Discovering the antioxidant properties and benefits of grains (sorghum) and other novel uses to enhance human health
Project Overview:
Focused on analyzing antioxidants and potential health benefits in various sorghum hybrids, this project aims to advance understanding of the health-promoting compounds in this versatile grain.
Research Scope:
- Initial chemical analysis to measure the antioxidant levels across several commercial sorghum hybrids.
- Further investigations into potential health benefits, including hypoglycemic and anti-inflammatory properties, with a view toward applications in persistent health challenges such as diabetes management.
Collaborative Team: Led by Dr. Bill Rooney, Dr. Luis Cisneros, and Dr. Marco Palma, combining expertise in agriculture through plant breeding and genetics, food science, and consumer insights.
Research Objectives:
- Analyze and document antioxidant compounds.
- Assess consumer awareness and willingness to pay for antioxidant-rich sorghum, fostering a complete supply chain from farmer to end-user.
- Have a successful interdisciplinary research case combining the power of agriculture and economics to solve health and well-being challenges.
This project highlights sorghum’s potential as a functional food, supporting interdisciplinary collaboration across agricultural and health sciences.
Contacts: Bill Rooney (william.rooney@ag.tamu.edu), Luis Cisneros (lcisnero@tamu.edu), Sandra Perez (sandra.perez@ag.tamu.edu), Marco Palma (mapalma@tamu.edu)