文章基本信息

标题：Sorghum as source of functional compounds and their importance in human nutrition
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作者：Daniela Ionela ISTRATI ; Oana Emilia CONSTANTIN ; Camelia VIZIREANU 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：2
页码：1-17
出版社：Galati University Press
摘要：Due to the progress made in preventive medicine, it has been possible to highlight the key role of nutrition in the prevention of diseases, especially those related to diet. The general concern for the development of functional foods has generated the need to study and use new food ingredients involved in maintaining and improving the health condition. Sorghum is one of the most important grain considering the cultivated land areas and global production. Also, sorghum is a gluten-free grain and a rich source of nutrients and biologically active compounds. In this context, sorghum has a huge potential for its exploitation and development of healthy and functional food products. Therefore, this review summarizes the information regarding the concept of the functional food, as well as the role of functional compounds which are found in food products, especially in sorghum grains, and beneficial effects on human health.
关键词：functional foods; health; nutrients; fibers; antioxidants