UHPLC-ESI-QTOF-MS/MS characterization, antioxidant and antidiabetic properties of sorghum grains

•Investigated sorghum grains exhibited strong antioxidant capacity.•Soluble phenolics showed potent inhibition of α-glucosidase and α-amylase.•Flavonoid rich phenolics demonstrated strong anti-glycation properties.•Phenolic compounds were predominantly flavonoids mainly flavones, isoflavones and dih...

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Veröffentlicht in:	Food chemistry 2021-02, Vol.337, p.127788-127788, Article 127788
Hauptverfasser:	Ofosu, Fred Kwame, Elahi, Fazle, Daliri, Eric Banan-Mwine, Tyagi, Akanksha, Chen, Xiu Qin, Chelliah, Ramachandran, Kim, Joong-Hark, Han, Sang-Ik, Oh, Deog-Hwan
Format:	Artikel
Sprache:	eng
Schlagworte:	Acarbose - pharmacology Advanced glycation end products alpha-Amylases - antagonists & inhibitors alpha-Glucosidases Antioxidant activities Antioxidants - analysis Chromatography, High Pressure Liquid Digestive enzyme inhibitors Edible Grain - chemistry Flavonoids Flavonoids - analysis Flavonoids - pharmacology Functional foods Glycoside Hydrolase Inhibitors Hypoglycemic Agents - analysis Phenols - analysis Phenols - pharmacology Sorghum - chemistry Sorghum grains Tandem Mass Spectrometry
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