A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages

Anticancer Activity of a Novel High Phenolic Sorghum Bran in Human Colon Cancer Cells

(2020) Seong-Ho Lee et al.   Oxidative Medicine and Cellular Longevity

Sorghum Phenolics Inhibits Inflammasomes in Lipopolysaccharide (LPS)-Primed and Adenosine Triphosphate (ATP)-Activated Macrophages

(2019) Vermont P. Dia et al.   PLANT FOODS FOR HUMAN NUTRITION

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

(2019) Yun Xiong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour

(2018) Andrew C. Sullivan et al.   FOOD CHEMISTRY

High-Polyphenol Sorghum Bran Extract Inhibits Cancer Cell Growth Through ROS Induction, Cell Cycle Arrest, and Apoptosis

(2018) Dmitriy Smolensky et al.   JOURNAL OF MEDICINAL FOOD

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

(2018) Shuyu Shen et al.   MOLECULES

Pepsin–pancreatin hydrolysis reduced the ability of lunasin-enriched material to inhibit activation of the inflammasomes in THP-1 human macrophages

(2017) Samuel James Price et al.   Food & Function

Identification of differentially expressed plasma proteins in atherosclerotic patients with type 2 diabetes

(2016) Antonio Junior Lepedda et al.   JOURNAL OF DIABETES AND ITS COMPLICATIONS

Anti-inflammatory effects of proanthocyanidin-rich red rice extract via suppression of MAPK, AP-1 and NF-κB pathways in Raw 264.7 macrophages

(2016) Pornngarm Limtrakul et al.   Nutrition Research and Practice

Local proliferation initiates macrophage accumulation in adipose tissue during obesity

(2016) C Zheng et al.   Cell Death & Disease

Sorghum (Sorghum bicolorL.): Nutrients, bioactive compounds, and potential impact on human health

(2015) Leandro de Morais Cardoso et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Isolation of benzoic and cinnamic acid derivatives from the grains of Sorghum bicolor and their inhibition of lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells

(2015) Phi-Hung Nguyen et al.   FOOD CHEMISTRY

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

(2015) Érica Aguiar Moraes et al.   FOOD CHEMISTRY

Solvent effects on phenolic content, composition, and antioxidant activity of extracts from florets of sunflower (Helianthus annuus L.)

(2015) Fayin Ye et al.   INDUSTRIAL CROPS AND PRODUCTS

Processing Method and Corn Cultivar Affected Anthocyanin Concentration from Dried Distillers Grains with Solubles

(2015) Vermont P. Dia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Dermal Layer of Sweet Sorghum (Sorghum bicolor) Stalk, a Byproduct of Biofuel Production and Source of Unique 3-Deoxyanthocyanidins, Has More Antiproliferative and Proapoptotic Activity than the Pith in p53 Variants of HCT116 and Colon Cancer Stem Cells

(2014) Aaron R. Massey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of phenolics and antioxidant activity of black sorghum hybrids

(2013) Linda Dykes et al.   JOURNAL OF CEREAL SCIENCE

High-throughput micro-plate HCl-vanillin assay for screening tannin content in sorghum grain

(2013) Thomas J Herald et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Techniques for Analysis of Plant Phenolic Compounds

(2013) Ali Khoddami et al.   MOLECULES

Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet

(2012) Érica Aguiar Moraes et al.   FOOD RESEARCH INTERNATIONAL

Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains

(2012) V. Taleon et al.   JOURNAL OF CEREAL SCIENCE

Effect of Acidic Condition on Phenolic Composition and Antioxidant Potential of Aqueous Extracts from Sorghum (Sorghum Bicolor) Bran

(2012) Jeremiah S. Shelembe et al.   JOURNAL OF FOOD BIOCHEMISTRY

Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1

(2012) Y. Wu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Flavonoid composition of lemon-yellow sorghum genotypes

(2011) Linda Dykes et al.   FOOD CHEMISTRY

Inhibition of Aromatase and α-Amylase by Flavonoids and Proanthocyanidins from Sorghum bicolor Bran Extracts

(2011) James L. Hargrove et al.   JOURNAL OF MEDICINAL FOOD

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

(2010) E. Nicole Bridgers et al.   INDUSTRIAL CROPS AND PRODUCTS

Simultaneous Quantification of Flavonoids and Phenolic Acids in Plant Materials by a Newly Developed Isocratic High-Performance Liquid Chromatography Approach

(2010) Ghasem Haghi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of Apigeninidin and Its Methoxylated Derivatives in the Presence of Sulfites

(2010) Leonnard O. Ojwang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-Inflammatory Activity of Select Sorghum (Sorghum bicolor) Brans

(2010) Amy Burdette et al.   JOURNAL OF MEDICINAL FOOD

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Flavonoid composition of red sorghum genotypes

(2009) Linda Dykes et al.   FOOD CHEMISTRY

Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties

(2009) Liyi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties

(2009) Joseph M. Awika et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibition of Hyaluronidase Activity by Select Sorghum Brans

(2008) Eve Bralley et al.   JOURNAL OF MEDICINAL FOOD

Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

(2008) Leonnard Ojwang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Inflammation: Gearing the journey to cancer

(2008) J KUNDU et al.   MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH

Origin and physiological roles of inflammation

(2008) Ruslan Medzhitov   NATURE