干旱区生态环境知识资源中心(Arid): Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Arid

DOI	10.3390/foods10081921
	Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits
	Xu, Jingwen; Wang, Weiqun; Zhao, Yong
通讯作者	Xu, JW (corresponding author), Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China.
来源期刊	FOODS
EISSN	2304-8158
出版年	2021
卷号	10 期号:8
英文摘要	Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
英文关键词	sorghum phenolics antioxidant anti-inflammatory anti-proliferative anti-diabetic anti-atherogenic
类型	Review
语种	英语
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000689149700001
WOS关键词	CELL-GROWTH-INHIBITION ; ANTIOXIDANT ACTIVITY ; RED SORGHUM ; BIOLOGICAL-ACTIVITIES ; OXIDATIVE STRESS ; ANTIINFLAMMATORY ACTIVITY ; FLAVONOID COMPOSITION ; BLACK SORGHUM ; BICOLOR BRAN ; CYCLE ARREST
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/363250
作者单位	[Xu, Jingwen; Zhao, Yong] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China; [Wang, Weiqun] Kansas State Univ, Dept Food Nutr Dietet & Hlth, Manhattan, KS 66506 USA
推荐引用方式 GB/T 7714	Xu, Jingwen,Wang, Weiqun,Zhao, Yong. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits[J],2021,10(8).
APA	Xu, Jingwen,Wang, Weiqun,&Zhao, Yong.(2021).Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits.FOODS,10(8).
MLA	Xu, Jingwen,et al."Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits".FOODS 10.8(2021).