols or lipids. The polyphenols (the primary focus of the review) include mainly phenolic acid and flavonoid derivatives, whereas lipids include mainly esters of phytosterols/stanols and policosanols. Occasionally, the lipids are found esterified to phenolic compounds,
Polyphenols in sorghum
Polyphenols are common to most plants and have been widely investigated for their health benefits related to their ability to scavenge free radicals and modulate various signaling pathways relevant to disease prevention. The dominant polyphenols in sorghum are structurally classified as phenolic acid or flavonoid derivatives (Fig. 1). The polyphenols serve an important role in natural plant defense against pathogens and pests; for example, presence of condensed tannins in sorghum increases
Health benefits of bioactive compounds in sorghum
As already mentioned, evidence on specific health benefits associated with sorghum and sorghum components has been the subject of several reviews and/or book chapters in the recent past (Awika et al., 2019, Awika, 2017, de Morais Cardoso et al., 2017, Simnadis et al., 2016). Therefore, to avoid being repetitive and redundant, we avoid in-depth discussion of the specific evidence and associated mechanisms. Instead, we provide a summary of updated key evidence available, especially in the past
Unique functional and bioactive properties of 3-deoxyanthocyanins
An interesting unique aspect of sorghum is that unlike other food plants, the mature grain and other plant tissues only contain the 3-deoxyanthocyanins as the dominant secondary plant pigments, primarily as apigeninidin or luteolinidin and their O-methylated and conjugated derivatives (Awika et al., 2005a, Awika et al., 2005b, Geera et al., 2012, Kayodé et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et
Whole grain sorghum and its endosperm in satiety and reduced glycemia
Human studies linking sorghum intake to specific health outcomes are limited. However, of the available evidence, the most consistent thus far appears to be the ability of sorghum to reduce glycemic response relative to other grains (reviewed by Simnadis et al., 2016). The reduced glycemic response from sorghum consumption has been observed independent of phenolic profile of the grain, indicating the effect is largely due to the sorghum endosperm (Table 2). Various mechanisms could contribute
Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer’s Disease: A Review Article
https://www.frontiersin.org/articles/10.3389/fnagi.2021.729949/full
https://www.frontiersin.org/articles/10.3389/fnagi.2021.729949/full
Pigmented varieties of sorghum have the highest polyphenolic content and antioxidant activity which potentially makes their consumption beneficial for human health through different pathways such as oxidative stress reduction and thus the prevention and treatment of neurodegenerative diseases. This review summarizes the potential of sorghum PP to beneficially affect the neuropathology of AD.
Comparison of Content in Phenolic Compounds and Antioxidant Capacity in Grains of White, Red, and Black Sorghum Varieties Grown in the Mediterranean Area
https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00115#
https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00115#
What Are Polyphenols? Benefits and Foods Containing Polyphenols
https://www.hypereleon.com/blog/what-are-polyphenols-benefits-and-foods-containing-polyphenols?gclid=CjwKCAjwtKmaBhBMEiwAyINuwGrPThhegEwtTtKcqqXoooZS6seJI95ahrrVtrbWccvNCO_1oM0r4hoCigsQAvD_BwEhttps://www.hypereleon.com/blog/what-are-polyphenols-benefits-and-foods-containing-polyphenols?gclid=CjwKCAjwtKmaBhBMEiwAyINuwGrPThhegEwtTtKcqqXoooZS6seJI95ahrrVtrbWccvNCO_1oM0r4hoCigsQAvD_BwE
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https://www.mdpi.com/2072-6643/12/2/457/htm
The main flavonoid sources are fruits and vegetables [3], and they are also abundant in
cocoa products (cocoa powder, chocolate) [4],
Among the fruits,
are the richest in flavonoids, whereas tropical fruits are poor in flavonoids [12]. Among the vegetables, the highest levels of flavonoids are found in
broad beans [13],
olives [14],
onions [15],
spinach [16]
and shallot [17].
