2009
DOI: 10.1016/j.foodchem.2009.02.052
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Flavonoid composition of red sorghum genotypes

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Cited by 182 publications
(163 citation statements)
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“…(99) The 3-deoxyanthocyanins (3-DA and derivatives) are the major class of flavonoid and are located in the pericarp. (88,100) 3-DAs lack the hydroxyl group in the 3-position of the C-ring and include the apigenidin and luteolinidin that are largely responsible for the pigmentation of certain sorghum grain varieties, namely red and black sorghums. (101) A recent in vitro analysis of red sorghum flour extracts showed strong free radical scavenging activity as measured by an oxygen radical absorbance capacity (ORAC) assay and protection against LDL-oxidation, contributing to the evidence base for the potential of red sorghum as a valuable health-promoting food grain.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
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“…(99) The 3-deoxyanthocyanins (3-DA and derivatives) are the major class of flavonoid and are located in the pericarp. (88,100) 3-DAs lack the hydroxyl group in the 3-position of the C-ring and include the apigenidin and luteolinidin that are largely responsible for the pigmentation of certain sorghum grain varieties, namely red and black sorghums. (101) A recent in vitro analysis of red sorghum flour extracts showed strong free radical scavenging activity as measured by an oxygen radical absorbance capacity (ORAC) assay and protection against LDL-oxidation, contributing to the evidence base for the potential of red sorghum as a valuable health-promoting food grain.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
“…(88,100) 3-DAs lack the hydroxyl group in the 3-position of the C-ring and include the apigenidin and luteolinidin that are largely responsible for the pigmentation of certain sorghum grain varieties, namely red and black sorghums. (101) A recent in vitro analysis of red sorghum flour extracts showed strong free radical scavenging activity as measured by an oxygen radical absorbance capacity (ORAC) assay and protection against LDL-oxidation, contributing to the evidence base for the potential of red sorghum as a valuable health-promoting food grain. (102) However, understanding the bioavailability of sorghum anthocyanins for the putative health-promoting effects in humans is a much-needed focus of future research.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
“…Based on pericarp color, sorghum genotypes can be grouped into four categories: white, lemon-yellow, red, and black. Black sorghums are genetically red but turn black in the presence of sunlight during maturation (Dykes et al, 2009). Sorghum has a wide variety of sorghum phenolics and their composition is affected by the genotype (Dykes et al, 2005(Dykes et al, , 2009(Dykes et al, , 2011.…”
Section: Introductionmentioning
confidence: 99%
“…Black sorghums are genetically red but turn black in the presence of sunlight during maturation (Dykes et al, 2009). Sorghum has a wide variety of sorghum phenolics and their composition is affected by the genotype (Dykes et al, 2005(Dykes et al, , 2009(Dykes et al, , 2011. For example, sorghums with a pigmented testa contain condensed tannins while black sorghums have the highest levels of 3-deoxyanthocyanidins among all sorghums (Beta et al, 1999, Dlamini et al, 2007, Dykes et al, 2005.…”
Section: Introductionmentioning
confidence: 99%
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