Advances in grain sorghum and its co-products as a human health promoting dietary system

Sami Althwab, Timothy P. Carr, Curtis L. Weller, Ismail M. Dweikat, Vicki Schlegel

Research output: Contribution to journalReview article

38 Scopus citations

Abstract

Grain sorghum (GS) and its co-products are a rich source of chemically diverse phytochemicals, many of which have been reported to protect against multiple human health conditions or diseases that are currently afflicting western cultures. However, due to rapid urbanization and nutrition transition, these diseases are also increasing in developing worlds, making sorghum an even more relevant food staple for these countries. Research on GS and its co-products thus is also steadily increasing but as potential functional foods or as supplements. For example, studies have demonstrated that both GS lipids and its co-product, dry distiller's grain sorghum were able to promote cardiovascular health by reducing both plasma low-density lipoprotein (LDL) and liver cholesterol levels but at different dosage levels. Grain sorghum phenols have also been shown to inhibit hepatic gluconeogenesis enzymes thereby promoting endogenous insulin sensitivity. As these results represent only a few of the health related studies cited in the literature in response to GS within the past 10 years, this manuscript reviews studies on GS and its co-products as a potential health promoting system reported between 2005 and 2015.

Original languageEnglish (US)
Pages (from-to)349-359
Number of pages11
JournalFood Research International
Volume77
DOIs
StatePublished - Nov 1 2015

Keywords

  • Functional food
  • Grain sorghum
  • Health properties
  • Phenolic compounds
  • Policosanols
  • Sterols

ASJC Scopus subject areas

  • Food Science

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