Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders
Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2071293 |
| _version_ | 1811234718870405120 |
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| author | Waseem Khalid Anwar Ali Muhammad Sajid Arshad Fareed Afzal Ramish Akram Azhari Siddeeg Safura Kousar Muhammad Abdul Rahim Afifa Aziz Zahra Maqbool Ayesha Saeed |
| author_facet | Waseem Khalid Anwar Ali Muhammad Sajid Arshad Fareed Afzal Ramish Akram Azhari Siddeeg Safura Kousar Muhammad Abdul Rahim Afifa Aziz Zahra Maqbool Ayesha Saeed |
| author_sort | Waseem Khalid |
| collection | DOAJ |
| description | Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three different fields: food, feed, and biomass production. Phenolic compounds including phenolic acid, flavonoids, stilbenes and tannins, vitamins including B-complex, A, D, E and K and the minerals (potassium, phosphorus, magnesium and zinc) were involved in the bioactivity of sorghum. The functional composition of sorghum plays an essential role in human health by inhibiting the risk of chronic diseases. Available epidemiological evidence suggests that tannin (proanthocyanidins) in sorghum acts as an antioxidant protecting from inflammation and cancer. Its fiber content can reduce blood cholesterol and glucose level, and is also helpful in celiac disease. Phytochemicals in sorghum enhance cardiovascular health in animals. These properties have not been reported in humans, which needs investigation. This review aims to describe the available information on the bioactive characteristics of sorghum, how it is used in different functional foods, and how it has the potential to combat various disorders. The literature has been collected from Google Scholar, Science Direct, PubMed and Web of Science. |
| first_indexed | 2024-04-12T11:41:32Z |
| format | Article |
| id | doaj.art-135118c0da4d4c339186cc48022e6670 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T11:41:32Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-135118c0da4d4c339186cc48022e66702022-12-22T03:34:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012511045106210.1080/10942912.2022.2071293Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disordersWaseem Khalid0Anwar Ali1Muhammad Sajid Arshad2Fareed Afzal3Ramish Akram4Azhari Siddeeg5Safura Kousar6Muhammad Abdul Rahim7Afifa Aziz8Zahra Maqbool9Ayesha Saeed10Department of Food Science, Government College University, Faisalabad, PakistanDepartment of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, ChinaDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Rehabilitation Sciences, The University of Faisalabad, PakistanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Food Science, Government College University, Faisalabad, PakistanDepartment of Biochemistry, Government College University Faisalabad, PakistanSorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three different fields: food, feed, and biomass production. Phenolic compounds including phenolic acid, flavonoids, stilbenes and tannins, vitamins including B-complex, A, D, E and K and the minerals (potassium, phosphorus, magnesium and zinc) were involved in the bioactivity of sorghum. The functional composition of sorghum plays an essential role in human health by inhibiting the risk of chronic diseases. Available epidemiological evidence suggests that tannin (proanthocyanidins) in sorghum acts as an antioxidant protecting from inflammation and cancer. Its fiber content can reduce blood cholesterol and glucose level, and is also helpful in celiac disease. Phytochemicals in sorghum enhance cardiovascular health in animals. These properties have not been reported in humans, which needs investigation. This review aims to describe the available information on the bioactive characteristics of sorghum, how it is used in different functional foods, and how it has the potential to combat various disorders. The literature has been collected from Google Scholar, Science Direct, PubMed and Web of Science.https://www.tandfonline.com/doi/10.1080/10942912.2022.2071293SorghumNutrientsBioactive compoundsFunctional usesHealth benefits |
| spellingShingle | Waseem Khalid Anwar Ali Muhammad Sajid Arshad Fareed Afzal Ramish Akram Azhari Siddeeg Safura Kousar Muhammad Abdul Rahim Afifa Aziz Zahra Maqbool Ayesha Saeed Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders International Journal of Food Properties Sorghum Nutrients Bioactive compounds Functional uses Health benefits |
| title | Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders |
| title_full | Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders |
| title_fullStr | Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders |
| title_full_unstemmed | Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders |
| title_short | Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders |
| title_sort | nutrients and bioactive compounds of sorghum bicolor l used to prepare functional foods a review on the efficacy against different chronic disorders |
| topic | Sorghum Nutrients Bioactive compounds Functional uses Health benefits |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2071293 |
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