[HTML][HTML] Nutritional, phytochemical and functional potential of sorghum: A review
R Tanwar, A Panghal, G Chaudhary, A Kumari… - Food Chemistry …, 2023 - Elsevier
Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …
[HTML][HTML] Can millet consumption help manage hyperlipidemia and obesity?: a systematic review and meta-analysis
S Anitha, R Botha, J Kane-Potaka, DI Givens… - Frontiers in …, 2021 - frontiersin.org
Many health benefits of millets (defined broadly to also include sorghum) have been are
advocated, including their roles in positive impact on managing and preventing diabetes; …
advocated, including their roles in positive impact on managing and preventing diabetes; …
Sorghum: nutritional factors, bioactive compounds, pharmaceutical and application in food systems: a review
After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the
planet. Due to its high production, drought resistance, and heat tolerance, this crop is …
planet. Due to its high production, drought resistance, and heat tolerance, this crop is …
Biogenic phytochemicals modulating obesity: From molecular mechanism to preventive and therapeutic approaches
The incidence of obesity and over bodyweight is emerging as a major health concern.
Obesity is a complex metabolic disease with multiple pathophysiological clinical conditions …
Obesity is a complex metabolic disease with multiple pathophysiological clinical conditions …
A review of extrusion-modified underutilized cereal flour: Chemical composition, functionality, and its modulation on starchy food quality
Q Wang, L Li, T Wang, X Zheng - Food Chemistry, 2022 - Elsevier
Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …
having abundant bioactive components and better functionalities after proper processing. As …
Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and …
ODM Martinez, JMV Theodoro, M Grancieri… - Journal of Cereal …, 2021 - Elsevier
This study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid)
on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed …
on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed …
[HTML][HTML] Anti-adipogenic activity of high-phenolic sorghum brans in pre-adipocytes
Obesity is one of the leading public health problems that can result in life-threatening
metabolic and chronic diseases such as cardiovascular diseases, diabetes, and cancer …
metabolic and chronic diseases such as cardiovascular diseases, diabetes, and cancer …
Baking process effects and combined cowpea flour and sorghum bran on functional properties of gluten-free cookies
VAV Queiroz, H Dizlek, FAR de Barros… - Plant Foods for Human …, 2022 - Springer
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are
growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet …
growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet …
[HTML][HTML] Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.)
SS Pinheiro, PC Anunciação, L de Morais Cardoso… - Food Chemistry, 2021 - Elsevier
The impact of maceration and germination on the concentration of bioactive compounds still
needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine) …
needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine) …
[HTML][HTML] Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: A …
H Lúcio, P Anunciação, B da Silva, A da Silva… - Nutrients, 2023 - mdpi.com
Background: Sorghum is a cereal source of energy, carbohydrates, resistant starch,
proanthocyanidins, and 3-deoxyanthocyanins; it promotes satiety by slowing digestion and …
proanthocyanidins, and 3-deoxyanthocyanins; it promotes satiety by slowing digestion and …