<\/p>\n
https:\/\/www.mdpi.com\/2072-6643\/12\/2\/457\/htmhttps:\/\/www.mdpi.com\/2072-6643\/12\/2\/457\/htm<\/a><\/p>\n https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8353607\/<\/p>\n https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8353607\/<\/a><\/p>\n <\/p>\n Pummy Kumari, Vinod Kumar, […], and Surender Kumar Pahuja<\/p>\n Additional article information<\/a><\/p>\n<\/header>\n The Editor-in-Chief has retracted this article due to substantial text overlap with previous published articles [1<\/a>] and [2<\/a>] by other authors.<\/p>\n All authors agree to this retraction.<\/p>\n<\/div>\n<\/div>\n https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8618165\/<\/p>\n https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8618165\/<\/a><\/p>\n https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0733521018306969<\/a><\/p>\n Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production systems.\u00a0Sorghum grain<\/a>\u00a0has attractive attributes highly relevant to modern food use, especially in relation to chronic disease prevention. The sorghum\u00a0endosperm<\/a>\u00a0generally has a slower digesting starch profile than other cereal grains, which contributes to slowed\u00a0gastric emptying<\/a>\u00a0and may thus benefit satiety and weight management. In addition, the diversity of\u00a0phytochemicals<\/a>\u00a0in sorghum, especially the polyphenols, have been linked to various benefits, including improvements in glucose metabolism and insulin sensitivity, and\u00a0lipid metabolism<\/a>, as well as reduced fat accumulation, and markers of\u00a0oxidative stress<\/a>\u00a0and 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.<\/p>\n 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,<\/p>\n<\/section>\n<\/section>\n 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<\/p>\n 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<\/p>\n<\/section>\n<\/section>\n 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<\/p>\n 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, Kayod\u00e9 et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et<\/p>\n<\/section>\n 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, Kayod\u00e9 et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n 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<\/p>\n 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,<\/p>\n<\/section>\n<\/section>\n 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<\/p>\n 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,<\/p>\n<\/section>\n<\/section>\n 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<\/p>\n 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<\/p>\n<\/section>\n<\/section>\n 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, Kayod\u00e9 et al., 2011, Petti et al., 2014). Other rare forms, including dimers and fused-ring (pyrano-) structures have also been identified (Geera et<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n 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<\/p>\n https:\/\/www.frontiersin.org\/articles\/10.3389\/fnagi.2021.729949\/full<\/p>\n https:\/\/www.frontiersin.org\/articles\/10.3389\/fnagi.2021.729949\/full<\/a><\/p>\n 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.<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n https:\/\/pubs.acs.org\/doi\/10.1021\/acsfoodscitech.1c00115#<\/p>\n https:\/\/pubs.acs.org\/doi\/10.1021\/acsfoodscitech.1c00115#<\/a><\/p>\n Characterization of phenolic compounds and antioxidant activity in sorghum [Sorghum bicolor (L.) Moench] grains\u00a0<\/a><\/p>\n 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<\/a><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/div>\n ht\u00a0tps:\/\/www.mdpi.com\/2072-6643\/12\/2\/457\/htm<\/p>\n https:\/\/www.mdpi.com\/2072-6643\/12\/2\/457\/htm<\/a><\/p>\n The main flavonoid sources are fruits and vegetables [3<\/a>], and they are also abundant in<\/p>\n cocoa products (cocoa powder, chocolate) [4<\/a>],<\/p>\n black and green tea [3<\/a>,5<\/a>]<\/p>\n and red wine [3<\/a>,6<\/a>].<\/p>\n Among the fruits,<\/p>\n berries [7<\/a>,8<\/a>],<\/p>\n plums, cherries [9<\/a>,10<\/a>]<\/p>\n and apples [10<\/a>,11<\/a>]<\/p>\n are the richest in flavonoids, whereas tropical fruits are poor in flavonoids [12<\/a>]. Among the vegetables, the highest levels of flavonoids are found in<\/p>\n broad beans [13<\/a>],<\/p>\n olives [14<\/a>],<\/p>\nThe relationship between the structure and biological actions of sorghum polyphenols\u00a0<\/span><\/h1>\n
This article has been retracted.<\/h3>\n
Retraction Note to: Sorghum polyphenols: plant stress, human health benefits, and industrial applications<\/h1>\n
Retraction to: Planta (2021) 254:47 10.1007\/s00425-021-03697-y<\/h2>\n
Bioactive Compounds and Biological Activities of Sorghum Grains<\/h1>\n
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients<\/span><\/h1>\n
Abstract<\/h2>\n
Section snippets<\/h2>\n
Bioactive compounds in sorghum<\/h2>\n
Polyphenols in sorghum<\/h2>\n
Polyphenols in sorghum<\/h2>\n
Health benefits of bioactive compounds in sorghum<\/h2>\n
Unique functional and bioactive properties of 3-deoxyanthocyanins<\/h2>\n
Unique functional and bioactive properties of 3-deoxyanthocyanins<\/h2>\n
Whole grain sorghum and its endosperm in satiety and reduced glycemia<\/h2>\n
Section snippets<\/h2>\n
Bioactive compounds in sorghum<\/h2>\n
Polyphenols in sorghum<\/h2>\n
Section snippets<\/h2>\n
Bioactive compounds in sorghum<\/h2>\n
Polyphenols in sorghum<\/h2>\n
Health benefits of bioactive compounds in sorghum<\/h2>\n
Unique functional and bioactive properties of 3-deoxyanthocyanins<\/h2>\n
Whole grain sorghum and its endosperm in satiety and reduced glycemia<\/h2>\n
Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer\u2019s Disease: A Review Article<\/h1>\n
Comparison of Content in Phenolic Compounds and Antioxidant Capacity in Grains of White, Red, and Black Sorghum Varieties Grown in the Mediterranean Area<\/span><\/h1>\n
What Are Polyphenols? Benefits and Foods Containing Polyphenols<\/h1>\n