A Review of Millet Grain Phenolics, their Health Promotion and Disease Risk Reduction

Abstract

Millet, an often-overlooked cereal grain, has recently garnered attention due to its rich store of health-promoting phenolic compounds. This comprehensive review delves into the myriad facets of millet phenolics, from their extraction and analysis to their implications for health and disease risk reduction. The varied methodologies for phenolic extraction, including solvent, enzymatic, and ultrasound-assisted techniques, have their own merits and limitations. Advanced analytical tools such as High Performance Liquid Chromatography and Mass Spectrometry have enabled the identification of specific phenolic compounds in different millet varieties. These phenolics have shown potential in promoting health through their antioxidant, anti-inflammatory, anti-diabetic, cardiovascular, anti-cancer, digestive, and neuroprotective effects. Mechanistic studies have illuminated their role in modulating signaling pathways, interacting with enzymes and receptors, and altering gene expression. Notably, the consumption of millet phenolics has been linked with reduced disease risks, supported by epidemiological studies and clinical trials. However, the phenolic content in millets can be influenced by various factors such as agricultural practices, post-harvest processing, and cooking methods. As we gaze into the future, there are challenges to address, especially concerning the bioavailability of millet phenolics. Efforts towards genetic modification and breeding to enhance phenolic content, along with their incorporation into functional foods and nutraceuticals, promise novel avenues for research and application. In summary, this review underscores the untapped potential of millet phenolics in promoting human health, urging further exploration and integration into the modern diet for holistic well-being.