Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity

摘要: Abstract The search for foods with biological potential the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine best processing conditions without compromising nutritional, functional or sensory qualities. We a review scientific literature on techniques used in sorghum their effects phenolic compounds antioxidant capacity. This allowed us conclude that type content different varieties must be considered selection adequate technologies allow retention improved bioaccessibility potential. available information mostly focused total phenols activity while digestibility, absorption, utilization excretion poorly studied. In this regard, there is clear need further aim including as part healthy diet.