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Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties.
Espitia-Hernández, Pilar; Chávez González, Mónica L; Ascacio-Valdés, Juan A; Dávila-Medina, Desiree; Flores-Naveda, Antonio; Silva, Teresinha; Ruelas Chacón, Xóchitl; Sepúlveda, Leonardo.
Afiliação
  • Espitia-Hernández P; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
  • Chávez González ML; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
  • Ascacio-Valdés JA; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
  • Dávila-Medina D; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
  • Flores-Naveda A; Center for Training and Development in Seed Technology, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México.
  • Silva T; Antibiotics Department, Bioscience Center, Federal University of Pernambuco, Recife, PE, Brazil.
  • Ruelas Chacón X; Food Science and Technology Department, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México.
  • Sepúlveda L; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
Crit Rev Food Sci Nutr ; 62(8): 2269-2280, 2022.
Article em En | MEDLINE | ID: mdl-33280412
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 heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sorghum Limite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sorghum Limite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article