Sorghum: An Important Source of Bioactive Compounds |Biomedgrid

Sorghum is the fifth most-produced cereal worldwide, where the USA, China, and Mexico were the largest producers in 2017 [1]. Sorghum has nutritional characteristics such as protein contents up to 12%, lipids 4.7%, ashes 2%, and carbohydrates 80%, depending on the variety [2,3]. Recently, it has been proven that sorghum could be considered as gluten-free food since regardless of the variety, it has a maximum of 5ppm, which allows its consumption in celiac people [4-6]. Several studies have shown the sorghum as a valuable source of bioactive compounds, where its lipid profile, phenolic compounds, and fiber content (soluble, insoluble, resistant starch, and β-glucans) stand out. The sorghum lipid profile consists mainly of waxes and oils (2:1), whose oil fraction contains about 90% linoleic, stearic, and palmitic acid [7]. A 2005 study showed that the sorghum lipid extracts (SLE) in concentrations of 1 and 5% helped to reduce non-HDL cholesterol by 36 and 69%, respectively, in Syrian male hamsters F1B [8].