ReviewFood science and biotechnology2025
Exploring the bioactive components of millets for their nutraceutical potential.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Fermentation Status Dictates Organ-Selective Protection of a Millet-Based Dairy Beverage Against Sub-Chronic Lead Toxicity in Rats.Biological trace element research · 2026Article
- Effects of Exogenous SA/GABA Combined with ZnSOPlants (Basel, Switzerland) · 2026Article
- Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications.Food chemistry: X · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Millets have gained significant attention in recent days due to their potential as nutritious and bioactive-rich food sources. Beyond their macronutrient content such as carbohydrates, fats, protein and minerals, possess impressive array of bioactive compounds viz., polyphenols, flavonoids and antioxidants. Ferulic acid is predominantly found among all the millets followed by caffeic acid and soluble/bound fractions of whole grains contain flavonoids. Their prebiotic properties contribute to gut health by promoting growth of beneficial gut microbiota. Phenolic compounds contribute to their antioxidant, anticancer and antiviral properties. Millets are rich in dietary fibre (15-20%), which has water absorbing and bulking property thereby increases transit time of food in the gut and helps in reducing risk of inflammatory bowel disease and acts as detoxifying agent in the body. The bioavailability of minerals is however hindered by the antinutritional factors like tannins and phytates. This review focuses on the nutraceutical potential of millets by exploring its bioactive components and its enhancement through biofortification strategies which is essential for utilizing and harnessing their health-promoting properties for the benefit of global nutrition and well-being.
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Registered trials
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