ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025
Differences and Similarities Between the Carbohydrates, Lipids, and Phenolic Compounds in Sorghum and Maize Grains Used for Popping, Implications for Human Nutrition and Health.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Unraveling the Food Matrix Components Underlying Glycemic Response in Yellow Popcorn Hybrids (Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Maize and sorghum represent economic, social, and nutritional significance worldwide. This work evaluated the physicochemical properties, carbohydrate, and lipids profile, as well as nutraceutical properties of sorghum and maize varieties used for obtaining popped grains. Proximate composition, carbohydrate profiles, fatty acids, and phenolic compounds and antioxidant capacity were evaluated. Sorghum and maize shared traits, but white sorghum had higher amylose (27%) while Palomero maize 2 had the lowest (18%). Sucrose accounted for 87% of the low molecular weight carbohydrates (LMWC), followed by raffinose (up to 10%) and fructose (up to 7%). As for monomeric carbohydrates, maize contained more xylose and arabinose, while sorghum had a higher glucose content. The fatty acid profile was similar among varieties, but maize show high contents of total, unsaturated, and saturated fatty acids. Conversely, red sorghum exhibited significantly higher levels of palmitoleic and cis-vaccenic acids compared to the other varieties. Red sorghum showed the highest content of phenolic compounds, including free and bound phenols, condensed and hydrolyzed tannins, flavonoids (bound), and antioxidant capacity (ABTS and DPPH). While Palomero maize 2 exhibited a higher proportion of free flavonoids. These findings provide valuable information for selecting and using these varieties in different agricultural and industrial sectors.
Indexed as
Identifiers
41162736What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.