Table 4 Phenolic compounds present in finger millet and their functions
From: The nutritional use of millet grain for food and feed: a review
| Health compounds | Functions | References |
|---|---|---|
| Ferulic acid | Prevents tissue damage and stimulates the wound healing process | [63] |
| Phytic acid | Plays important role in lowering body cholesterol | [15, 63, 64] |
| Phenols, phytates, and tannins | Critical in curing aging and metabolic disorders. Inhibits the worsening of human well-being, cancer, and cardiovascular illnesses. Lowering of blood pressure and diabetes. Reduces tumours | [65, 66] |
| Dietary fibre |
Vital for hypoglycemic and hypolipidemic effect as well as cutting of serum cholesterol. Inhibits atherosclerosis and has an antitoxic effect and anti-cancerous effect Energy diluents to formulate low calorie diets |
[66, 67] [68] |
| Nutraceutical foods | Promotes better health by reducing the risk of chronic diseases such as obesity. Lowers blood pressure, cancer, and diabetes | [63] |
| Magnesium | Reduces the risk of heart attacks | [64] |
| Phosphorus | Vital for the growth of body tissue and energy metabolism | [64] |