Health-Promoting Properties of Sorghum Bioactive Compounds-A Comprehensive Bibliometric Analysis.

Area of Science:

• Nutritional Science
• Plant Science
• Biochemistry

Background:

• Sorghum (Sorghum bicolor) is a globally important cereal crop, valued in Europe for its climate adaptability and low-input cultivation.
• It is a rich source of bioactive compounds like phenolic acids, flavonoids, and tannins, known for antioxidant, anti-inflammatory, and metabolic regulatory effects.

Purpose of the Study:

• To conduct a bibliometric analysis summarizing current evidence on the health benefits of sorghum.
• To emphasize sorghum's antioxidant, metabolic, and cardiovascular advantages.

Main Methods:

• Bibliometric analysis of existing scientific literature.
• Review and synthesis of human and animal studies on sorghum's health effects.

Main Results:

• Sorghum's antioxidant capacity is linked to its phenolic profile, influenced by genotype, environment, and processing.
• Sorghum polyphenols enhance antioxidant enzymes, reduce oxidative stress markers, and positively modulate gut microbiota.
• Sorghum-based foods improve glycemic control, insulin sensitivity, and satiety due to low-to-medium glycemic indices.
• Bioactive peptides and phenolic acids in sorghum support cardiovascular health by lowering cholesterol, reducing inflammation, and inhibiting angiotensin-converting enzyme (ACE).

Conclusions:

• Sorghum is a gluten-free, antioxidant-rich grain with significant potential for mitigating oxidative stress.
• It plays a role in supporting metabolic balance and preventing chronic non-communicable diseases.