Anthocyanins from Black Sorghum and their Antioxidant Properties

Posted on Jun 24, 2016

Research shows the role of anthocyanins in terms of antioxidants and food colorants, and have been reported to have anti-inflammatory, anti-cancer and many other properties. This study analyzed a high-anthocyanin sorghum variety for anthocyanin and antioxidant activity using numerous methods. The results showed black sorghum can be useful in food and other applications.

Reference

Awika, J.M., Rooney, L.W., & Waniska, R.D. (2005). Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90, 293-301.

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