Stefoska-Needham Anita
School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, Australia.
J Food Sci. 2024 Dec;89(S1):A30-A41. doi: 10.1111/1750-3841.16978. Epub 2024 Feb 26.
Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.
全谷物高粱食品如果在日常饮食中经常食用，可能会产生促进健康的效果。本综述讨论了高粱籽粒的关键功能成分，包括膳食纤维、慢消化淀粉和抗性淀粉、脂质以及植物化学物质，以及它们对与慢性疾病（如心脏病和糖尿病）发展相关的代谢过程的影响。目前，全球消费者可获得的高粱食品种类有限，这阻碍了消费者可能获得的益处。因此，需要共同努力创新新产品开发，重点关注有助于保留高粱籽粒良好营养、健康促进和感官特性的加工方法。本综述展示了高粱所谓健康效应的证据，以及加工对不同高粱食品影响的证据，以充分阐明高粱籽粒对人类健康有益的潜力。
