ArticleFoods (Basel, Switzerland)2022
Concentration of Pro-Health Compound of Sorghum Grain-Based Foods.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
- Health-Promoting Properties of Sorghum Bioactive Compounds-A Comprehensive Bibliometric Analysis.Nutrients · 2025Review
- Exploring College Students' Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods.Foods (Basel, Switzerland) · 2025Article
- From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges.Plants (Basel, Switzerland) · 2024Review
- Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis.Antioxidants (Basel, Switzerland) · 2023Article
- Genome-Wide Association Study of Seed Morphology Traits in Senegalese Sorghum Cultivars.Plants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
More than 35% of the world sorghum seed production is a human food source. The main ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is also a rich source of antioxidant compounds other than vitamins or macro- and microelements, including phenolic acids, flavonoids, and sterols. The aim of this study was to determine the antioxidant activity and the content of selected bioactive compounds, i.e., total phenolic acids, total flavonoids, and total phytosterols, as well as determination of the qualitative and quantitative profile of phenolic acids, flavonoids, and phytosterols in various food products, the basic ingredient of which was sorghum grain. It was found that antioxidant activity is related to the total phenolic compounds content. The ABTS
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Registered trials
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