Immune function. The practice of using traditional preparations for medicinal purposes is gaining in-
\ncreased support from the WHO, particularly for conditions such as HIV infection, usually treated with
\nantiretroviral therapy. Antiretroviral therapy is available to only about 37% of HIV-positive patients living in
\nAfrica, providing impetus for the identification of easily accessible traditional preparations with similar levels of efficacy. Jobelyn, a commercially available dietary
\nsupplement prepared from sorghum, is one such example, but it requires rigorous scientific examination be-
\nfore it can be approved as a medicinal compound.
\nOver a 12-week intervention period, the consumption of Jobelyn significantly increased the CD4\u00fe T-cell count in HIV-positive patients. The results showed that Jobelyn augmented the effect of antiretroviral therapy alone. Although the mechanism of action is unclear,
\nprevious in vitro research showed that Jobelyn triggers antiviral immune responses by stimulating the production of natural killer cells and chemokines.40 These promising findings should be explored across a larger sample to elucidate the efficacy of Jobelyn. This has im-
\nplications for the management of illnesses such as HIV infection in geographic locations where there is limited access to medications available in more affluent countries.<\/p>\n
Future studies should aim to extend the current body of knowledge about the potential health benefits associated with sorghum. This includes an exploration of the extent to which hormones are affected by the consumption of sorghum, particularly those related to glucose
\nand insulin responses and the associated effects on satiety. In addition, animal and in vitro studies suggest that sorghum has properties that could help fight cancerous
\ncells by inhibiting their ability to regenerate and grow.
\nThis is likely related to the anti-inflammatory effects identified in this review and should be explored in human studies to quantify any potential benefits.
\nIt is well established that the nutritional composition of plant-based foods such as sorghum can differ because of environmental and genetic factors. Bearing this in mind, studies that aim to investigate the effect of consuming plant foods should also report the physio-chemical and nutritional composition of the food in question, since this can change depending on processing. This suggestion is most relevant to intervention studies, where intake of the test food can be controlled, rather than observational studies, where participants have more freedom regarding the consumption of foods in their diet.
\nFuture studies investigating the potential health benefits of sorghum should include independent tests of
\nthe composition of sorghum in order to improve understanding of the compounds that may be responsible for health outcomes. This would include the determination of various bioactive compounds in sorghum to understand their potential functionality in a human cohort.
\nThis is particularly relevant for food manufacturers, since food products rich in unique bioactive compounds may provide a point of differentiation in the market and be capable of generating additional returns
\nthrough their sale to consumers.
\nFrom a commercial perspective, future work must explore the viability of incorporating sorghum into the food supplies of cultures that do not currently consume
\nit on a regular basis. This would provide monetary value for manufacturers as well as insight into the potential for public health initiatives to leverage the desirable
\nhealth properties of sorghum. Similarly, any benefits that can be attributed to the consumption of sorghum become redundant (to public health outcomes or com-
\nmercially) if a sustainable supply of the grain cannot be secured. These considerations require additional work into the future.<\/p>\n
Despite playing a significant role in Africa and Asia as a staple grain, sorghum has only recently emerged as a potential human food source in the developed world.
\nResearch related to its desirable agronomic and nutritional properties is currently building the evidence base to determine its functional potential. Although the discipline of nutrition focuses on developing an understanding of whole foods and the importance of the complete diet for health outcomes, identifying individual compounds provides basic insight into the potential functional properties of a food. Compounds present within sorghum, particularly starch, dietary fiber, and phytochemicals, have been found to elicit desirable glycemic responses and reduce oxidative stress, which has implications for chronic disease. In addition, other uses of sorghum as an ORS component, as an adjunct to
\ntreatment for immune deficiencies in HIV-positive patients, and as a gluten-free food, showcase an array of nutritional benefits. Research aimed at translating these qualities to consumers and food manufacturers will contribute to the base of evidence that supports the inclusion of sorghum in the human food supply.<\/p>\n
<\/p>\n
https:\/\/www.verywellfit.com\/sorghum-nutrition-facts-and-health-benefits-5093271<\/a><\/p>\n Effect of sorghum consumption on health outcomes a systematic review<\/a><\/p>\n