Tag: Dhurrin

The immature shoots of the sorghum plant are notably poisonous due to the presence of hydrogen cyanide, a compound that can cause severe respiratory failure and, in large quantities, death. This article investigates the serious and less-documented side effects of eating raw sorghum, from toxic compounds to antinutrients and digestive complications.

In some cultures, especially in West Africa, sorghum leaves are traditionally brewed into a vibrant, reddish-brown tea for their potential health benefits and flavor. While the mature sorghum plant is generally considered safe, the immature leaves and stalks contain a compound called dhurrin, which can release hydrogen cyanide, posing a significant health risk if not properly prepared.

While sorghum is a versatile grain and plant with culinary uses, it naturally produces a compound called dhurrin, which can release hydrogen cyanide, especially under stressful environmental conditions. This inherent toxicity is a significant concern primarily for livestock, but it's important to understand the risks for human consumption as well.

Sorghum plants naturally produce dhurrin, a cyanogenic glycoside that can release cyanide, with concentrations fluctuating dramatically based on environmental stress. While this poses risks, particularly to livestock consuming forage, the specific dangers concerning processed sorghum grain require clarification.

According to agricultural extensions, concentrations of hydrogen cyanide (HCN) in sorghum above 750 parts per million (ppm) on a dry matter basis are considered very dangerous for livestock. Understanding what is the toxic limit of HCN in sorghum is crucial for livestock producers to prevent fatal poisoning, a risk associated with feeding certain sorghum varieties.

Approximately 2,000 plant species naturally produce cyanogenic glycosides, chemical compounds that release hydrogen cyanide (HCN) when the plant tissue is damaged. Understanding what are the most common cyanogenic glycosides is essential for food safety and comprehending plants' natural defense mechanisms against herbivores.