高粱食品:一种古老作物带来新的健康(英文)

Sorghum Foods: New Health Benefits from an Ancient Grain

高粱是一种古老的作物初次被驯化于非洲,并在公元前3000年左右推广到了世界各地。高粱是一种抗旱的谷类作物,生长在其它作物无法生存的半干旱气候条件下,在2002年世界高粱产量达到5450万公吨。美国高粱年产量可达1300～1500万公吨左右,其中30%～50%用于出口,在西方国家中用高粱喂养动物已非常普遍,大约世界高粱产量的40%被用于作为非洲和印度等国家人民的食物。在美国对于患有腹乳糜泻疾病无法适应面筋蛋白的人已经用白色食品级的杂交作物生产出运用于无小麦产品作为食用,不能食用小麦或其它谷类作物比如黑麦,大麦,他们提供了些刺激性小的面粉已成为用于制造无小麦食品的原料。当高粱缺乏面筋时,高粱粉便不能生产有黏性和弹性的生面团,因此蛋奶糊配方被用于制造高粱产品,包括面包威化饼干、面条和比萨饼皮,这些原来都是由面粉制成。研究表明,高粱系生产高质量食物,因此种植高粱将被用于改善提高食物质量,最近一些研究表明由于这种古老作物包括含有二十烷醇(policosanols)的多酚复合物和高粱蜡的高抗氧化水平,可能对健康有独特的益处,对于保护心血管的健康至关重要。尤其在把小麦作为主要食物的西方世界,对于给患有腹乳糜泻疾病的人们提供了健康稳定的主食是一个挑战。因此高粱这种古老的作物作为21世纪?

Sorghum is an ancient grain first domesticated in Africa and spread to other parts of the world around 3000 B.C.Sorghum is a drought-resistant cereal grain, often growing in semi-arid conditions where other cereal grains cannot. Worldsorghum production was 54.5 million metric tons (mmt) in 2002. Annually the U.S. produces 13～15mmt, of which 30%～50%is exported. While sorghum has traditionally been used primarily as animal feed in western countries, nearly 40% of the worldsorghum production is used for human food in Africa, India, etc. In the U.S., white food-grade hybrids are being used for theproduction of wheat-free foods for persons with celiac disease, who cannot consume wheat or related cereal grains such as ryeand barley due to intolerance to gluten proteins. They provide relatively bland, white flour that can be used to produce numerouswheat-free food products. As sorghum lacks gluten, sorghum flour cannot produce visco-elastic dough, thus, a batter-typeformulation is used to produce sorghum products including bread, waffles, noodles, and pizza crust, which are typically madefrom wheat. Research has shown that sorghum lines produce higher quality foods, thus sorghum may be bred for improvedproduct quality. Recent research also shows that this ancient grain may have unique health benefits, due to high anti-oxidantlevels related to their polyphenolic compound and sorghum wax, containing policosanols, which may be important in cardiachealth. A challenge for people with celiac disease is supplying steady healthy staple foods, especially in the western worldwhere wheat products are a major staple food. Therefore, the ancient grain sorghum has drawn new interest and has promise asan important cereal grain in the 21st century due to: (a) potential staple foods for people with celiac disease; (b) high anti-oxidants and wax levels for nutritional and health claims; and (c) the drought resistant nature of sorghum and good productionwith limited water due to the anticipated exponential growth of the human population in the 2030's.