Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

中文翻译：

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高粱谷物：从基因型，营养和酚类概况到其健康益处和食品应用

在全球范围内，高粱是最重要但利用最少的主食作物之一。高粱谷物是营养物质和有益健康的酚类化合物的丰富来源。高粱的酚类特征与其他普通谷物相比异常独特，并且更加丰富和多样。高粱中的酚类化合物主要由酚酸，3-脱氧花青素和缩合单宁组成。研究表明，高粱酚类化合物在体外具有有效的抗氧化活性，食用高粱全谷物可以改善肠道健康，并降低患慢性病的风险。最近，高粱谷物已被用于开发功能性食品和饮料，以及作为掺入其他食品的成分。此外，可以分离酚类化合物，3-脱氧花青素和缩合单宁，并在广泛的食品应用中用作有前途的天然多功能添加剂。这篇综述的目的是全面了解源自高粱的营养和酚类化合物及其相关的健康影响，并展示将高粱作为功能性成分和食品添加剂掺入食品系统中的潜力，以改善食品质量，安全性，和健康功能。