Antioxidants
- Modulation of Colonic Microbiota Populations by Polyphenolic Containing Sorghum Brans May Protect Against Development of Metabolic Disease
- Polyphenol-rich sorghum brans alter colon microbiota and impact species diversity and species richness after multiple bouts of dextran sodium sulfate-induced coliti
- Phenolic Compounds in Cereal Grains and Their Health Benefits
- Specialty Sorghums for Healthy Foods
- Nutraceutical Uses of Sorghum Bran
- Advances in grain sorghum and its co-products as a human health promoting dietary system
- Chemopreventive Potential of Sorghum with Different Phenolic Profiles
- Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters
- Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties
- Sorghum Phytochemicals and Their Potential Impact on Human Health
- Anti-Inflammatory Activity of Select Sorghum Brans
- Anthocyanins from Black Sorghum and their Antioxidant Properties
- A Novel Nutraceutical Property of Select Sorghum Brans: Inhibition of Protein Glycation
- Total Phenolics in Sweet Sorghum Syrups Compared to Other Commercial Syrup Sweeteners: Antioxidant Activity and Color
Glycemic Index
Celiac Disease
Other
- Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease
- Effect of sorghum consumption on health outcomes: a systematic review
- Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products
- The change of the staple diet of black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the oesophagus