Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders.

Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three different fields: food, feed, and biomass production. Phenolic compounds including phenolic acid, flavonoids, stilbenes and tannins, vitamins including B-complex, A, D, E and K and the minerals (potassium, phosphorus, magnesium and zinc) were involved in the bioactivity of sorghum. The functional composition of sorghum plays an essential role in human health by inhibiting the risk of chronic diseases. Available epidemiological evidence suggests that tannin (proanthocyanidins) in sorghum acts as an antioxidant protecting from inflammation and cancer. Its fiber content can reduce blood cholesterol and glucose level, and is also helpful in celiac disease. Phytochemicals in sorghum enhance cardiovascular health in animals. These properties have not...