Unveiling the nutraceutical properties and functional attributes of sorghum-Comprehensive review

Sorghum (Sorghum bicolor L.) is one of the most significant yet underutilized staple crops in the world. It contains high levels of dietary fiber, resistant starch and essential health-beneficial bioactive compounds, including phenolics, vitamins and minerals, making it a valuable component of a balanced diet. The bioactive profiles of sorghum are exceptionally unique, more abundant and more diverse than those of other common cereal grains. Sorghum contains phenolic acids, condensed tannins and 3-deoxyanthocyanidins as its primary phenolic constituents. Consumption of sorghum whole grain may enhance gut health and lower the risk of chronic illnesses, as studies have demonstrated the strong antioxidant activity of sorghum’s phenolic components in vitro. Additionally, condensed tannins, 3-deoxyanthocyanidins and phenolic compounds are essential contributors to its health benefits. Recently, sorghum grain has been increasingly used to develop functional foods and beverages, as well as an ingredient in other food products. The objective of this review is to provide a comprehensive understanding of the nutritional composition and functional properties of sorghum, along with its related health benefits, to improve health outcomes and overall well-being.