Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.
Center for Training and Development in Seed Technology, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México.
Crit Rev Food Sci Nutr. 2022;62(8):2269-2280. doi: 10.1080/10408398.2020.1852389. Epub 2020 Dec 1.
Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
高粱是继小麦、水稻、玉米和大麦之后世界上第五大主要粮食作物。在一些地区，由于高粱具有产量高、抗旱耐热的特点，正在取代玉米。高粱有多种品种，颜色从奶油色、柠檬黄色、红色甚至黑色不等。有色高粱籽粒是多酚等抗氧化剂的丰富来源，主要是单宁，对人类健康有多种益处，如与预防某些癌症相关的抗增殖特性、与预防与氧化应激相关的疾病相关的抗氧化活性、抗菌和抗炎作用，它还有助于改善葡萄糖代谢。尽管高粱中含有这些化合物，但由于存在抗营养因子，如与蛋白质和铁形成复合物的强单宁，从而降低其消化率，因此，高粱被认为是一种营养价值低的食物，无法被人体吸收，其在食品工业中的应用受到限制。基于该产品作为人类食物所受到的这些限制，本综述的分析强调了高粱作为生物活性物质来源的重要性，以及其对人类健康的重要性，因为它具有生物潜力。
