A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages

• Autores principales: Shan Hong (Autor), Philipus Pangloli (Autor), Ramasamy Perumal (Autor), Sarah Cox (Autor), Leela E. Noronha (Autor), Vermont P Dia (Autor), Dmitriy Smolensky (Autor)
• Formato: Libro
• Publicado: MDPI AG, 2020-12-01T00:00:00Z.
• Materias: article
• Acceso en línea: Connect to this object online.

Sorghum is an important cereal with diverse phenolic compounds that have potential health promoting benefits. The current study comparatively characterized the phenolic contents of two novel black-seeded sorghum lines (SC84 and PI570481) using different extraction systems (water, ethanol and their a...