Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation by Alan A. Ruiz-Hernández, Ofelia Rouzaud-Sández, Juana Frias, Fernando Ayala-Zavala, Humberto Astiazarán-García, Norma J. Salazar–López, Carmen M. López-Saiz, Sandra C. De la Reé-Rodríguez, Maribel Robles Sánchez

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