Blueberries Pomegranates

Black & Sumac Sorghum Brans Have More Antioxidants

Study Finds That Sorghum Bran Has More Antioxidants Than Blueberries, Pomegranates A new University of Georgia study has found that select varieties of sorghum bran such as black sorghum bran and sumac sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates.  Here is the article originally published by The University … Continued

Gluten Free Bran Muffin

Novel Food and Non-Food Uses for Sorghum and Millets

Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes,cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free … Continued

Gluten Free Sorghum Field

Yield and Phytosterol Composition of Oil Extracted from Grain Sorghum and Its Wet-Milled Fractions

Corn fiber contains an oil with high levels of three potential cholesterol-lowering phytosterol compounds. Little information is available about the levels and types of phytosterols in sorghum. In this study, phytosterols were evaluated in grain sorhgum and its wet-milled fractions and were compared with the phytosterols in corn. The study showed that sorghum kernels can … Continued

Gluten Free Burgundy Sorghum Bran

A Novel Nutraceutical Property of Select Sorghum (Sorghum bicolor) Brans

Despite the high levels of polyphenolic phytochemicals in grain sorghum and its position as a major food staple, there has been a lack of research on its effects on both animal and human health and disease prevention. These phenolic compounds, mainly located in the bran fraction, result in the plant having substantial antioxidant properties. This … Continued

Chemopreventive Potential of Sorhgum

Chemopreventive Potential of Sorghum With Different Phenolic Profiles

Epidemiological evidence has correlated consumption of sorghum with reduced incidences of gastrointestinal (GI) tract cancer, especially esophageal cancer. There is little evidence on how phenols of sorghum may affect chemoprevention. Seventeen sorghum varieties were screened for phenolic profiles and antioxidant capacity. The ability of crude sorghum extracts to induce NAD(P)H:quinone oxidoreductase (QR, a phase II … Continued

Gluten Free Sumac Sorghum Bran

Anti-Inflammatory Activity of Black & Sumac Sorghum Brans

The bran fractions of certain varieties of sorghum (Sorghum bicolor) grain such as black sorghum bran and sumac sorghum bran are rich sources of phytochemicals and antioxidants. In this article, the anti-inflammatory actions of extracts of select sorghum brans were evaluated in two experimental inflammatory systems: (1) the release of cytokines by lipopolysaccharide-activated peripheral blood … Continued

Antioxidant Sorghum

Phenolic Compounds in Cereal Grains and Their Health Benefits

Research has shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke, type II diabetes, metabolic syndrome, and gastrointestinal cancers (36,37). In addition to dietary fiber, whole grains contain many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds. Phenolic compounds have antioxidant properties and can protect against … Continued

Gluten Free Black Sorghum Bran

Nutraceutical Uses of Black & Sumac Sorghum Brans

Select varieties of sorghum grain (Sorghum bicolor) like black sorghum bran and sumac sorghum bran are excellent sources of antioxidants, phytochemicals and very long chain fatty aldehydes, alcohols and acids. Studies have linked the consumption of food sources enriched in these beneficial compounds to reduced incidence of inflammatory and cardiovascular diseases. Although sorghum grain is … Continued

Healthy Sorghum

Specialty Sorghums For Gluten Free Foods

Sorghum is a major crop used for food, feed and industrial purposes worldwide. In the Western Hemisphere it is mainly used as a livestock feed and has not been considered a significant ingredient in foods. With over 40,000 accessions in the world collection, tremendous diversity exists in sorghum in both composition and processing properties. The … Continued

Millet Flavones

Sorghum and Millet Phenols and Antioxidants

Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmentedsorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a prominent pigmented testa that contains … Continued

Sorghum Anthocyanins

Anthocyanins From Black Sorghum and Their Antioxidant Properties

A black, high anthocyanin sorghum variety (Tx430) grown in several environments was analyzed for anthocyanins by spec-trophotometric and HPLC methods. The samples were also analyzed for antioxidant activity using the 2,20-azinobis (3-ethyl-benzothiaziline-6-sulfonic acid) method. Two extracting solvents, 1% HCl in methanol and 70% aqueous acetone, were compared. Sorghum brans had three to four times higher … Continued

Sorghum Phytochemicals

Sorghum Phytochemicals and Their Potential Impact on Human Health

Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosa-nols. These phytochemicals have potential to significantly impact human health. Sorghum fractions possess high antioxidant activity in vitro relative to other cereals or fruits. These fractions may offer similar health benefits commonly associated with fruits. Available epidemiological evidence suggests that … Continued

Gluten Free Food Grade Sorghum

Sorghum: The next big gluten-free grain?

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent. Read the full article here. (article by Kacey Culliney)