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A mechanistic review: potential chronic disease-preventive properties of sorghum.

Authors
  • Amarakoon, Darshika1
  • Lou, Zhiyuan1
  • Lee, Wu-Joo1
  • Smolensky, Dmitriy2
  • Lee, Seong-Ho1
  • 1 Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA.
  • 2 Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, USA.
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
May 01, 2021
Volume
101
Issue
7
Pages
2641–2649
Identifiers
DOI: 10.1002/jsfa.10933
PMID: 33179254
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Sorghum is one of the most widely cultivated crops, and is used in foods, domestic animal feedstuffs, alcohol production, and biofuels. Recently, many research groups have demonstrated that sorghum contains various components that are strongly associated with the prevention of major human chronic diseases such as obesity, diabetes, atherosclerosis, cancer, and inflammation. However, to use sorghum more widely as a food for the potential prevention and treatment of human chronic diseases, more studies will be required to elucidate the biological mechanisms. In this review paper, we highlight multiple findings to propose a mechanistic link between sorghum consumption and reduced risk of chronic diseases. © 2020 Society of Chemical Industry. © 2020 Society of Chemical Industry.

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