領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Whole grain has a wide range of phytochemicals exhibiting health benefits of lowering risk of chronic diseases.
As commonly consumed grain product, corn has unique profiles of nutrients and phytochemicals
when compared with other whole grains. Corn nutrients and phytochemicals include vitamins (A, B, E,
and K), minerals (Mg, P, and K), phenolic acids (ferulic acid, coumaric acid, and syringic acid), carotenoids
and flavonoids (anthocyanins), and dietary fiber. More and more scientific evidences have shown that
regular consumption of whole grain corn lowers the risk of developing chronic diseases such as cardiovascular
disease, type 2 diabetes, and obesity and improves digestive health. Further studies on bioactive
compounds of corn related to health are needed.
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