a Federal University of Juiz de Fora , Department of Nutrition , Minas Gerais , Brazil .
b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil.
Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):372-390. doi: 10.1080/10408398.2014.887057.
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.
高粱是世界上第五大粮食作物，是人类饮食中营养物质和生物活性化合物的来源。我们总结了高粱的营养物质和生物活性化合物及其对人类健康的潜在影响的最新发现，分析了研究的局限性和优点，并提出了未来研究的方向。高粱主要由淀粉组成，其消化速度比其他谷物慢，蛋白质消化率低，不饱和脂质含量高，并且是一些矿物质和维生素的来源。此外，大多数高粱品种富含酚类化合物，特别是 3-去氧花青素和单宁。体外和动物研究的结果表明，高粱中的酚类化合物和脂溶性化合物（多糖醇）有益于肠道微生物群和与肥胖、氧化应激、炎症、糖尿病、血脂异常、癌症和高血压相关的参数。需要评估整粒高粱及其馏分对人类健康的影响。总之，高粱是营养物质和生物活性化合物的来源，特别是 3-去氧花青素、单宁和多糖醇，它们在体外和动物体内有益地调节与非传染性疾病相关的参数。应该进行研究，以评估不同加工方法对高粱蛋白质和淀粉消化率以及生物活性化合物（特别是 3-去氧花青素和单宁）的特征和生物利用度的影响。此外，应该研究高粱中的生物活性化合物与人类微生物群相互作用所带来的益处。
