Saturday, September 11, 2010

Health Benefits of Sweet Corn

Published by the American Chemical Society, the Cornell researchers say that cooking sweet corn significantly boosts the grain's health-giving antioxidant activity.

Cooking corn longer has higher antioxidant power
The researchers purchased sweet corn and cooked the kernels in batches at 115 degrees Celsius (239 degrees Fahrenheit) for 10, 25 and 50 minutes. Liu says that the cooking increased the antioxidants in sweet corn by 22, 44 and 53 percent, respectively.

Fight Heart Disease,Cancer,Cataract n Alzheimer with Sweet Corn

The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation, increasing the risk of cancer and heart disease. Free radicals also have been linked to such aging-related diseases as cataracts and Alzheimer's.

In addition to its antioxidant benefits, cooked sweet corn unleashes a phenolic compound called ferulic acid, which provides health benefits, such as battling cancer. "It's not a free acid," said Liu. "It's bound to the cell wall and in the corn's insoluble fibers. We found that ferulic acid was substantially increased after the sweet corn was cooked at high temperatures and by cooking it at the same temperature over a longer time."

8 comments:

Hari Chandana P said...

Wonderful post.. thank you !!

Suji said...

Informative post...Satya thnx a lot dear

Unknown said...

Informative post satya!!

Satrupa said...

Very Informative Satya..... thanks a lot.

Cheers n Happy Cooking,
Satrupa

http://satrupa-foodforthought.blogspot.com

chaitrali pathak said...

thanks for sharing.....very informative

Nammaruchi.blogspt.com said...

Nice info thanx for sharing...

Unknown said...

kudos for ur patience is taking the points out! Alzheimer is something that is striking me for more research :)

Paty M said...

Satya i'm loving your blog post after post and it's only my 1st day here :p

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