Processing corn boosts antioxidants | Science News

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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.

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