Grain of 22 finger millet types obtained from Southern and East Africa were analyzed to
determine the influence of grain type on tannins, antioxidant properties, and tannin …

The nutritional consequence of the absence of tannins in faba bean and lentil seeds was
evaluated by comparing tannin-containing and tannin-free varieties forin vitroprotein …

The consumption of sorghum grain could prevent some chronic diseases, mainly due to the
abundant levels of polyphenol. In this study, condensed tannins from sorghum grain were …

Phenolic composition and relative antioxidant activity were investigated in six varieties of
sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum …

Background Tannins are large polyphenolic polymers and are known to bind proteins,
limiting their digestibility, but are also excellent antioxidants. Numerous studies investigating …

Abstract Sorghum (Sorghum bicolor (L.) Moench) contains a wide variety of phenolic
compounds and their levels and types depend on the genotype. Sorghums with a pigmented …

Recently, tannins have received considerable attention as health‐promoting component in
various plant foods and several studies have reported on its nutraceutical properties …

The color and the phenols of sorghum pericarp and testa are controlled by the R, Y, B, B and
Sgenes. Relatively pure fractions of pericarp, testa, and endosperm were isolated by …

Legumes are a good source of bioactive phenolic compounds which play significant roles in
many physiological as well as metabolic processes. Phenolic acids, flavonoids and …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …