Sorghum may be an underrated grain. Typically fed to livestock in countries such as the United States, scientists are uncovering hidden nutritional benefits that could make sorghum a great addition to a healthy diet.
“With its gluten-free properties and rich supply of essential fatty acids, sorghum provides a solution to nutritional gaps, particularly for individuals with gluten sensitivities or those seeking natural dietary interventions for chronic health conditions as well as lifestyle-associated metabolic diseases,” said Associate Professor Siddabasave Gowda in a statement. Gowda led the research and is from Hokkaido University, Japan.
This study suggested that incorporating sorghum into the diet could promote heart health, reduce inflammation, and improve metabolic health, potentially lowering the risk of heart disease, obesity and type 2 diabetes.
“The study underscores the increasing demand for functional foods that combat lifestyle-related diseases like diabetes and heart disease, while promoting overall wellbeing,” said Gowda.
Sorghum is a gluten-free grain that is rich in fiber and nutrients such as B vitamins, vitamin E, magnesium, phosphorous, potassium and iron. It contains more protein than rice, but less than wheat.
It is a resilient grain that tends to survive under harsh conditions, such as drought, and without too many resources, so it could be a sustainable option in a changing climate.
Sorghum can be cooked like rice or couscous, ground into flour for gluten-free baking, or used to make products such as beer or syrup.
“Sorghum is a grain that is both versatile and has substantial benefits,” said corresponding author Professor Shu-Ping, also of Hokkaido University, in a statement.
“This research not only addresses the demand for sustainable food alternatives, but also fosters the development of functional foods. We are conducting further research on sorghum in this direction.”
Sorghum grains, sorghum flour and roti made from sorghum. Sorghum is mainly fed to livestock in the U.S., but this is not the case in other countries, where the grain is used like couscous or as a flour in baking.
Arundhati Sathe/Getty Images
The study identified fats in the grain from six different varieties grown in Australia—194 different types of fat—and found unique profiles for each variety.
Bazley, one of the six sorghum varieties, was found to have the most beneficial profile in terms of healthy fats, with a high level of omega-3 and low omega-6.
Omega-3 is a fatty acid that is generally considered anti-inflammatory and good for the brain, also found in foods such as oily fish, walnuts and flaxseeds.
People that have much higher levels of omega-6 than omega-3 in their bodies may find that they have higher levels of inflammation: a risk factor for diseases such as obesity, type 2 diabetes and heart disease.
The scientists also discovered that sorghum contained a particular type of fat called fatty acid esters of hydroxy fatty acids (FAHFAs), which have only recently been discovered, but which scientists think could have promising health potential.
A paper from earlier this year found that FAHFAs could be a potential treatment for obesity-related diseases, such as type 2 diabetes. The paper suggested that FAHFAs might have an antioxidant, anti-inflammatory effect in the body, enhancing cells’ ability to recycle themselves—called autophagy—particularly in the heart and brain.
Scientists don’t know much about FAHFAs, but research is ongoing into their potential nutritional benefits.
Do you have a tip on a food story that Newsweek should be covering? Is there a nutrition concern that’s worrying you? Let us know via [email protected]. We can ask experts for advice, and your story could be featured in Newsweek.
References
Nath, L. R., Gowda, S. G. B., Roberts, T. H., Gowda, D., Khoddami, A., Hui, S. P. (2024). Nontargeted Lipidomics of Sorghum Grain Reveals Novel Fatty Acid Esters of Hydroxy Fatty Acids and Cultivar Differences in Lipid Profiles, Journal of Agricultural and Food Chemistry 72(37). https://doi.org/10.1021/acs.jafc.4c05919
Li, L., Wang, P., Jiao, X., Qin, S., Liu, Z., Ye, Y., Song, Y., Hou, H. (2024). Fatty acid esters of hydroxy fatty acids: A potential treatment for obesity-related diseases, Obesity Reviews 25(6): e13735. https://doi.org/10.1111/obr.13735
This post was originally published on here
