MC-Transaction on Biotechnology, 2012, Vol. 4, No. 1, e7
Functional Ingredients and Antioxidant Behaviors of Sorghumby
Chi-yun Kao, Ji-yuan Liang, Chien-wei Cheng*
School of Health Technology, Ming-Chuan University,
(Taoyuan, Taiwan, R.O.C.)
Corresponding author: Liang-Yu Chen [loknath@mail.mcu.edu.tw ]
Received 2012-12-21/Accepted 2012-12-27/Online published 2012-12-27
Abstract
Sorghum bicolor is one of the major cereal products in the world. Sorghum cereals compose many phenolic compounds, such as phenolic acids, flavonoids and condensed tannins, which are with beneficial functions to human body. Most of the phenolic compounds are existed in the pericarp and bran. The functions of phenolic acids, tannins, anthocyanins, phytosterols and long-chained fatty alcohols in sorghum cereals, as well as the antioxidant behaviors, are reviewed in this article. The extracts of the processed and wasted sorghum cereals from the sorghum liquor manufacture may contain some beneficial.
|