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Sorghum (Cream/ Yellowish)
February 21, 2017
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February 21, 2017
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Red Sorghum


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Description

sorghum brans with a high phenolic content and high anti-oxidant properties inhibit protein glycation, whereas wheat, rice or oat bran, and low-phenolic sorghum bran did not. These results suggest that “certain varieties of  sorghum bran may affect critical biological processes that are important in diabetes and insulin resistance.”

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