Sorghum (Sorghum bicolorL.) –A Plant Species for Mitigating the Effects of Climate Change and a Raw Material for Functional Food

Abstract

Sorghum ( Sorghum bicolor L. Moench) is a cereal crop from the grass family ( Poaceae ) used for human and animal nutrition, as well as industrial processing. It is highly tolerant to drought and water scarcity and is mainly cultivated in semi - arid and arid regions of Africa, Asia, Australia, and North and South America. As a C4 photosynthetic plant, sorghum is highly efficient in carbon assimilation and biomass accumulation at elevated temperatures, in contrast to C3 cereals such as wheat, barley, oats, and rye, which lack this effi ciency. Globally, sorghum is grown on over 40 million hectares, 80% of which are in developing countries, primarily in Africa and Asia, where sorghum grain is predominantly used for human con sump - tion. The genus Sorghum includes 31 species, 158 varieties, and 523 forms. The genotypes cultivated in the Balkans belong to the species S. bicolor , which encom - passes annual and perennial cultivated and wild forms. According to agronomic classification based on cultivation and use, S. bicolor is divided into agro nomic types: grain sorghum, broom sorghum, sweet sorghum, and Sudan grass. Sorghum grain is a staple food for approximately 500 million people in 30 countries across Africa and Asia. Despite this contribution to global food production, most of the sorghum grain worldwide and nearly all of it in Western countries is used as animal feed. Due to its favorable chemical composition, the whole plant is increasingly used in industrial processing, making sorghum relevant not only in tropical but also in temperate c limate regions. Sorghum has great potential as a source of both everyday and functional food that can serve as an alternative to traditional cereals such as wheat, rice, and maize. Despite its wide adaptability and favorable nutritional profile, the potent ial and role of sorghum in sustainable agriculture and human health have not been as thoroughly investigated as those of other cereals. Its high dietary fiber content (6%) aids digestion and may contribute to weight control and cardiovascular health. The g rain contains significant levels of protein (9 – 13%) and essential minerals such as phosphorus, magnesium, iron, and zinc, making it a vital nutritional resource for growth, maintenance, and metabolic functions.   Although sorghum contains a low lipid content (around 3%), it includes valuable fatty acids such as oleic and linoleic acid. It also provides B - complex vitamins (thiamine, riboflavin, and niacin) and vitamin E. Sorghum's unique phyto che mi - cals , including polyphenols, tannins, sterols, and phytic ac id , exhibit antioxidant properties linked to reduced risk of chronic diseases and additional health - pro mo - ting effects beyond basic nutrition. Polyphenols with antioxidant capacity help reduce oxidative stress in the human body and may have anticancer pro perties. Tannins act as a defense against pathogens, phytic acids reduce the risk of various chronic illnesses, and sterols contribute to lowering cholesterol levels. This review highlights the origin of sorghum, its role in global agriculture, growing con ditions, grain composition, and functional properties of specific grain components, as well as its potential in the development of new food products and applications in human nutrition.