高粱
多酚
食品科学
作物
抗氧化剂
生物技术
类胡萝卜素
高粱双色
功能性食品
抗菌剂
生物
农学
生物化学
微生物学
作者
Pilar Espitia-Hernández,Mónica L. Chávez González,Juan A. Ascacio‐Valdés,Desiree Dávila-Medina,Antonio Flores Naveda,Teresinha Silva,Xóchitl Ruelas Chacón,Leonardo Sepúlveda
标识
DOI:10.1080/10408398.2020.1852389
摘要
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI