This information is based on personal experiences and general knowledge. It is not professional medical advice. Always consult a healthcare provider before making changes to your diet, lifestyle, or treatment plans. This content was created with the assistance of AI tools to ensure thorough research and readability.
Sorghum is sometimes called the forgotten grain. The United States is the leading producer of sorghum, but it is typically not used as food for American consumers. Instead, it is mostly used to make livestock feed, pet food, and some building materials. In contrast, in parts of Africa and Asia, sorghum has been a dietary staple for thousands of years. It is currently the fifth most produced grain globally, following wheat, corn, rice, and barley, surpassing oats and rye.
Because sorghum is naturally gluten free, it can be suitable for people with celiac disease or gluten sensitivity. Its use as food for human consumption in the United States is slowly increasing, which led to an interest in how nutritious it may be.
In terms of protein, sorghum is fairly comparable to other common grains. However, in countries like the United States, where most people already consume enough protein, the more relevant nutrient of concern is fiber. Sorghum is considered to be relatively high in fiber, especially compared to many other grains.
As for micronutrients like iron, magnesium, and B vitamins, sorghum contains a moderate amount, though it is not especially remarkable when compared to other cereal grains. Where sorghum may stand out more significantly is in its polyphenol content.
Polyphenols are plant compounds that have been associated with reduced risk of chronic diseases such as cardiovascular disease, certain cancers, and neurodegenerative conditions. Some observational research and laboratory studies suggest that a higher polyphenol intake may be linked to lower all cause mortality. Compared to other grains, sorghum generally contains more polyphenols, which may contribute to its stronger antioxidant properties.
While sorghum does not reach the antioxidant levels found in fruits or vegetables, it may offer a significant improvement over many other grains. For example, a sorghum based breakfast cereal may have up to eight times more antioxidant activity than a whole wheat based one. It is important to note, however, that these comparisons are often based on in vitro measurements, and what truly matters is how antioxidants function within the human body.
Some studies have measured the antioxidant capacity of human blood after consumption of sorghum based products. In one example, pasta made with thirty percent sorghum flour produced only a small increase in antioxidant activity. However, when that thirty percent was made specifically with red sorghum flour, the antioxidant capacity in the blood increased by up to fifteen times.
There are different types of sorghum, including white, red, and black varieties. Red and especially black sorghum tend to have higher antioxidant levels, which may approach those of some fruits and vegetables.
Despite these promising properties, colored varieties of sorghum are not widely available for consumers. While it is easy to find red or black rice, purple or red corn, and even black barley, red and black sorghum are more difficult to source. On the other hand, white sorghum is commonly available and typically sells for about four dollars per pound.
White sorghum may still offer health benefits. It has been described in scientific literature as an underutilized whole grain with potential to help reduce the risk of chronic diseases. For example, an epidemiological study from China found that areas where people consumed more millet and sorghum had lower rates of esophageal cancer compared to regions where corn and wheat were more commonly eaten. However, the researchers noted that this may have been related to differences in fungal contamination of corn rather than a protective effect of sorghum itself.
Some grains have unique compounds. For instance, oats contain avenanthramides, which are linked to certain health benefits. Similarly, sorghum even white varieties contains three deoxyanthocyanidins, a group of pigments not commonly found in other grains. These compounds have been shown in laboratory studies to activate liver detoxification enzymes and inhibit the growth of cancer cells in test tubes. Interestingly, white sorghum showed activity that was not significantly lower than red or black varieties, suggesting that the effect may not be entirely dependent on the pigment concentration.
One study reported that sorghum extracts suppressed tumor growth and metastasis in breast cancer xenograft models, which are human cancer cells implanted into mice. The researchers suggested that sorghum may serve as a natural anti cancer agent with minimal side effects. However, these studies were conducted in immunodeficient mice, which lack a functional thymus gland, meaning they cannot mount a normal immune response. This makes it easier to implant human tissue without rejection, but also means the model may not accurately reflect how human cancers behave in the human body.
Similar findings have been reported for colon cancer xenografts in mice. While these results are promising, the lack of human clinical trials has been a major limitation in interpreting the potential health effects of sorghum.
Fortunately, more recent research has begun to include human interventional studies, which are better suited to determine whether consuming sorghum can produce measurable health benefits in people.
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