Preclinical evidence on the impact of sorghum ( <i>Sorghum bicolor</i> ) genotypes, fractions, and processing methods on intestinal health: a review of an ancient grain rich in phenolic and dietary fiber
Vinícius Parzanini Brilhante de São José, Stephanie Michelin Santana Pereira, Álvaro Luiz Miranda Piermatei, Valéria Aparecida Vieira Queiróz, Bárbara Pereira da Silva, Hércia Stampini Duarte Martino +1 more
Critical Reviews in Food Science and Nutrition
Abstract
Sorghum (Sorghum bicolor) is an ancient grain and the fifth most produced cereal worldwide, and the most consumed cereal in the semi-arid regions of Africa and Asia, being a key grain for the diet of about 500 million people. It is rich in phenolic compounds (like flavonoids, 3-deoxyanthocyanidins, phenolic acids), resistant starch, and dietary fiber, which may beneficially influence intestinal health. This systematic review analyzed 22 in vivo studies to assess the effects of sorghum processing on bioactive compounds and their effects on intestinal health. Evidence suggests that sorghum modulates microbiota composition, enhances epithelial barrier integrity, improves intestinal morphology, and alters short-chain fatty acid production. These benefits appear to be influenced by sorghum geno