Evidence supporting the use of: White Sorghum syrup
For the health condition: Dizziness

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Synopsis

Source of validity: Traditional
Rating (out of 5): 1

White Sorghum syrup, a sweetener made from the juice of the sorghum plant, has been used in various traditional medicine systems, particularly in parts of Asia and Africa. In Traditional Chinese Medicine (TCM), sorghum and its derivatives have been incorporated into some formulations as a food ingredient believed to "tonify" or boost energy, which may indirectly relate to symptoms like dizziness that can be associated with weakness or low energy. However, there is no strong, direct historical record specifically indicating the use of White Sorghum syrup as a primary treatment for dizziness. Furthermore, there is a lack of rigorous scientific studies investigating its efficacy for this purpose. The theoretical rationale in traditional contexts is generally based on the syrup's nutritional content—containing sugars, trace minerals, and antioxidants—which could help in cases where dizziness is caused by hypoglycemia (low blood sugar). Nevertheless, these uses are anecdotal and not standardized. Modern clinical guidelines or pharmacopoeias do not recognize White Sorghum syrup as an evidence-based remedy for dizziness. In summary, any use of White Sorghum syrup for dizziness is rooted in traditional or folkloric practices rather than scientific validation.

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