European Journal of Nutrition & Food Safety

Sorghum, an ancient grain crop with origins in Egypt, holds significant dietary benefits for diabetes. As the fifth most consumed grain globally, it serves as a staple in cereal production and is utilized in various forms, including food, animal feed, and bio-available fuel. Being gluten-free, sorghum is a common ingredient in gluten-free flour blends. The grain's dietary advantages stem from its rich composition of fibre, tannins, phenols, antioxidants, phytochemicals, proteins, vitamins, minerals, and its low-glycemic status. Regularly consuming whole grains like sorghum is linked to a 20-30% lower risk of heart disease and diabetes, improving blood glucose control. Sorghum-based foods have a lower glycemic index, indicating potential benefits in managing postprandial blood glucose levels for diabetes prevention. In vitro studies reveal that decorticated sorghum grains contain substantial flavonoids, making them promising candidates for preventing and treating diabetes and obesity. Anti-diabetic experiments involving oral administration of sorghum grain extract demonstrate a noticeable reduction in blood glucose concentration by inhibiting hepatic gluconeogenesis. Additionally, sorghum extract improves insulin sensitivity through peroxisome proliferator-activated receptor gamma (PPAR-γ). Fermented sorghum diets show effectiveness against hyperglycemia and inhibit glucose utilization in the liver. Polyphenol-containing sorghum extract affects plasma lipid metabolism and chronic inflammation by upregulating AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase. Studies report that sorghum's anti-diabetic effects are comparable to pharmaceuticals like glibenclamide and acarbose. Integrating sorghum into the regular diet emerges as a contemporary strategy for preventing obesity and diabetes, promoting overall human health. Ongoing research focuses on tannin-rich sorghum genotypes to identify their potential anti-diabetic effects.