Sorghum:Nutritional Factors,Bioactive Compounds,Pharmaceutical and Application in Food Systems:A Review
作者机构：Biological and Geological Sciences DepartmentFaculty of EducationAin Shams UniversityCairo11575Egypt Department of HorticultureFaculty of Crop Production SciencesUniversity of AgriculturePeshawar25120Pakistan Department of Agricultural Mechanization and Renewable Energy TechnologiesFaculty of Crop Production SciencesUniversity of AgriculturePeshawar25120Pakistan Department of BotanyCentral University of KashmirGanderbal474011India Botany and Microbiology DepartmentFaculty of ScienceAl-Azhar UniversityCairo11884Egypt
出 版 物：《Phyton-International Journal of Experimental Botany》 (国际实验植物学杂志（英文）)
年 卷 期：2022年第91卷第7期
页 面：1303-1325页
核心收录：
主 题：Antioxidant anticancer food anti-inflammatory phenolic compounds sorghum
摘 要：After wheat,rice,maize,and barley,sorghum is the fifth most widely grown cereal on the *** to its high production,drought resistance,and heat tolerance,this crop is replacing maize in some *** is available in a variety of colors,including cream,lemon-yellow,red,and even *** principal grain anatomical components are pericarp,germ or embryo and *** review provides an overview of key sorghum grain components,including starches,fiber,proteins,lipids,and ***,we summarized phenolic compounds,flavonoids,tannins,carotenoids,vitamin E,amines,Policosanols and Phytosterols in sorghum *** is used to manufacture bread and porridge,and it provides a significant source of energy and nutrition for humans;sorghum is extensively farmed for animal ***,because the natural components in sorghum are useful in the development of healthy and functional foods,sorghum farming for both biofuel production and human consumption is gaining *** sorghum grain is high in antioxidants such as polyphenols,primarily tannins,which have a variety of health benefits,including antiproliferative properties linked to the prevention of certain cancers,antioxidant activities linked to the prevention of diseases linked to oxidative stress,and anti-inflammatory effects,as well as improving glucose *** these chemicals cannot be assimilated,their application in the food business has been limited,as sorghum is regarded as a lownutritional grain due to the presence of anti-nutritional components such as strong tannins,which form complexes with proteins and iron,limiting their *** review aims to show the utilization of sorghum as a source of bioactive chemicals and the value they bestow on human health due to the general biological potential it possesses.
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