Tag: antioxidant

Study Finds That Sorghum Bran Has More Antioxidants Than Blueberries, Pomegranates

A new University of Georgia study has found that select varieties of sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates.  Researchers measure polyphenolic compounds, which naturally occur in… click here. (article by Kirk McAlpin)

Novel Food and Non-Food Uses for Sorghum and Millets

Sorghum and millets have considerable potential in foods and beverages.  As they are gluten-free they are suitable for coeliacs.  Sorghum is also a potentially important source of nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes.  Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from… click here. (article by John R.N. Taylor, … Continued

Anti-Inflammatory Activity of Select Sorghum (Sorghum Bicolor) Brans

The bran fractions of certain varieties of sorghum (Sorghum bicolor) grain are rich sources of phytochemicals and antioxidants.  In this article, the anti-inflammatory actions of extracts of select sorghum brans were evaluated in two experimental inflammatory systems… click here. (article by Amy Burdette, Pamela L. Garner, Eugene P. Mayer, James L. Hargrove, Diane K. Hartle, and Phillip … Continued

Nutraceutical Uses of Sorghum Bran (Sorghum Bicolor)

Select varieties of sorghum grain (Sorghum bicolor) are excellent sources of antioxidants, phytochemicals and very long chain fatty aldehydes, alcohols and acids.  Studies have linked the consumption of food sources enriched in these beneficial compounds to… click here. (article by Amy L. Burdette)

Sorghum Phytochemicals and Their Potential Impact on Human Health

Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. These phytochemicals have potential to significantly impact human health. Sorghum fractions possess high antioxidant activity… click here. (article by Joseph M. Awika, Lloyd W. Rooney)