RETRACTED ARTICLE: Sorghum polyphenols: plant stress, human health benefits, and industrial applications

Abstract

Main conclusion Various phenolic compounds of sorghum are effective in the management of abiotic stress (salt, nutrients) and biotic stress (caused by birds, fungi and aphids). The health and industrial application of phenolics is mainly contributed by inherent antioxidant and nutraceutical potential. Abstract In a natural environment, plant growth is affected by various biotic and abiotic stresses. In every ecosystem, the presence of a wide range of harmful biological agents (bacteria, fungi, nematodes, mites, and insects) and undesirable environmental factors (drought, salinity, heat, excessive or low rainfall, etc.) may cause a heavy loss in crop productivity. Being sessile during evolution, plants have evolved multiple defense mechanisms against various types of microbial pathogens and environmental stresses. A plant’s natural defense system produces some compounds named secondary metabolites, which include phenolics, terpenes, and nitrogen. The phenolic profile of grain sorghum, the least utilized staple crop, is unique, more diverse, and more abundant than in any other common cereal grain. It mainly contains phenolic acids, 3-deoxyanthocyanidins and condensed tannins. Sorghum polyphenols play a major role in plant defense against biotic and abiotic stresses and have many additional health benefits along with various industrial applications. The objective of this review is to discuss the phenolic compounds derived from grain sorghum and describe their role in plant defense, human health, and industrial applications.

A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review

“…Flavonoids, tannins and lignins are the major phenolic compounds of the grains. Those phenols are mainly present in the bran layer but differs according to the genotype [13]. Xiong et al [13] investigated the antioxidant activity of sorghum and proposed that brown and black bran colored species has the greatest potential as natural antioxidant and prone to nutraceutical applications [13].…”

“…Those phenols are mainly present in the bran layer but differs according to the genotype [13]. Xiong et al [13] investigated the antioxidant activity of sorghum and proposed that brown and black bran colored species has the greatest potential as natural antioxidant and prone to nutraceutical applications [13]. Concerning tannins, red and brown sorghum grains has the highest amount of tannins which has a beneficial effect on human health and food industry applications.…”

“…Tannins promote different health benefits as preventing inflammation and thrombosis and preventing cancer [12]. Concerning flavonoids, anthocyanins, flavones and flavanones are the major components mainly found in the bran layers which protect sorghum against fungus and mold growth [13] and may protect against high low-density lipoprotein (LDL) [12].…”

“…Currently, consumers favor the consumption of healthy foods even at a high cost. Phenolic compounds have a positive health impact on colon microflora, dislypedemia, diabetes, cancer, oxidative stress and hypertension [13,16].…”

“…Due to sorghum's endosperm which includes increased levels of resistance and limited starch digestion, sorghum is an ideal meal for obese people [13]. A recent study conducted by [12] found that healthy people who ate sorghum whole grain biscuits felt more satiety and less hunger than those who ate wheat biscuits.…”