Awika, J.M. (2011) Sorghum Flavonoids: Unusual Compounds with Promising Implications for Health. In: Advances in Cereal Science: Implications to Food Processing and Health Promotion. ACS Symposium Series, 1089 . American Chemical Society, USA, pp. 171-200. ISBN 9780841226418
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Abstract
Sorghum contains high levels of a diverse array of flavonoids, many of which are not typically found in other cereal grains. The high levels of compounds like the stable 3-deoxyanthocyanin pigments, proanthocyanidins, flavones, and flavanones in certain sorghum varieties is especially of interest both from a commercial and health perspective. Evidence suggests that the sorghum flavonoids produce specific health benefits that are not observed for other grains like corn, rice, or wheat. For example, epidemiological and laboratory evidence suggest superior chemoprotective properties of sorghum when compared to other grains. Other evidence indicates that sorghum components elicit anti-inflammatory response and other benefits not seen with other grains in vitro and in vivo. This chapter reviews the chemistry of the major flavonoids in sorghum, their unusual properties, and potential health benefits.
| Item Type: | Book Section |
|---|---|
| Author Affiliation: | Soil & Crop Science Dept./Nutrition and Food Science Dept., 2474 TAMU, Texas A&M University, College Station, TX 77843-2474 *E-mail: jawika@ag.tamu.edu. Phone 979-845-2985. |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Mr Siva Shankar |
| Date Deposited: | 13 Dec 2012 09:44 |
| Last Modified: | 13 Dec 2012 10:27 |
| Official URL: | http://dx.doi.org/10.1021/bk-2011-1089.ch009 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/9083 |
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