Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 62, Issue 8, Pages 2269-2280Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2020.1852389
Keywords
Tannins; cancer; antioxidant; antimicrobial; luteolinidin; catechin
Categories
Funding
- CONACyT Mexico
- [815622]
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Sorghum is the fifth most produced cereal in the world, known for its high yield and resistance to drought and heat. It contains a variety of antioxidants that have multiple health benefits. However, its use in the food industry is limited due to its low nutritional value and the presence of anti-nutritional factors.
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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