Journal ArticleDOI
Flavonoid composition of red sorghum genotypes
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TLDR
This study showed that flavonoid levels and composition were affected by sorghum genotype, which will help sorghums breeders to produce sorghUM genotypes with maximum levels of desired flavonoids.About:
This article is published in Food Chemistry.The article was published on 2009-09-01. It has received 171 citations till now. The article focuses on the topics: Sweet sorghum & Apigeninidin.read more
Citations
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Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health.
Leandro de Morais Cardoso,Soraia Silva Pinheiro,Hércia Stampini Duarte Martino,Helena Maria Pinheiro-Sant'Ana +3 more
TL;DR: Sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases.
Journal ArticleDOI
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease
TL;DR: This review provides an overview of key sorghum grain components, including starches, dietary fiber, protein, lipids, and phytochemicals, with functional properties that have potential to impact on health.
Journal ArticleDOI
Anthocyanins in cereals: Composition and health effects.
TL;DR: The claimed health benefits include anti-oxidation, anti-cancer, glycemic and bodyweight regulation, neuroprotection, retinal protection, hypolipidemia, hepatoprotection, and anti-ageing suggest potential uses of the cereal anthocyanins for positive human nutrition.
Journal ArticleDOI
Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta
TL;DR: This article showed that the addition of both red and white sorghum flours increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acid and anthocyanins were higher in the RSF-containing pasta only.
References
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Journal ArticleDOI
Sorghum and millet phenols and antioxidants
Linda Dykes,Lloyd W. Rooney +1 more
TL;DR: Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins as mentioned in this paper.
Journal ArticleDOI
Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains
Xianli Wu,Ronald L. Prior +1 more
TL;DR: This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins.
Book
Sorghum: origin, history, technology and production.
TL;DR: This book discusses the origins of Domesticated Sorghum, its early Diffusion to India and China, and its development in Several African and Asian Countries.
Journal ArticleDOI
Influence of Light on Grape Berry Growth and Composition Varies during Fruit Development
N.K. Dokoozlian,W.M. Kliewer +1 more
TL;DR: Potted 'Cabernet Sauvignon' and 'Pinot noir' grapevines (Vitis vinifera L.) grown in a sunlit phytotron were used to study the influence of cluster light exposure during various stages of fruit development on berry growth and composition as mentioned in this paper.
Journal ArticleDOI
Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes
TL;DR: Genes for plant color, pericarp thickness, presence of a pigmented testa, and spreader genes increase phenols and antioxidant activity levels, which can be useful in the production of sorghums with increased phenol and antioxidants activity levels.
Related Papers (5)
Sorghum phytochemicals and their potential impact on human health.
Joseph M. Awika,Lloyd W. Rooney +1 more