<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains.</p></abstract>

Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains.

Alternative grains in nutrition

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management , Institute of Food Technology, H-4032 Debrecen, Böszörményi u. 138,

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Alternative grains in nutrition"}

Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals,...

Alternative grains in nutrition

Publié en ligne: 25 nov. 2016

Pages: 69 - 76

DOI: https://doi.org/10.1515/ausal-2016-0007

Mots clés
gluten, sorghum, millet, chemical compositions

© 2016

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Alternative grains in nutrition

Publié en ligne: 25 nov. 2016

Pages: 69 - 76

DOI: https://doi.org/10.1515/ausal-2016-0007

Mots clésgluten, sorghum, millet, chemical compositions

© 2016

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
gluten, sorghum, millet, chemical compositions