Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > U
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Understanding the nutritional and nutraceutical properties of sorghum

Code: 9781801461573
Sarah Cox, USDA-ARS, USA; Weiqun Wang, Kansas State University, USA; Seong-Ho Lee, University of Maryland, USA; and Dmitriy Smolensky, USDA-ARS, USA

Chapter synopsis: Sorghum is a globally grown cereal. Many sorghum varieties contain high levels of polyphenolic compounds with potential health benefits. With a growing interest in using diet as a preventative measure against chronic diseases, the benefits of sorghum need to be examined. This chapter discusses current research on sorghum and its bioactive compounds, particularly the diversity of polyphenolic compounds present in sorghum. The effects of the phenolic compounds against cancer, their anti-inflammatory properties, anti-obesity effects and effects on gut microbiome are discussed. The chapter also discusses anti-nutritional effects of sorghum polyphenols as well as the effects of processing on bioactive compounds and bioavailability.

DOI: 10.19103/AS.2021.0087.21
Table of contents 1 Introduction 2 Variation in the nutritional value of sorghum grain 3 Polyphenols in sorghum 4 Nutraceutical properties of sorghum: anti-cancer and anti-inflammatory effects 5 Nutraceutical properties of sorghum: controlling obesity, antimicrobial effects and impact on gastrointestinal function 6 Anti-nutritional effects of sorghum polyphenols 7 Food processing effects on sorghum polyphenols 8 Sorghum as a healthy gluten-free food 9 Conclusion and future trends 10 References

Also in U

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings