Molasses, derived from the seeds, was used with sulfur as a spring tonic in rural Alabama (TOM). (I remember my father and mother talking about it, but do not know that they ever tonified me therewith but we did occasionally use it as syrup on pancakes.) Dicko et al. (2005) screened 50 sorghum varieties. Germination did not affect the content in total phenolic compounds but decreased the content of proanthocyanidins, 3-deoxyanthocyanidins, and flavan-4-ols. Sorghum grains with pigmented testa, chestnut color glumes, and reddish plants had higher contents, a larger diversity of phenolics, and more antioxidant activities. Among varieties used for to, dolo, couscous, and porridge preparation, the dolo (local beer) varieties had more and more diverse phenolics and the highest antioxidant activities. 3-Deoxy-anthocyanidins, namely apigenidenins and luteolinidins, are abundant in sorghum grains but rare or absent in other plants. Leucoapigenidenin (apiforol) and leucoluteolinidin (luteoforol) may confer resistance to mould (X15796598).
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