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 …
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …
Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health
L de Morais Cardoso, SS Pinheiro… - Critical reviews in …, 2017 - Taylor & Francis
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …
bioactive compounds for the human diet. We summarize the recent findings concerning the …
Effect of cadmium toxicity on growth, oxidative damage, antioxidant defense system and cadmium accumulation in two sorghum cultivars
Heavy metal stress is a leading environmental issue reducing crop growth and productivity,
particularly in arid and semi-arid agro-ecological zones. Cadmium (Cd), a non-redox heavy …
particularly in arid and semi-arid agro-ecological zones. Cadmium (Cd), a non-redox heavy …
Sorghum in foods: Functionality and potential in innovative products
A Khoddami, V Messina… - Critical reviews in …, 2023 - Taylor & Francis
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …
Asia. Despite this contribution to global food production, most of the world's sorghum grain …
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
T Wang, F He, G Chen - Journal of Functional Foods, 2014 - Elsevier
Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and
covalently bound to indigestible polysaccharides. They have very low bioavailability …
covalently bound to indigestible polysaccharides. They have very low bioavailability …
Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties
P Espitia-Hernández… - Critical Reviews in …, 2022 - Taylor & Francis
Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …
Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet
Four selected grains (brown rice, oat, sorghum, and millet) were subjected to germinate and
changes in granule morphology, molecular structure, crystalline structure, and …
changes in granule morphology, molecular structure, crystalline structure, and …
[HTML][HTML] Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties
Whole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids,
carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This …
carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This …
Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index
Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic
index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF) …
index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF) …
[HTML][HTML] Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Q Hong, G Chen, Z Wang, X Chen, J Kan - Food Science and Human …, 2023 - Elsevier
Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …