02396naa a2200289 a 450000100080000000500110000800800410001902400550006010000280011524502230014326000090036650000180037552014510039365000100184465000100185465000140186465000110187865000100188965300260189970000220192570000240194770000220197170000200199370000220201370000130203577300580204821789552025-09-19       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10408398.2025.25562292DOI1 aSÃO JOSÉ, V. P. B. de  aPreclinical evidence on the impact of sorghum (Sorghum bicolor) genotypes, fractions, and processing methods on intestinal healthba review of an ancient grain rich in phenolic and dietary fiber.h[electronic resource]  c2025  aFirst online.  aSorghum (Sorghum bicolor) is an ancient grain and the fifth most produced cereal worldwide, and themost consumed cereal in the semi-arid regions of Africa and Asia, being a key grain for the diet ofabout 500 million people. it is rich in phenolic compounds (like flavonoids, 3-deoxyanthocyanidins,phenolic acids), resistant starch, and dietary fiber, which may beneficially influence intestinal health. thissystematic review analyzed 22 in vivo studies to assess the effects of sorghum processing on bioactivecompounds and their effects on intestinal health. evidence suggests that sorghum modulates microbiotacomposition, enhances epithelial barrier integrity, improves intestinal morphology, and alters short-chainfatty acid production. these benefits appear to be influenced by sorghum genotype, grain fraction, andprocessing method, like refinement, extrusion, and fermentation, which affect the bioavailability ofphenolics. Some studies indicated the effects of sorghum phenolics on anti-inflammatory and improvedtight junction protein expression. Additionally, we emphasized the lack of complete information inseveral studies by not specifying genotypes, varieties, processing, and profiles of bioactive compoundsof the sorghums used, hindering the understanding of the mechanisms involved in improving intestinalhealth. Overall, this review supports the potential of sorghum as functional food and ingredient forintestinal health promotion  aFibra  aGrão  aIntestino  aSaúde  aSorgo  aMicrobiota intestinal1 aPEREIRA, S. M. S.1 aPIERMATEI, A. L. M.1 aQUEIROZ, V. A. V.1 aSILVA, B. P. da1 aMARTINO, H. S. D.1 aTAKO, E.  tCritical Reviews in Food Science and Nutrition, 2025.