Science | Nutrition
Sorghum
Sorghum is a drought-resistant grain native to Africa and Asia, known for its high nutritional value, including protein, fiber, and essential minerals. It is gluten-free, has a low glycemic index, and is naturally low in lectins, which enhances its digestibility and makes it suitable for those with digestive sensitivities.
PUBLICATIONS
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Effects of 12-Week Sorghum Consumption on Visceral Fat Area and Metabolic Parameters in Japanese Adults: An Exploratory Single-Arm Trial.
Nutrients. 2026 Jun 11;18(12):1884.
Design: In this single-arm trial, nine Japanese adults ate cooked sorghum, 80 g a day dry weight, for 12 weeks.
Summary: Daily sorghum for 12 weeks significantly cut visceral fat area in the nine adults who finished this single-arm trial (p = 0.02; eight of nine improved). Other metabolic and hepatic markers stayed stable, and the ALT drop was not significant.
Potential of Sorghum Seeds in Alleviating Hyperglycemia, Oxidative Stress, and Glycation Damage
Molecules. 2024 Jul 23;29(15):3445.
Design: High-performance liquid chromatography/high-resolution mass spectrometry was used to analyze sorghum seeds for their phenolic content and nutritional composition. The study included diabetic mice to assess the therapeutic effects of sorghum seed extract.
Summary: The study found that sorghum seeds are rich in phenolic compounds and essential minerals. Sorghum seed extract significantly reduced oxidative stress markers and improved antioxidant enzyme activities in diabetic mice. These findings suggest that sorghum seeds could be beneficial in managing and preventing diabetes.
Sorghum Phytonutrients and Their Health Benefits: A Systematic Review from Cell to Clinical Trials
Design: A systematic review of 42 papers analyzing the health effects of sorghum phytonutrients across cell, animal, and human studies. The review focused on antioxidant, anti-inflammatory, and metabolic outcomes.
Summary: The review highlighted sorghum’s potential benefits in antioxidant capacity, cancer prevention, and cardiovascular health. Despite promising results, human studies showed mixed outcomes, indicating a need for further research to fully understand sorghum’s health benefits and mitigate biases.
One-Week Sorghum (Sorghum bicolor L.) Grain Consumption is Insufficient to Increase Adiponectin Levels in Prediabetic Adults
Endocr Regul. 2024 Feb 12;58(1):11-18.
Design: A clinical trial with prediabetic adults who replaced their usual diet with sorghum grain for one week. Adiponectin levels were measured before and after the intervention.
Summary: The study found no significant increase in adiponectin levels after one week of sorghum grain consumption. This suggests that longer-term sorghum intake or additional interventions might be needed to see potential benefits in adiponectin levels for prediabetic individuals.
Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours
Foods. 2023 Nov 21;12(23):4188.
Design: The study tested the glycemic index (GI) of muffins made from sorghum flour with different particle sizes compared to other whole and refined flours in healthy volunteers.
Summary: Sorghum flour with an intermediate particle size had the lowest GI compared to other flours tested. This suggests that sorghum flour could be a beneficial ingredient in developing low-GI, gluten-free baked goods for better glycemic control.
