Athens, Ga. - A new University of Georgia study has found that select varieties of sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates. Researchers measured polyphenolic compounds, which naturally occur in plants to help fight against pests and disease, and found that the black and sumac varieties of sorghum have significant levels of antioxidants. Many fruits also contain these compounds, they said, though sorghum bran may prove to be the richest and cheapest source. “Since most human chronic disease states are associated with chronic inflammation and high oxidative stress, a food ingredient...