{"id":5942,"date":"2022-06-20T00:11:05","date_gmt":"2022-06-20T00:11:05","guid":{"rendered":"https:\/\/jobelyn.com.ng\/ng\/?p=5942"},"modified":"2024-04-18T03:18:59","modified_gmt":"2024-04-18T03:18:59","slug":"phenolic-compounds-in-sorghum-grain-compared-to-jobelyn","status":"publish","type":"post","link":"https:\/\/jobelyn.com.ng\/ng\/2022\/06\/20\/phenolic-compounds-in-sorghum-grain-compared-to-jobelyn\/","title":{"rendered":"PHENOLIC COMPOUNDS IN 100 LEADING PLANTS, IN SORGHUM GRAIN COMPARED TO JOBELYN"},"content":{"rendered":"

TABLE OF PHENOLICS IN 100 LEADING PLANTS, IN 13 ACCESSIONS COMPARED TO SORGHUM BICOLOR LEAF SHEATHS (JOBELYN)<\/p>\n

Table 1(a): Polyphenol constituents of <\/strong>Jobelyn<\/strong>\u00ae<\/sup><\/strong> and other <\/strong>Sorghum species grain products<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
S\/No.<\/strong><\/td>\nSorghum Accession No. <\/strong><\/td>\nPhenolic Contents\u00a0 (mg GAE\/g DW)<\/strong><\/td>\n<\/tr>\n
1<\/td>\nF 10000 (Control)<\/td>\n2.3\u00b1 0.2<\/td>\n<\/tr>\n
2<\/td>\nPI\u00a0 559855<\/td>\n31.0\u00b1 0.2<\/td>\n<\/tr>\n
3<\/td>\nPI 152687<\/td>\n44.6\u00b12.9<\/td>\n<\/tr>\n
4<\/td>\nPI\u00a0 570819<\/td>\n48.2\u00b1 4.4<\/td>\n<\/tr>\n
5<\/td>\nPI\u00a0 570993<\/td>\n51.0\u00b1 1.9<\/td>\n<\/tr>\n
6<\/td>\nPI\u00a0 559733<\/td>\n51.5\u00b1 1.4<\/td>\n<\/tr>\n
7<\/td>\nPI\u00a0 570366<\/td>\n54.3\u00b1 1.7<\/td>\n<\/tr>\n
8<\/td>\nPI\u00a0 152653<\/td>\n54.6\u00b1 1.2<\/td>\n<\/tr>\n
9<\/td>\nPI\u00a0 570484<\/td>\n54.8\u00b1 0.8<\/td>\n<\/tr>\n
10<\/td>\nPI\u00a0 193073<\/td>\n55.1\u00b1 4.5<\/td>\n<\/tr>\n
11<\/td>\nPI\u00a0 570889<\/td>\n58.0\u00b1 2.0<\/td>\n<\/tr>\n
12<\/td>\nPI\u00a0 568282<\/td>\n58.3\u00b1 2.5<\/td>\n<\/tr>\n
13<\/td>\nPI\u00a0 570481<\/td>\n58.5\u00b1 2.5<\/td>\n<\/tr>\n
14<\/td>\nPI\u00a0 329694<\/td>\n63.7\u00b1 2.5<\/td>\n<\/tr>\n
15<\/td>\nJOBELYN\u00ae<\/sup><\/td>\n106.86<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

The Polyphenol constituents of several other <\/strong>Sorghum species grain products with their Accession Nos. mean \u00b1 SD, n = 3 (Chen et al., 2021). Note that Jobelyn\u00ae<\/sup> is two to three times higher.<\/strong><\/p>\n

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Table 1(b). Concentration of five polyphenol marker compounds in\u00a0two product lots used for\u00a0two clinical studies (Ayuba et al., 2014).<\/h5>\n\n\n\n\n\n\n\n
Trial<\/strong><\/em><\/td>\nLot number<\/strong><\/em><\/td>\nUnit<\/strong><\/em><\/td>\nApigeninidin<\/strong><\/em><\/td>\nLuteolinidin<\/strong><\/em><\/td>\nApigenin<\/strong><\/em><\/td>\nLuteolin<\/strong><\/em><\/td>\nNaringenin<\/strong><\/em><\/td>\n<\/tr>\n
\u00a0<\/strong><\/em><\/td>\n\u00a0<\/strong><\/em><\/td>\n\u00a0<\/strong><\/em><\/td>\n3-deoxyanthocyanidin<\/td>\n3-deoxyanthocyanidin<\/td>\nFlavone<\/td>\nFlavone<\/td>\nFlavanone<\/td>\n<\/tr>\n<\/thead>\n
Trial 1<\/td>\n06-4812<\/td>\n\u03bcg\/g<\/td>\n38,650<\/td>\n323<\/td>\n6020<\/td>\n585<\/td>\n230<\/td>\n<\/tr>\n
Trial 2<\/td>\n09-0590<\/td>\n\u03bcg\/g<\/td>\n47,380<\/td>\n890<\/td>\n6460<\/td>\n673<\/td>\n166<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Note the high concentrations of Apigeninidin and Apigenin<\/em> in Jobelyn\u00ae<\/sup> as evaluated using LC\/MS-MS and their structures confirmed by CAD-MS\/MS analysis. Testing was performed by Brunswick Laboratories, Norton, MA, USA.<\/p>\n

Please add to Ref. list<\/u><\/p>\n

Xi Chen,\u00a0Jiamin Shen,\u00a0Jingwen Xu,\u00a0Thomas Herald,\u00a0Dmitriy Smolensky,\u00a0Ramasamy Perumal,\u00a0and\u00a0Weiqun Wang. Sorghum Phenolic Compounds Are Associated with Cell Growth Inhibition through Cell Cycle Arrest and Apoptosis in Human Hepatocarcinoma and Colorectal Adenocarcinoma Cells. Foods.<\/a> 202110(5): 993.\u00a0 doi:\u00a010.3390\/foods10050993<\/a><\/p>\n

 <\/p>\n

Godwin I. Ayuba,\u00a0Gitte S. Jensen, Kathleen F. Benson, Ademola M. Okubena<\/a>, \u00a0and\u00a0Olajuwon Okubena, \u00a0Clinical Efficacy of a West African\u00a0Sorghum bicolor<\/em>-Based Traditional Herbal Preparation Jobelyn Shows Increased Hemoglobin and CD4+ T-Lymphocyte Counts in HIV-Positive Patients. \u00a0J Altern Complement Med.\u00a02014; 20(1): 53\u201356.\u00a0 doi:\u00a010.1089\/acm.2013.0125<\/p>\n

 <\/p>\n

 <\/p>\n

Table 1.<\/b>\u00a0Phenolic Contents in Various Specialty Sorghum Accessions (mean \u00b1 SD,\u00a0n<\/span>\u00a0= 3).<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Sorghum Accession No.<\/th>\nPhenolic Contents
\n(mg GAE\/g DW)<\/th>\n<\/tr>\n<\/thead>\n
F10000 (control)<\/td>\n2.3 \u00b1 0.2<\/td>\n<\/tr>\n
PI 559855<\/td>\n31.0 \u00b1 0.2<\/td>\n<\/tr>\n
PI 152687<\/td>\n44.6 \u00b1 2.9<\/td>\n<\/tr>\n
PI 570819<\/td>\n48.2 \u00b1 4.4<\/td>\n<\/tr>\n
PI 570993<\/td>\n51.0 \u00b1 1.9<\/td>\n<\/tr>\n
PI 559733<\/td>\n51.5 \u00b1 1.4<\/td>\n<\/tr>\n
PI 570366<\/td>\n54.3 \u00b1 1.7<\/td>\n<\/tr>\n
PI 152653<\/td>\n54.6 \u00b1 1.2<\/td>\n<\/tr>\n
PI 570484<\/td>\n54.8 \u00b1 0.8<\/td>\n<\/tr>\n
PI 193073<\/td>\n55.1 \u00b1 4.5<\/td>\n<\/tr>\n
PI 570889<\/td>\n58.0 \u00b1 2.0<\/td>\n<\/tr>\n
PI 568282<\/td>\n58.3 \u00b1 2.5<\/td>\n<\/tr>\n
PI 570481<\/td>\n58.5 \u00b1 2.5<\/td>\n<\/tr>\n
PI 329694<\/td>\n63.7 \u00b1 2.5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

JOBELYN<\/p>\n

Report for Health Forever Products Limited<\/p>\n

\u00a0<\/strong><\/p>\n

Sorghum bicolor\u00a0 Leaf Sheath (JOBELYN)<\/strong><\/p>\n

\u00a0SAMPLES ANALYSED BY BRUNSWICK Laboratories USA<\/strong><\/p>\n\n\n\n\n\n
Sample ID<\/strong><\/td>\nBrunswick<\/strong><\/td>\nORAC<\/strong>hydro<\/strong>*<\/strong><\/td>\nORAClipo<\/sub> ^<\/strong><\/td>\nORAC<\/strong>total<\/strong><\/td>\nPhenolics \u00b9<\/strong><\/td>\n<\/tr>\n
<\/td>\nLab ID<\/strong><\/td>\n(mmoleTE\/g)<\/td>\n(mmoleTE\/g)<\/td>\n(mmoleTE\/g)<\/td>\n(mg\/g)<\/td>\n<\/tr>\n
\n\n\n\n\n
12-2006<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n06-4111<\/td>\n2,511<\/td>\n261<\/td>\n2,772<\/td>\n106.35<\/td>\n<\/tr>\n
\n\n\n\n\n\n
08-2006<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n\u00a006-3017<\/td>\n3,123<\/td>\n<\/td>\n3,123<\/td>\n\u00a0106.86<\/td>\n<\/tr>\n
12-2005<\/td>\n06-4812<\/td>\n1,877<\/td>\n199<\/td>\n2,076<\/td>\n\u00a0 \u00a0 106.86<\/td>\n<\/tr>\n
10-2006<\/td>\n06-4813<\/td>\n1,677<\/td>\n161<\/td>\n1,838<\/td>\n\u00a0\u00a0\u00a0\u00a0\u00a0 93.80<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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<\/sub> reflects water-soluble antioxidant capacity and the ^ ORAClipo<\/sub> 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<\/p>\n

Bioactive constituents of waakye; a local Ghanaian dish prepared with\u00a0Sorghum bicolor<\/em>\u00a0(L.) Moench leaf sheaths<\/span><\/h5>\n

Table 2<\/span>.\u00a0Total phenolic and\u00a0flavonoid<\/a>\u00a0content of\u00a0Sorghum bicolor<\/a><\/em>\u00a0leaves extract.<\/p>\n

\n\n\n\n\n\n\n\n\n
Solvent<\/th>\nPhenolic content (mg GAE\/g)<\/th>\nFlavonoid content (mg CE\/g)<\/th>\nFRAP (mol Fe\u00a02+<\/sup>\/L)<\/th>\n<\/tr>\n<\/thead>\n
70% Ethanol<\/td>\n107.85\u00a0a<\/sup>\u202f\u00b1\u202f2.61<\/td>\n960.29a<\/sup>\u00a0\u00b1 252.14<\/td>\n2.452a<\/sup>\u00a0\u00b1 0.042<\/td>\n<\/tr>\n
70% Acetone<\/td>\n100.63a<\/sup>\u00a0\u00b1 16.42<\/td>\n756.08ab<\/sup>\u00a0\u00b1 5.30<\/td>\n2.363a<\/sup>\u00a0\u00b1 0.018<\/td>\n<\/tr>\n
70% Methanol<\/td>\n93.17a<\/sup>\u00a0\u00b1 3.42<\/td>\n602.94b<\/sup>\u00a0\u00b1 28.73<\/td>\n2.166a<\/sup>\u00a0\u00b1 0.551<\/td>\n<\/tr>\n
Water<\/td>\n7.30b<\/sup>\u00a0\u00b1 0.26<\/td>\n10.99c<\/sup>\u00a0\u00b1 0.62<\/td>\n0.957b<\/sup>\u00a0\u00b1 0.088<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Values are means of triplicate \u00b1 SD. Means that do not share a letter within the same column are significantly different at\u00a0p<\/em>\u00a0<\u00a00.05.<\/p>\n

https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2468227618301947<\/a><\/p>\n

https:\/\/academic.oup.com\/view-large\/109820549<\/a><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n<\/td>\nPolyphenol content<\/td>\n<\/tr>\n
Source (serving size)<\/td>\nBy wt or vol<\/td>\nBy serving<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nmg\/kg fresh wt (or mg\/L)<\/td>\nmg\/serving<\/td>\n<\/tr>\n
Hydroxybenzoic acids (2, 6)<\/td>\nBlackberry (100 g)<\/td>\n80\u2013270<\/td>\n8\u201327<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Protocatechuic acid<\/td>\nRaspberry (100 g)<\/td>\n60\u2013100<\/td>\n6\u201310<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Gallic acid<\/td>\nBlack currant (100 g)<\/td>\n40\u2013130<\/td>\n4\u201313<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003p-Hydroxybenzoic acid<\/td>\nStrawberry (200 g)<\/td>\n20\u201390<\/td>\n4\u201318<\/td>\n<\/tr>\n
Hydroxycinnamic acids (2, 5\u20137)<\/td>\nBlueberry (100 g)<\/td>\n2000\u20132200<\/td>\n200\u2013220<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Caffeic acid<\/td>\nKiwi (100 g)<\/td>\n600\u20131000<\/td>\n60\u2013100<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Chlorogenic acid<\/td>\nCherry (200 g)<\/td>\n180\u20131150<\/td>\n36\u2013230<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Coumaric acid<\/td>\nPlum (200 g)<\/td>\n140\u20131150<\/td>\n28\u2013230<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Ferulic acid<\/td>\nAubergine (200 g)<\/td>\n600\u2013660<\/td>\n120\u2013132<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Sinapic acid<\/td>\nApple (200 g)<\/td>\n50\u2013600<\/td>\n10\u2013120<\/td>\n<\/tr>\n
<\/td>\nPear (200 g)<\/td>\n15\u2013600<\/td>\n3\u2013120<\/td>\n<\/tr>\n
<\/td>\nChicory (200 g)<\/td>\n200\u2013500<\/td>\n40\u2013100<\/td>\n<\/tr>\n
<\/td>\nArtichoke (100 g)<\/td>\n450<\/td>\n45<\/td>\n<\/tr>\n
<\/td>\nPotato (200 g)<\/td>\n100\u2013190<\/td>\n20\u201338<\/td>\n<\/tr>\n
<\/td>\nCorn flour (75 g)<\/td>\n310<\/td>\n23<\/td>\n<\/tr>\n
<\/td>\nFlour: wheat, rice, oat (75 g)<\/td>\n70\u201390<\/td>\n5\u20137<\/td>\n<\/tr>\n
<\/td>\nCider (200 mL)<\/td>\n10\u2013500<\/td>\n2\u2013100<\/td>\n<\/tr>\n
<\/td>\nCoffee (200 mL)<\/td>\n350\u20131750<\/td>\n70\u2013350<\/td>\n<\/tr>\n
Anthocyanins (8\u201310)<\/td>\nAubergine (200 g)<\/td>\n7500<\/td>\n1500<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Cyanidin<\/td>\nBlackberry (100 g)<\/td>\n1000\u20134000<\/td>\n100\u2013400<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Pelargonidin<\/td>\nBlack currant (100 g)<\/td>\n1300\u20134000<\/td>\n130\u2013400<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Peonidin<\/td>\nBlueberry (100 g)<\/td>\n250\u20135000<\/td>\n25\u2013500<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Delphinidin<\/td>\nBlack grape (200 g)<\/td>\n300\u20137500<\/td>\n60\u20131500<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Malvidin<\/td>\nCherry (200 g)<\/td>\n350\u20134500<\/td>\n70\u2013900<\/td>\n<\/tr>\n
<\/td>\nRhubarb (100 g)<\/td>\n2000<\/td>\n200<\/td>\n<\/tr>\n
<\/td>\nStrawberry (200 g)<\/td>\n150\u2013750<\/td>\n30\u2013150<\/td>\n<\/tr>\n
<\/td>\nRed wine (100 mL)<\/td>\n200\u2013350<\/td>\n20\u201335<\/td>\n<\/tr>\n
<\/td>\nPlum (200 g)<\/td>\n20\u2013250<\/td>\n4\u201350<\/td>\n<\/tr>\n
<\/td>\nRed cabbage (200 g)<\/td>\n250<\/td>\n50<\/td>\n<\/tr>\n
Flavonols (11\u201318)<\/td>\nYellow onion (100 g)<\/td>\n350\u20131200<\/td>\n35\u2013120<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Quercetin<\/td>\nCurly kale (200 g)<\/td>\n300\u2013600<\/td>\n60\u2013120<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Kaempferol<\/td>\nLeek (200 g)<\/td>\n30\u2013225<\/td>\n6\u201345<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Myricetin<\/td>\nCherry tomato (200 g)<\/td>\n15\u2013200<\/td>\n3\u201340<\/td>\n<\/tr>\n
<\/td>\nBroccoli (200 g)<\/td>\n40\u2013100<\/td>\n8\u201320<\/td>\n<\/tr>\n
<\/td>\nBlueberry (100 g)<\/td>\n30\u2013160<\/td>\n3\u201316<\/td>\n<\/tr>\n
<\/td>\nBlack currant (100 g)<\/td>\n30\u201370<\/td>\n3\u20137<\/td>\n<\/tr>\n
<\/td>\nApricot (200 g)<\/td>\n25\u201350<\/td>\n5\u201310<\/td>\n<\/tr>\n
<\/td>\nApple (200 g)<\/td>\n20\u201340<\/td>\n4\u20138<\/td>\n<\/tr>\n
<\/td>\nBeans, green or white (200 g)<\/td>\n10\u201350<\/td>\n2\u201310<\/td>\n<\/tr>\n
<\/td>\nBlack grape (200 g)<\/td>\n15\u201340<\/td>\n3\u20138<\/td>\n<\/tr>\n
<\/td>\nTomato (200 g)<\/td>\n2\u201315<\/td>\n0.4\u20133.0<\/td>\n<\/tr>\n
<\/td>\nBlack tea infusion (200 mL)<\/td>\n30\u201345<\/td>\n6\u20139<\/td>\n<\/tr>\n
<\/td>\nGreen tea infusion (200 mL)<\/td>\n20\u201335<\/td>\n4\u20137<\/td>\n<\/tr>\n
<\/td>\nRed wine (100 mL)<\/td>\n2\u201330<\/td>\n0.2\u20133<\/td>\n<\/tr>\n
Flavones (11\u201312, 14, 18)<\/td>\nParsley (5 g)<\/td>\n240\u20131850<\/td>\n1.2\u20139.2<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Apigenin<\/td>\nCelery (200 g)<\/td>\n20\u2013140<\/td>\n4\u201328<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Luteolin<\/td>\nCapsicum pepper (100 g)<\/td>\n5\u201310<\/td>\n0.5\u20131<\/td>\n<\/tr>\n
Flavanones (19\u201321)<\/td>\nOrange juice (200 mL)<\/td>\n215\u2013685<\/td>\n40\u2013140<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Hesperetin<\/td>\nGrapefruit juice (200 mL)<\/td>\n100\u2013650<\/td>\n20\u2013130<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Naringenin<\/td>\nLemon juice (200 mL)<\/td>\n50\u2013300<\/td>\n10\u201360<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Eriodictyol<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Isoflavones (22\u201325)<\/td>\nSoy flour (75 g)<\/td>\n800\u20131800<\/td>\n60\u2013135<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Daidzein<\/td>\nSoybeans, boiled (200 g)<\/td>\n200\u2013900<\/td>\n40\u2013180<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Genistein<\/td>\nMiso (100 g)<\/td>\n250\u2013900<\/td>\n25\u201390<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Glycitein<\/td>\nTofu (100 g)<\/td>\n80\u2013700<\/td>\n8\u201370<\/td>\n<\/tr>\n
<\/td>\nTempeh (100 g)<\/td>\n430\u2013530<\/td>\n43\u201353<\/td>\n<\/tr>\n
<\/td>\nSoy milk (200 mL)<\/td>\n30\u2013175<\/td>\n6\u201335<\/td>\n<\/tr>\n
Monomeric flavanols (6, 17, 26, 27)<\/td>\nChocolate (50 g)<\/td>\n460\u2013610<\/td>\n23\u201330<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Catechin<\/td>\nBeans (200 g)<\/td>\n350\u2013550<\/td>\n70\u2013110<\/td>\n<\/tr>\n
\u2003\u2003\u2003\u2003Epicatechin<\/td>\nApricot (200 g)<\/td>\n100\u2013250<\/td>\n20\u201350<\/td>\n<\/tr>\n
<\/td>\nCherry (200 g)<\/td>\n50\u2013220<\/td>\n10\u201344<\/td>\n<\/tr>\n
<\/td>\nGrape (200 g)<\/td>\n30\u2013175<\/td>\n6\u201335<\/td>\n<\/tr>\n
<\/td>\nPeach (200 g)<\/td>\n50\u2013140<\/td>\n10\u201328<\/td>\n<\/tr>\n
<\/td>\nBlackberry (100 g)<\/td>\n130<\/td>\n13<\/td>\n<\/tr>\n
<\/td>\nApple (200 g)<\/td>\n20\u2013120<\/td>\n4\u201324<\/td>\n<\/tr>\n
<\/td>\nGreen tea (200 mL)<\/td>\n100\u2013800<\/td>\n20\u2013160<\/td>\n<\/tr>\n
<\/td>\nBlack tea (200 mL)<\/td>\n60\u2013500<\/td>\n12\u2013100<\/td>\n<\/tr>\n
<\/td>\nRed wine (100 mL)<\/td>\n80\u2013300<\/td>\n8\u201330<\/td>\n<\/tr>\n
<\/td>\nCider (200 mL)<\/td>\n40<\/td>\n8<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Antiviral Properties of Polyphenols from Plants<\/h1>\n

https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8534698\/<\/a><\/p>\n

Polyphenols\u2014secondary plant metabolites that constitute a group of over 8000 structural variants\u2014are 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<\/a>]. P\u00e9rez-Jim\u00e9nez 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<\/a>]<\/p>\n

FLAVONOIDS IN SORGHUM:<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

TABLE OF PHENOLICS IN 100 LEADING PLANTS, IN 13 ACCESSIONS COMPARED TO SORGHUM BICOLOR LEAF SHEATHS (JOBELYN) Table 1(a): Polyphenol constituents of Jobelyn\u00ae and other Sorghum species grain products S\/No. Sorghum Accession No. Phenolic Contents\u00a0 (mg GAE\/g DW) 1 F 10000 (Control) 2.3\u00b1 0.2 2 PI\u00a0 559855 31.0\u00b1 0.2 3 PI 152687 44.6\u00b12.9 4 PI\u00a0…<\/p>\n","protected":false},"author":93,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5942","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/posts\/5942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/users\/93"}],"replies":[{"embeddable":true,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/comments?post=5942"}],"version-history":[{"count":12,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/posts\/5942\/revisions"}],"predecessor-version":[{"id":7495,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/posts\/5942\/revisions\/7495"}],"wp:attachment":[{"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/media?parent=5942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/categories?post=5942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jobelyn.com.ng\/ng\/wp-json\/wp\/v2\/tags?post=5942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}