Processing corn boosts antioxidants | Science News

Support Science Journalism

Science News is a nonprofit.

Support us by subscribing now.


Processing corn boosts antioxidants

10:31am, August 28, 2002

If you're trying to eat healthy, you might be better off reaching for a can of corn instead of a fresh ear. Cooking sweet corn increases its disease-fighting antioxidant activity, despite decreasing its vitamin C content, a new study reports. Canned corn, tortillas, and some baked goods are among many foods that contain heat-processed corn.

"People think that cooked fruits or vegetables are low in nutritional value. That's not true," says Rui Hai Liu of Cornell University, a coauthor of the study, which appears in the Aug. 14 Journal of Agricultural and Food Chemistry.

Liu and his colleagues stripped kernels from fresh ears of sweet corn, put them in containers, and heated them to 115C for 10, 25, or 50 minutes and to boiling (100C) or 121C for 25 minutes. Canned corn is typically heated to 115C for 25 minutes. The scientists found that both the hotter the temperature and the longer the heating times, the more the corn neutralized free radicals–molecules

This article is only available to Science News subscribers. Already a subscriber? Log in now.
Or subscribe today for full access.

Get Science News headlines by e-mail.

More from Science News

From the Nature Index Paid Content