Promoting the Health Benefits of Sorghum

Tannins, commonly found in red wine and tea, also are found in some types of grain sorghum. These tannins contain antioxidant compounds, which can help protect against cell damage form oxygen-free radicals, a major cause of disease and aging.

According to a report in the Journal of Agricultural and Food Chemistry, some sorghums contain antioxidant levels equal to or higher than blueberries, which are considered the gold standard for antioxidant levels.

"Ironically, we have tried for years to remove high tannin sorghum from U.S. sorghum hybrids due to their negative effect on feed efficiency and weight gain in animals, and we have worked hard to isolate these sorghums from the mainstream of our grain industry," says Dr. Jeff Dahlberg, National Grain Sorghum Producers research director.

The Nebraska Sorghum Board is one of several checkoff boards helping fund this research.

"As Americans become more concerned about their health and what they are eating, specialty sorghums that contain high levels of antioxidants could become important sources of ingredients for use in functional, healthy foods," says Dahlberg. "We are also learning more about how regular, non-tannin sorghums may be healthier for you as well," he adds, noting that sorghum starch may take longer to digest than other cereals, and this has positive implication for diabetics.

"We are also a gluten-free cereal, and this makes sorghum a good choice for a wheat flour substitute in individuals unable to digest gluten--a condition known as celiacsprue," adds Dahlberg.