![]() ![]() Sorghum ( Sorghum bicolor L.) is the fifth most produced cereal crop after wheat, rice, maize, and barley in the world, and an important cereal used for human consumption in Asia, Africa, and other semi-arid regions (de Morais Cardoso, Pinheiro, Martino, & Pinheiro-Sant'Ana, 2015). These data indicated a potential utilization of the red sorghum in health-promoting functional food or supplemental products. Ferulic, p-coumaric, isoferulic, and p-hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. The extract had scavenging capacities against DPPH, ABTS +, and peroxyl radicals and suppressed LPS stimulated IL-1β, IL-6, and COX-2 mRNA expressions in a dose-dependent manner. Moreover, acetone–water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. A total of 17 TAGs were identified in the red sorghum oil. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. ![]() ![]() In this study, a new red sorghum variety (Ji Liang No. ![]()
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