Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium

Abstract

Sorghum is a staple crop in many regions of the world, especially in Africa. However, sorghum grain pharmacology research is still in its infancy. To explain the vast range of therapeutic benefits, researchers believe that phenolics' bioactive characteristics are responsible for these effects. Sorghum has the highest concentration of phenolic chemicals of any cereal grain. In vitro research suggests sorghum phenolic compounds are antioxidants. Also, sorghum polyphenols, which have several health benefits and are used in many industrial applications, help plants resist biotic and abiotic challenges. Sorghum grain is used in many meals and functional foods due to its high protein and amino acid content. In addition, natural multifunctional food additives may be derived from phenolic chemicals, 3-deoxyanthocyanidins, and condensed tannins. Antioxidant characteristics of these naturally occurring chemicals may be beneficial in treating a wide range of health conditions. Like other cereal grains, sorghum is very nutritious. Due to an excellent array of phenolic compounds, this grain and its nutrients can help in prevent and treat many ailments. It is critical to understand how sorghum may be utilized to boost the nutritional value of food for both people and cattle. The sorghum-human microbiome collaboration's future requires investigation.

Keywords

• Sorghum
• Microbiome
• Phenolics
• Therapeutics
• Geriatric