Summary
This systematic review of 42 studies synthesises evidence on sorghum phytonutrients and health effects across in vitro, animal, and human models. Coloured sorghum varieties—particularly red, brown, and black pericarp types enriched in phenolic compounds—demonstrated anti-cancer, anti-inflammatory, and metabolic effects in cellular and animal studies, though human evidence showed mixed results. The authors identify substantial methodological limitations (incomplete phenolic profiling, lack of assessor blinding) that constrain causal inference, but conclude sorghum warrants consideration as a functional food for chronic disease prevention in Western dietary contexts.
Regional applicability
Sorghum remains a minor crop in UK agriculture, though climate change may expand its cultivation potential. The review's evidence base comprises primarily non-UK research, and applicability depends on whether UK-grown or imported sorghum varieties retain comparable phytonutrient profiles and whether UK dietary patterns and health systems could benefit from sorghum integration as a functional food.
Key measures
Cancer cell proliferation and apoptosis; tumour growth inhibition; ROS activity; HO1 and eNOS expression; platelet aggregation; inflammation markers (not specified by name); lipid accumulation; antioxidant capacity; glucose and lipid metabolism; phytonutrient composition by colour variety
Outcomes reported
The study systematically evaluated the health effects of sorghum across antioxidant, anti-inflammatory, obesity, cancer, cardiovascular, and diabetes outcomes using cellular, animal, and human experimental models. Researchers quantified phytonutrient composition (particularly phenolic compounds, 3-deoxyanthocyanins, and tannins) and their bioactivity across 42 peer-reviewed studies.
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