Sorghum: Its Unique Nutritional and Health-Promoting Attributes
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2017 Elsevier Ltd. All rights reserved. Sorghum is a drought-tolerant cereal grain that serves as dietary staple in some dry regions of Africa. It is also increasingly used in gluten-free applications and products, targeting health conscious consumers. Sorghum provides a slow-digesting starch, which may benefit satiety and attenuate glycemic response. Sorghum also contains a unique array of polyphenols, that growing body of evidence associates with protection against chronic diseases linked to oxidative stress and inflammation. For example, evidence suggests that sorghum consumption may confer superior benefits against cancers of the gastrointestinal tract compared to other whole grains, due to its unique flavonoid profile. Other polyphenols, like tannins, could be used to reduce caloric impact of high protein/carbohydrate foods, whereas the rare sorghum pigments could provide an economical source of natural stable food coloring. Technologies that take full advantage of the wide range of functional and health benefits of sorghum are essential.
