Millet grain as a candidate antioxidant food resource: a review

ABSTRACT

Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant activity. The intake of antioxidants through the diet is essential for improving human health. This review aimed to evaluate the antioxidant compounds in millet, as well as the factors that influence antioxidant activity. The Millet contained several natural occurring phenolic compounds which include phenolic acids, flavonoids and tannins, in addition to xylo-oligosaccharides (XOs), insoluble fibers and peptides. Certain lipophilic antioxidants, including vitamin E and carotenoids, were extensively distributed among varieties. Furthermore, the bioactivity of the antioxidants can be affected by food processing. Germination and fermentation could enhance the antioxidant properties, due to increased antioxidants content (phenolic compounds). In summary, it is possible to use millet as a nutraceutical and antioxidant food resource to reduce disease risks and maintain health.

KEYWORDS:

• Millet
• Antioxidant activity
• Phenolics
• Processing

Acknowledgments

This research was supported by the National Natural Science Foundation of China (No. 31801605); Projects of Beijing Technology and Business University Youth Fund (No. QNJJ2017-06); Projects of Beijing Municipal Science and Technology Project (Grant No. D17110500190000); National Agricultural Products Quality and Safety Risk Assessment of Major Projects (GJFP201801501); National Agricultural Products Quality and Safety Risk Assessment of Major Projects (GJFP201801504); The Agricultural Science and Technology Innovation Program (Y2018PT34).

Additional information

Funding

This work was supported by the Projects of Beijing Municipal Science and Technology Project [D17110500190000]; National Agricultural Products Quality and Safety Risk Assessment of Major Projects [GJFP201801501,GJFP201801504]; Projects of Beijing Technology and Business University Youth Fund [QNJJ2017-06]; National Natural Science Foundation of China [31801605]; The Agricultural Science and Technology Innovation Program [Y2018PT34];