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A Novel Nutraceutical Property of Select Sorghum Brans: Inhibition of Protein Glycation | Simply Sorghum

A Novel Nutraceutical Property of Select Sorghum Brans: Inhibition of Protein Glycation

Posted on Jun 24, 2016

Understanding the high levels of polyphenolic phytochemicals in grain sorghum, this study examined the effect of ethanol extract of several varieties of sorghum bran on albumin glycation. The results indicated that certain sorghum varieties may have beneficial affects on diabetes and insulin resistance. From a nutraceutical standpoint, this study suggests sorghum’s role in human consumption beneficial.

Reference

Farrar, J.L., Hartle, D.K., Hargrove, J.L., & Greenspan, P. (2008). A novel nutraceutical property of select sorghum brans: inhibition of protein glycation. Phytotherepy Research, 22(8), 1052-1056.

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