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    Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

    234539_234539.pdf (774.2Kb)
    Access Status
    Open access
    Authors
    Stefoska-Needham, A.
    Beck, E.
    Johnson, Stuart
    Tapsell, L.
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Stefoska-Needham, A. and Beck, E. and Johnson, S. and Tapsell, L. 2015. Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease. Food Reviews International. 31 (4): pp. 401-437.
    Source Title
    Food Reviews International
    DOI
    10.1080/87559129.2015.1022832
    ISSN
    8755-9129
    School
    School of Public Health
    Remarks

    This is an Author's Original Manuscript of an article published by Taylor & Francis in Food Reviews International on 18/04/2015 available online at <a href="http://www.tandfonline.com/10.1080/87559129.2015.1022832">http://www.tandfonline.com/10.1080/87559129.2015.1022832</a>

    URI
    http://hdl.handle.net/20.500.11937/6979
    Collection
    • Curtin Research Publications
    Abstract

    Sorghum is an important cereal grain food, grown globally, that is rich in nutrients, dietary fiber, and bioactive components yet is considered of low value to humans and often used as an animal feed. This review provides an overview of key sorghum grain components, including starches, dietary fiber, protein, lipids, and phytochemicals, with functional properties that have potential to impact on health. Though acknowledging the impact of the whole food will reflect the synergy between the components, studies of these components implicate effects on energy balance, glycemic control, lipids, gut microbiota, and cell-mediated immune responses, including antioxidant and anti-inflammatory effects. For these to be confirmed as contributory effects from sorghum consumption, evidence from quality randomized controlled trials is required. If proven effective, there may be a role for sorghum grain–based diets to assist in the prevention of chronic diseases such as diabetes, obesity, and heart disease. Future research addressing effects of sorghum consumption may help drive a paradigm shift from sorghum as a low value food to a potentially health-promoting, highly valued human grain food.

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