Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production
systems. Sorghum grain has attractive attributes highly relevant to modern food use …

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 …

Proanthocyanidins (PACs) are a class of polyphenolic compounds that are attracting
considerable interest in the nutraceutical field due to their potential health benefits …

Cereal grains and grain pulses are primary staples often consumed together, and contribute
a major portion of daily human calorie and protein intake globally. Protective effects of …

Diabetes mellitus is a chronic metabolic disease characterized by high blood glucose
concentration. Nowadays, type 2 diabetes or insulin resistant diabetes is the most common …

Due to the increasing interest in sorghum for human nutrition, recent literature reviews
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …

Predominant flavonoids in cereals and pulses are structurally different and may positively
interact to enhance bioactivity in combined diet. This work investigated the effects of …

Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many
bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E …

Abstract Sorghum (Sorghum bicolor L. Moench) ranks as the fifth most widely grown cereal
globally, and its grain is gluten-free, containing about 26 phytochemicals which are mostly …