High polyphenolic sorghum brans have much higher antioxidant and anti‐inflammatory activities than wheat, rice or oat brans

Whole grain products typically contain less than 1 mg per gram of total polyphenolics (gallic acid equivalents), and brans have about 1–6 mg/g. High polyphenolic varieties of sorghum bran were compared to rice bran, oat bran and wheat bran and low polyphenolic sorghum brans in total phenolic content, total antioxidative capacity, and anti‐inflammatory activity in the mouse ear edema model. At 62 mg/g, sumac sorghum bran had 3 times higher phenolic content and FRAP (antioxidant test) values than black sorghum bran, and 10–20 times more than rice, wheat, oat, or white sorghum brans. Next, the anti‐inflammatory activity of extracts of these brans were compared in the 12‐O‐tetradecanoylphorbol acetate (TPA)‐induced ear edema mouse model. The degree of inhibition of edema by the sumac and black sorghum varieties (20 μL of a 1:4 ethanolic extract) was similar to that observed using topical indomethacin solution (0.5 mg/20 μL of acetone). No anti‐inflammatory activity was observed with rice, wheat, oats or white sorghum brans at similar doses. High polyphenolic varieties of sorghum bran would fortify cereal products and nutraceutical products with substantially more anti‐inflammatory and antioxidant power than comparable products made from rice bran, wheat bran, oat bran or white sorghum bran. The topical anti‐inflammatory activity shown here also suggests potential in dermatological products.