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New research published in the October issue of the Journal of Agricultural and Food Chemistry has revealed significant health benefits in milled yellow corn products. The study, authored by Purdue University professor Mario Ferruzzi, demonstrates that milled yellow corn products are rich in antioxidants, especially carotenoids such as lutein. The research also found that the bioaccessibility level of carotenoids milled corn products is more than 50%. The bioaccessibility level indicates the amount of nutrients available for absorption by which is the amount of nutrients available for absorption by the body after digestion. Carotenoids are yellow and orange plant pigments known for their association in the prevention of chronic diseases including cancer, cardiovascular disease and macular degeneration. Vegetables such as carrots, spinach and tomatoes are frequently associated with high levels of carotenoids. However, findings of the study reveal that milled yellow corn products should be included in this category of antioxidant-rich foods. The process of milling corn products is found to enable key vitamins and nutrients to be more easily utilized unlike other food products. Milled corn is found in corn meal, grits, corn flour, corn flakes and breakfast cereals.
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