SORGHUM MAY INHIBIT CANCER TUMOR GROWTH
Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.
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Journal of Agricultural & Food Chemistry. 2009 Mar 11;57(5):1797-804
SORGHUM MAY PROTECT AGAINST DIABETES AND INSULIN RESISTANCE
Advanced glycation endproducts (AGEs) are increasingly implicated in the complications of diabetes. A study from the University of Georgia Neutraceutical Research Libraries showed that sorghum brans with a high phenolic content and high anti-oxidant properties inhibit protein glycation, whereas wheat, rice or oat bran, and low-phenolic sorghum bran did not. These results suggest that “certain varieties of sorghum bran may affect critical biological processes that are important in diabetes and insulin resistance.”
Phytotherapy Research. 2008 Aug;22(8):1052-6
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