The health potential of pigmented corn: nutritional benefits and bioactive compounds

Pigmented corn (Zea mays L.), grown in various shades such as blue, purple, and red, is rich in bioactive compounds that confer significant health benefits. These colorful varieties contain high levels of phenolic compounds, including anthocyanins and flavonoids, which exhibit potent antioxidant and anti-inflammatory properties. Studies highlight that anthocyanin-rich pigmented corn shows higher antioxidant activity compared to common yellow and white corn, making it a valuable food source for reducing oxidative stress and inflammation.

Notably, blue corn has demonstrated impressive health-promoting qualities, with studies showing its phenolic content and antioxidant capacity surpassing those of red corn. This advantage is attributed to the presence of compounds like cyanidin-3-O-glucoside, which contribute to improved cardiovascular health by inhibiting LDL oxidation and reducing endothelial dysfunction. Ferulic acid, found abundantly in pigmented corn, has been associated with anti-inflammatory, anticancer, and neuroprotective effects, further bolstering the nutraceutical potential of these corn varieties.

In addition to their antioxidant properties, pigmented corn varieties have shown promising anti-cancer activities, particularly through their action on various cancer cell lines, including liver, lung, and breast cancer cells. These findings suggest that pigmented corn could serve as a functional food with broad applications in health management and disease prevention, emphasizing the importance of its inclusion in dietary regimes and further research into its bioactive constituents.