01710naa a2200301 a 450000100080000000500110000800800410001902400350006010000180009524501650011326000090027852007780028765000210106565000230108665000230110965000120113265000110114465000200115565300230117570000230119870000210122170000220124270000190126470000170128370000200130070000300132077300580135020994092018-11-14       2018    bl uuuu     u00u1 u    #d7 a10.1016/j.jff.2017.03.0472DOI1 aMORAES, E. A.  aWhole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats.h[electronic resource]  c2018  aThe effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and whole sorghum flour decreased fasting glucose, improved glucose tolerance, insulin resistance and reduced insulin secretion. Sorghum showed a slight improvement in antioxidant status. Animals fed with sorghum flour fractions improved liver CAT, GRd and GPx activities and decreased plasma lipid peroxidation. Additionally, whole sorghum flour can be used as a strategy to ameliorate glucose/insulin homeostasis by increasing insulin sensitivity, leading to pancreatic islet function preservation in a prediabetic condition  aOxidative stress  aPhenolic compounds  aComposto Fenólico  aDiabete  aFarelo  aSorghum Bicolor  aExtresse oxidativo1 aMARINELI, R. da S.1 aLENQUISTE, S. A.1 aQUEIROZ, V. A. V.1 aCAMARGO, R. L.1 aBORCK, P. C.1 aCARNEIRO, E. M.1 aMARÓSTICA JÚNIOR, M. R.  tJournal of Functional Foodsgv. 45, p. 530-540, 2018.