期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：2
页码：1-17
出版社：Galati University Press
摘要：Due to the progress made in preventive medicine, it has been possible to highlight
the key role of nutrition in the prevention of diseases, especially those related to
diet. The general concern for the development of functional foods has generated
the need to study and use new food ingredients involved in maintaining and
improving the health condition. Sorghum is one of the most important grain
considering the cultivated land areas and global production. Also, sorghum is a
gluten-free grain and a rich source of nutrients and biologically active compounds.
In this context, sorghum has a huge potential for its exploitation and development
of healthy and functional food products. Therefore, this review summarizes the
information regarding the concept of the functional food, as well as the role of
functional compounds which are found in food products, especially in sorghum
grains, and beneficial effects on human health.
