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Oxidative Medicine and Cellular Longevity
Volume 2017 (2017), Article ID 8219023, 8 pages
Research Article

Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolor L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis

1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, C.P. 83000 Hermosillo, SON, Mexico
2Centro de Investigación en Alimentación y Desarrollo A.C., C.P. 83304 Hermosillo, SON, Mexico
3Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.P. 76010 Santiago de Querétaro, QRO, Mexico

Correspondence should be addressed to Maribel Robles-Sánchez; xm.nosu.nacayaug@zehcnasr

Received 16 March 2017; Accepted 24 August 2017; Published 12 October 2017

Academic Editor: Manuela Curcio

Copyright © 2017 Norma Julieta Salazar-López et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid, p-coumaric acid, and ferulic acid found in sorghum contributed to the scavenging of DPPH and ABTS radicals in various proportions. Ferulic acid, which was present in bound form in the bran and wholegrain sorghum, significantly inhibited the AAPH radical-induced oxidation of the erythrocyte membranes by 78.0 and 4.3%, respectively. Combinations of two, three, or four hydroxycinnamic acids may interact in an antagonistic or synergistic manner, thereby altering each other’s bioactivities. The various interactions between the different sorghum bioactives can have a significant impact on their potential bioactivities. These results can be useful in the design of functional foods that aim to deliver bioactives to mitigate cellular aging or noncommunicable diseases.