| CORN nutrition values, health BENEFITS AND SIDE EFFECTS zhion@zhion.com |
About Corn
Corn has been an important nutritional resource for thousands of years
because of its high protein and carbohydrate content. Corn can be
traced back to Mexican or central American cultures as early as 3400 B.
C., and has become a staple among Native American civilizations
throughout the Western Hemisphere. Today, corn has less starch and is
sweeter. The sweetness accounts for its popularity among Americans. Its
oil has good sensory qualities for use in salad preparation and cooking.
[1]
Varieties There are more than two hundred varieties of corn. All are
good sources of vitamin C, but only yellow kernels contain small amounts
of vitamin A in the form of beta carotene.
Selection Make sure the husks are green, tight and fresh looking. Pull
the husk open to make sure that the ear contains tightly packed rows of
plump kernels. The kernels should be smaller at the tip of each ear.
Large kernels at the tip is a sign of overmaturity. If you pinch a kernel,
milky juice should spurt out. Corn should be stored in a cool area.
Warmth causes the sugar content of corn to be converted into starch.
This process will cause the ears to become less sweet.
Storage If the corn is not cooked shortly after it is purchased, then it
should be stored in refrigerator. Refrigeration helps the corn retain its
sugar and vitamin C content. If you buy unhusked corn, keep it in its
husk until you are ready to cook it. This will help the corn retain its
moisture content. To fully enjoy the great taste of sweet corn, cook it as
soon as possible. The sooner the better is a good "rule of thumb."
What does one serving of corn contain?
The serving size of 1 medium ear is 90 g. It contains 130 calories, 2 g of
total fat, 0 mg of cholesterol, 25 mg of sodium, 29 g of total
carbohydrate, 4 g of dietary fiber, 9 g of sugars and 5 g of protein. Corn
is also a source of anti-oxidants, iron, vitamins A and C.
De Mejia EG and Prisecaru VI from University of Illinois at Urbana-
Champaign have pointed out that corn contains important chemicals
called lectins. This unique group of proteins and glycoproteins attribute
various health benefits of corns. Several lectins have been found to
possess anticancer properties in vitro, in vivo, and in human case
studies; they are used as therapeutic agents, preferentially binding to
cancer cell membranes or their receptors, causing cytotoxicity, apoptosis,
and inhibition of tumor growth. [9]
What are the health benefits of corns?
Epidemiological studies have shown that consumption of corn and other
grain products is associated with reduced risk of chronic diseases. The
health benefits of corn are attributed in part to their unique
phytochemical composition. [4] However, the phytochemical contents in
grains have been commonly underestimated in the literature, because
bound phytochemicals were not included. Liu RH and co-workers from
Cornell University investigated the complete phytochemical profiles in
free, soluble conjugated, and insoluble bound forms, as well as their
antioxidant activities in a few uncooked whole grains. They found that
corn had the highest total phenolic content (15.55 micromol of gallic acid
equiv/g of grain) of the grains tested, followed by wheat (7.99 micromol),
oats (6.53 micromol), and rice (5.56 micromol). [4]
The major portion of phenolics in grains existed in the bound form (85%
in corn, 75% in oats and wheat, and 62% in rice). Ferulic acid was the
major phenolic compound in grains tested, with free, soluble-conjugated,
and bound ferulic acids present in the ratio 0.1:1:100. Corn had the
highest total antioxidant activity (181.42 micromol of vitamin C equiv/g of
grain), followed by wheat (76.70 micromol), oats (74.67 micromol), and
rice (55.77 micromol). Bound phytochemicals were the major contributors
to the total antioxidant activity: 90% in wheat, 87% in corn, 71% in rice,
and 58% in oats. Bound phytochemicals could survive stomach and
intestinal digestion to reach the colon. This may partly explain the
mechanism of grain consumption in the prevention of colon cancer, other
digestive cancers, breast cancer, and prostate cancer. [4]
Why does processed sweet corn provide more
benefits than raw sweet corn?
Vitamin C in apples has been found to contribute <0.4% of total
antioxidant activity, indicating most of the activity comes from other
phytochemicals. This suggests that processed fruits and vegetables may
retain their antioxidant activity despite the loss of vitamin C. Again, Liu
RH and co-workers from Cornell University have shown that thermal
processing at 115 degrees C for 25 min significantly elevated the total
antioxidant activity of sweet corn by 44% and increased phytochemical
content such as ferulic acid by 550% and total phenolics by 54%,
although there was a loss of 25% vitamin C. Consequently, processed
sweet corn has increased antioxidant activity equivalent to 210 mg of
vitamin C/100 g of corn compared to the remaining 3.2 mg of vitamin C in
the sample that contributed only 1.5% of its total antioxidant activity. [5]
Recipes
Corn Chowder
Makes 6 servings.
Ingredients
2 pounds white potatoes, diced
1 bay leaf
3 tsp. margarine
3 med onions, chopped
4 celery ribs, chopped
2 tsp. cumin seeds
3 Tbsp. all-purpose flour
1/2 tsp. each dried sage, crushed, and white pepper
2 cups skim milk (1%)
1 1/3 cups cooked fresh or frozen whole kernel corn
In large saucepan, combine potatoes, bay leaf, and 4 cups of water;
bring to boil. Cook covered 15 minutes or until potatoes are tender.
Discard bay leaf. Drain potatoes reserving liquid. Set aside. In same
saucepan, melt margarine. Add next four ingredients; cook until onions
are tender. Stir in flour, sage, and white pepper. Stir in enough reserved
potato liquid to make a paste. Stir in remaining potato liquid and
potatoes. Heat. Stir in milk and corn; heat through. If desired, top with
snipped parsley and red pepper slices.
Nutritional analysis per serving: Calories 248, Total Fat 3g, Saturated Fat
0.5 g, Cholesterol 1g, sodium 106mg, Carbohydrates 50g, Fiber 6g,
Protein 9g. Protein 14 %, Carbohydrates 77 %, Fat 9 %.
Grilled Corn on Cob
Makes 4 servings.
Ingredients
4 ears fresh corn with silks and husks
1 fresh lime or lemon, cut into wedges
salt to taste (optional)
ground pepper or chili powder to taste
Leaving husks and silks on, soak corn for 30 minutes in enough water to
cover. Remove corn from water and pull the husks a little way down from
the top to drain any excess water. Arrange corn on grill over hot coals
and close lid of grill. Cook 25–30 minutes, turning frequently, until corn
is tender. If husks are too hot to handle, let them cool before removing
them from corn. Squeeze fresh lemon juice over corn. Sprinkle with salt,
pepper, or chili powder.
Nutritional analysis per serving: Calories 59, Total Fat 0.5g, Saturated
Fat 0.0 g, Cholesterol 0.0g, sodium 3mg, Carbohydrates 14g, Fiber 2g,
Protein 2g. Protein 11%, Carbohydrates 82%, Fat 6%.
Corn Salad
Makes 6 servings.
Ingredients
3 cups canned corn or thawed frozen corn
2 Tbsp. olive oil
1 cup minced red onion
2 tsp. chili powder
1 tsp. cumin
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1–1/2 cups tomatoes, seeded and diced
4 Tbsp. chopped fresh cilantro
3 Tbsp. cider vinegar
salt and pepper to taste
In a small sauté pan, warm olive oil over medium heat. Add onion and
sauté for a few minutes. Add chili powder and cumin and sauté for 1
minute longer. In a serving bowl, combine corn, bell peppers, tomatoes,
and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to
combine. Season to taste with salt and pepper, and toss again. This
recipe is best served at room temperature.
Nutritional analysis per serving: Calories 138, Total Fat 5g, Saturated Fat
0.7g, Cholesterol 0.0g, **Sodium 20mg, Carbohydrates 23g, Fiber 4g,
Protein 4g. Protein 10%, Carbohydrates 59%, Fat 31%.
**without added salt to taste
Quick and Easy Fresh Corn from the Microwave Oven
Pull down husks while leaving them attached at ends of corn. Remove
corn silk.
Rinse. Pull husks back up to cover corn tightly. Microwave the ear for 3
minutes on high power. Pierce a kernel with fork to determine doneness.
Re-secure husks and turn ear over if more cooking time is required.
Cooking multiple ears of corn at the same time will require a longer
cooking time. For husked corn, wrap ears in paper towel or microwave
wrap and microwave until done.
CORN OIL
By removing free fatty acids and phospholipids from the crude corn oil,
the refined corn oil has excellent frying quality and resistance to smoking
or discoloration. Because of its pleasant taste, U.S. manufacturers like to
incorporate corn oil in margarines, cooking or salad oil.
Prior to the civil war, the main sources for starch had been wheat and
potatoes. Corn refining began with the development of the process for
corn starch hydrolysis. By 1857, the corn-starch industry reached
significant proportions in the U.S. At that time, corn starch industry has
only one product-starch. Today, products derived from corn starch
include corn syrup, anhydrous sugar, maltodextrin, dextrose, glucose
and starch. [8]
HEALTH BENEFITS OF CORN OIL
Dupont J and co-workers from Food and Nutrition Science Consulting, CO
claimed that refined corn oil is composed of 99% triacylglycerols with
polyunsaturated fatty acid (PUFA) 59%, monounsaturated fatty acid
24%, and saturated fatty acid (SFA) 13%. The polyunsaturated fatty acid
is linoleic acid (C18: 2n-6) primarily, with a small amount of linolenic acid
(C18: 3n-3) giving a n-6/n-3 ratio of 83. Linoleic acid is essential for skin
and cell membrane integrity and icosanoids production. Icosanoids are
necessary for reproductive, cardiovascular, renal, and gastrointestinal
functions and resistance to disease. Corn oil is also a good source of of
ubiquinone, alpha- and gamma-tocopherols (vitamin E). Because the
consumption of corn oil can replace saturated fatty acids with
polyunsaturated fatty acids and corn oil contains a large amount of
polyunsaturated fatty acids, corn oil has benefits of cholesterol-lowering
effects, in general. [1]
Nalbone G and co-workers in France supplemented rats with a low-fat
diet (2.2% lard plus 2.2% corn oil), a corn oil diet (17%), a salmon oil diet
(12.5%) plus 4.5% corn oil, or a lard diet (15%) plus 2% corn oil for eight
weeks. All these diets contained 1% cholesterol. They found that the
salmon oil-diet lowered the blood cholesterol (-50%) and triglyceride
(-56%) while the corn oil lowered the triglycerides by 40%. [2]
Ostlund RE Jr and co-workers from The Washington University at St Louis
have concluded that phytosterols comprising less than 1% of commercial
corn oil could substantially reduce cholesterol absorption and this might
account for part of the cholesterol-lowering activity of corn oil from a
study of healthy subjects with a mean serum cholesterol level of 5.1
mmol/L. They found that the cholesterol absorption was 38% higher
after consumption of the sterol-free corn oil than after consumption of
commercial corn oil with an identical fatty acid content in a study of 10
healthy subjects. And, when corn oil phytosterols were added back to
sterol-free corn oil at a concentration of 150 mg/test meal, cholesterol
absorption was reduced by 12% after inclusion of 300 mg phytosterols.
[3]
CORN OIL SIDE EFFECTS
Animal studies have shown that supply of polyunsaturated fatty acid is
one of the requirements for cancer growth. Wu B and co-workers from
Saga Medical School, Japan found that long-term dietary corn oil
promotes azoxymethane-induced colon cancer development partly by
inhibiting the tumor suppressor gene p53-mediated mitochondria-
dependent apoptosis in a study of male Sprague-Dawley rats. [6]
However, the amount of polyunsaturated fatty acid required for cancer
growth is considered to be larger than that needed of the host. Thus,
excessive intake of corn oil is not recommended. [1] In addition, Chen F
and co-workers from University of Miami observed that a significant
positive relation was found between mortality rate and the consumption
of dietary corn and wheat flour in a study of esophageal cancer cases in
Shanxi Province, China. [7]
THIS ARTICLE IS FOR YOUR REFERENCE ONLY. FOR DETAILED INFORMATION OR
IF YOU HAVE ANY QUESTION, PLEASE CONSULT WITH YOUR DOCTOR. DO NOT
COPY OR TRANSFER THIS ARTICLE TO OTHER WEBSITES OR OTHER TYPES OF
PUBLICATIONS. ALL RIGHTS RESERVED 2008 ZHION.
REFERENCE [1] Food uses and health effects of corn oil. J Am Coll Nutr. 1990 Oct;9
(5):438-70. [2] Effects of fish oil, corn oil and lard diets on lipid peroxidation
status and glutathione peroxidase activities in rat heart. Lipids. 1989 Mar;24(3):
179-86. [3] Phytosterols that are naturally present in commercial corn oil
significantly reduce cholesterol absorption in humans. Am J Clin Nutr. 2002 Jun;75
(6):1000-4. [4] Adom KK Liu RH Antioxidant activity of grains. J Agric Food Chem.
2002 Oct 9;50(21):6182-7. [5] Dewanto V et al, Processed sweet corn has higher
antioxidant activity. J Agric Food Chem. 2002 Aug 14;50(17):4959-64. [6] Dietary
corn oil promotes colon cancer by inhibiting mitochondria-dependent apoptosis in
azoxymethane-treated rats. Exp Biol Med (Maywood). 2004 Nov;229(10):1017-25.
[7] Corn and wheat-flour consumption and mortality from esophageal cancer in
Shanxi, China. Int J Cancer. 1993 Apr 1;53(6):902-6. [8] Corn Oil, Corn Refiners
Association, Online Publication, November 22, 2005. [9] Lectins as bioactive plant
proteins: a potential in cancer treatment. Crit Rev Food Sci Nutr. 2005;45(6):425-
45.
Corn has been an important nutritional resource for thousands of years
because of its high protein and carbohydrate content. Corn can be
traced back to Mexican or central American cultures as early as 3400 B.
C., and has become a staple among Native American civilizations
throughout the Western Hemisphere. Today, corn has less starch and is
sweeter. The sweetness accounts for its popularity among Americans. Its
oil has good sensory qualities for use in salad preparation and cooking.
[1]
Varieties There are more than two hundred varieties of corn. All are
good sources of vitamin C, but only yellow kernels contain small amounts
of vitamin A in the form of beta carotene.
Selection Make sure the husks are green, tight and fresh looking. Pull
the husk open to make sure that the ear contains tightly packed rows of
plump kernels. The kernels should be smaller at the tip of each ear.
Large kernels at the tip is a sign of overmaturity. If you pinch a kernel,
milky juice should spurt out. Corn should be stored in a cool area.
Warmth causes the sugar content of corn to be converted into starch.
This process will cause the ears to become less sweet.
Storage If the corn is not cooked shortly after it is purchased, then it
should be stored in refrigerator. Refrigeration helps the corn retain its
sugar and vitamin C content. If you buy unhusked corn, keep it in its
husk until you are ready to cook it. This will help the corn retain its
moisture content. To fully enjoy the great taste of sweet corn, cook it as
soon as possible. The sooner the better is a good "rule of thumb."
What does one serving of corn contain?
The serving size of 1 medium ear is 90 g. It contains 130 calories, 2 g of
total fat, 0 mg of cholesterol, 25 mg of sodium, 29 g of total
carbohydrate, 4 g of dietary fiber, 9 g of sugars and 5 g of protein. Corn
is also a source of anti-oxidants, iron, vitamins A and C.
De Mejia EG and Prisecaru VI from University of Illinois at Urbana-
Champaign have pointed out that corn contains important chemicals
called lectins. This unique group of proteins and glycoproteins attribute
various health benefits of corns. Several lectins have been found to
possess anticancer properties in vitro, in vivo, and in human case
studies; they are used as therapeutic agents, preferentially binding to
cancer cell membranes or their receptors, causing cytotoxicity, apoptosis,
and inhibition of tumor growth. [9]
What are the health benefits of corns?
Epidemiological studies have shown that consumption of corn and other
grain products is associated with reduced risk of chronic diseases. The
health benefits of corn are attributed in part to their unique
phytochemical composition. [4] However, the phytochemical contents in
grains have been commonly underestimated in the literature, because
bound phytochemicals were not included. Liu RH and co-workers from
Cornell University investigated the complete phytochemical profiles in
free, soluble conjugated, and insoluble bound forms, as well as their
antioxidant activities in a few uncooked whole grains. They found that
corn had the highest total phenolic content (15.55 micromol of gallic acid
equiv/g of grain) of the grains tested, followed by wheat (7.99 micromol),
oats (6.53 micromol), and rice (5.56 micromol). [4]
The major portion of phenolics in grains existed in the bound form (85%
in corn, 75% in oats and wheat, and 62% in rice). Ferulic acid was the
major phenolic compound in grains tested, with free, soluble-conjugated,
and bound ferulic acids present in the ratio 0.1:1:100. Corn had the
highest total antioxidant activity (181.42 micromol of vitamin C equiv/g of
grain), followed by wheat (76.70 micromol), oats (74.67 micromol), and
rice (55.77 micromol). Bound phytochemicals were the major contributors
to the total antioxidant activity: 90% in wheat, 87% in corn, 71% in rice,
and 58% in oats. Bound phytochemicals could survive stomach and
intestinal digestion to reach the colon. This may partly explain the
mechanism of grain consumption in the prevention of colon cancer, other
digestive cancers, breast cancer, and prostate cancer. [4]
Why does processed sweet corn provide more
benefits than raw sweet corn?
Vitamin C in apples has been found to contribute <0.4% of total
antioxidant activity, indicating most of the activity comes from other
phytochemicals. This suggests that processed fruits and vegetables may
retain their antioxidant activity despite the loss of vitamin C. Again, Liu
RH and co-workers from Cornell University have shown that thermal
processing at 115 degrees C for 25 min significantly elevated the total
antioxidant activity of sweet corn by 44% and increased phytochemical
content such as ferulic acid by 550% and total phenolics by 54%,
although there was a loss of 25% vitamin C. Consequently, processed
sweet corn has increased antioxidant activity equivalent to 210 mg of
vitamin C/100 g of corn compared to the remaining 3.2 mg of vitamin C in
the sample that contributed only 1.5% of its total antioxidant activity. [5]
Recipes
Corn Chowder
Makes 6 servings.
Ingredients
2 pounds white potatoes, diced
1 bay leaf
3 tsp. margarine
3 med onions, chopped
4 celery ribs, chopped
2 tsp. cumin seeds
3 Tbsp. all-purpose flour
1/2 tsp. each dried sage, crushed, and white pepper
2 cups skim milk (1%)
1 1/3 cups cooked fresh or frozen whole kernel corn
In large saucepan, combine potatoes, bay leaf, and 4 cups of water;
bring to boil. Cook covered 15 minutes or until potatoes are tender.
Discard bay leaf. Drain potatoes reserving liquid. Set aside. In same
saucepan, melt margarine. Add next four ingredients; cook until onions
are tender. Stir in flour, sage, and white pepper. Stir in enough reserved
potato liquid to make a paste. Stir in remaining potato liquid and
potatoes. Heat. Stir in milk and corn; heat through. If desired, top with
snipped parsley and red pepper slices.
Nutritional analysis per serving: Calories 248, Total Fat 3g, Saturated Fat
0.5 g, Cholesterol 1g, sodium 106mg, Carbohydrates 50g, Fiber 6g,
Protein 9g. Protein 14 %, Carbohydrates 77 %, Fat 9 %.
Grilled Corn on Cob
Makes 4 servings.
Ingredients
4 ears fresh corn with silks and husks
1 fresh lime or lemon, cut into wedges
salt to taste (optional)
ground pepper or chili powder to taste
Leaving husks and silks on, soak corn for 30 minutes in enough water to
cover. Remove corn from water and pull the husks a little way down from
the top to drain any excess water. Arrange corn on grill over hot coals
and close lid of grill. Cook 25–30 minutes, turning frequently, until corn
is tender. If husks are too hot to handle, let them cool before removing
them from corn. Squeeze fresh lemon juice over corn. Sprinkle with salt,
pepper, or chili powder.
Nutritional analysis per serving: Calories 59, Total Fat 0.5g, Saturated
Fat 0.0 g, Cholesterol 0.0g, sodium 3mg, Carbohydrates 14g, Fiber 2g,
Protein 2g. Protein 11%, Carbohydrates 82%, Fat 6%.
Corn Salad
Makes 6 servings.
Ingredients
3 cups canned corn or thawed frozen corn
2 Tbsp. olive oil
1 cup minced red onion
2 tsp. chili powder
1 tsp. cumin
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1–1/2 cups tomatoes, seeded and diced
4 Tbsp. chopped fresh cilantro
3 Tbsp. cider vinegar
salt and pepper to taste
In a small sauté pan, warm olive oil over medium heat. Add onion and
sauté for a few minutes. Add chili powder and cumin and sauté for 1
minute longer. In a serving bowl, combine corn, bell peppers, tomatoes,
and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to
combine. Season to taste with salt and pepper, and toss again. This
recipe is best served at room temperature.
Nutritional analysis per serving: Calories 138, Total Fat 5g, Saturated Fat
0.7g, Cholesterol 0.0g, **Sodium 20mg, Carbohydrates 23g, Fiber 4g,
Protein 4g. Protein 10%, Carbohydrates 59%, Fat 31%.
**without added salt to taste
Quick and Easy Fresh Corn from the Microwave Oven
Pull down husks while leaving them attached at ends of corn. Remove
corn silk.
Rinse. Pull husks back up to cover corn tightly. Microwave the ear for 3
minutes on high power. Pierce a kernel with fork to determine doneness.
Re-secure husks and turn ear over if more cooking time is required.
Cooking multiple ears of corn at the same time will require a longer
cooking time. For husked corn, wrap ears in paper towel or microwave
wrap and microwave until done.
CORN OIL
By removing free fatty acids and phospholipids from the crude corn oil,
the refined corn oil has excellent frying quality and resistance to smoking
or discoloration. Because of its pleasant taste, U.S. manufacturers like to
incorporate corn oil in margarines, cooking or salad oil.
Prior to the civil war, the main sources for starch had been wheat and
potatoes. Corn refining began with the development of the process for
corn starch hydrolysis. By 1857, the corn-starch industry reached
significant proportions in the U.S. At that time, corn starch industry has
only one product-starch. Today, products derived from corn starch
include corn syrup, anhydrous sugar, maltodextrin, dextrose, glucose
and starch. [8]
HEALTH BENEFITS OF CORN OIL
Dupont J and co-workers from Food and Nutrition Science Consulting, CO
claimed that refined corn oil is composed of 99% triacylglycerols with
polyunsaturated fatty acid (PUFA) 59%, monounsaturated fatty acid
24%, and saturated fatty acid (SFA) 13%. The polyunsaturated fatty acid
is linoleic acid (C18: 2n-6) primarily, with a small amount of linolenic acid
(C18: 3n-3) giving a n-6/n-3 ratio of 83. Linoleic acid is essential for skin
and cell membrane integrity and icosanoids production. Icosanoids are
necessary for reproductive, cardiovascular, renal, and gastrointestinal
functions and resistance to disease. Corn oil is also a good source of of
ubiquinone, alpha- and gamma-tocopherols (vitamin E). Because the
consumption of corn oil can replace saturated fatty acids with
polyunsaturated fatty acids and corn oil contains a large amount of
polyunsaturated fatty acids, corn oil has benefits of cholesterol-lowering
effects, in general. [1]
Nalbone G and co-workers in France supplemented rats with a low-fat
diet (2.2% lard plus 2.2% corn oil), a corn oil diet (17%), a salmon oil diet
(12.5%) plus 4.5% corn oil, or a lard diet (15%) plus 2% corn oil for eight
weeks. All these diets contained 1% cholesterol. They found that the
salmon oil-diet lowered the blood cholesterol (-50%) and triglyceride
(-56%) while the corn oil lowered the triglycerides by 40%. [2]
Ostlund RE Jr and co-workers from The Washington University at St Louis
have concluded that phytosterols comprising less than 1% of commercial
corn oil could substantially reduce cholesterol absorption and this might
account for part of the cholesterol-lowering activity of corn oil from a
study of healthy subjects with a mean serum cholesterol level of 5.1
mmol/L. They found that the cholesterol absorption was 38% higher
after consumption of the sterol-free corn oil than after consumption of
commercial corn oil with an identical fatty acid content in a study of 10
healthy subjects. And, when corn oil phytosterols were added back to
sterol-free corn oil at a concentration of 150 mg/test meal, cholesterol
absorption was reduced by 12% after inclusion of 300 mg phytosterols.
[3]
CORN OIL SIDE EFFECTS
Animal studies have shown that supply of polyunsaturated fatty acid is
one of the requirements for cancer growth. Wu B and co-workers from
Saga Medical School, Japan found that long-term dietary corn oil
promotes azoxymethane-induced colon cancer development partly by
inhibiting the tumor suppressor gene p53-mediated mitochondria-
dependent apoptosis in a study of male Sprague-Dawley rats. [6]
However, the amount of polyunsaturated fatty acid required for cancer
growth is considered to be larger than that needed of the host. Thus,
excessive intake of corn oil is not recommended. [1] In addition, Chen F
and co-workers from University of Miami observed that a significant
positive relation was found between mortality rate and the consumption
of dietary corn and wheat flour in a study of esophageal cancer cases in
Shanxi Province, China. [7]
THIS ARTICLE IS FOR YOUR REFERENCE ONLY. FOR DETAILED INFORMATION OR
IF YOU HAVE ANY QUESTION, PLEASE CONSULT WITH YOUR DOCTOR. DO NOT
COPY OR TRANSFER THIS ARTICLE TO OTHER WEBSITES OR OTHER TYPES OF
PUBLICATIONS. ALL RIGHTS RESERVED 2008 ZHION.
REFERENCE [1] Food uses and health effects of corn oil. J Am Coll Nutr. 1990 Oct;9
(5):438-70. [2] Effects of fish oil, corn oil and lard diets on lipid peroxidation
status and glutathione peroxidase activities in rat heart. Lipids. 1989 Mar;24(3):
179-86. [3] Phytosterols that are naturally present in commercial corn oil
significantly reduce cholesterol absorption in humans. Am J Clin Nutr. 2002 Jun;75
(6):1000-4. [4] Adom KK Liu RH Antioxidant activity of grains. J Agric Food Chem.
2002 Oct 9;50(21):6182-7. [5] Dewanto V et al, Processed sweet corn has higher
antioxidant activity. J Agric Food Chem. 2002 Aug 14;50(17):4959-64. [6] Dietary
corn oil promotes colon cancer by inhibiting mitochondria-dependent apoptosis in
azoxymethane-treated rats. Exp Biol Med (Maywood). 2004 Nov;229(10):1017-25.
[7] Corn and wheat-flour consumption and mortality from esophageal cancer in
Shanxi, China. Int J Cancer. 1993 Apr 1;53(6):902-6. [8] Corn Oil, Corn Refiners
Association, Online Publication, November 22, 2005. [9] Lectins as bioactive plant
proteins: a potential in cancer treatment. Crit Rev Food Sci Nutr. 2005;45(6):425-
45.
| Although corn is higher in protein content than any other vegetable, it lacks the essential amino acids lysine and tryptophan. To create a complete protein, with all of the essential amino acids, corn can be combined with legumes (beans, lentils, or split peas). Legumes contain high levels of lysine and tryptophan. By combining the two, (a grain and a legume) you create a complete non-animal source of protein. |
 |  |  |  |
Popular
Supplements
Acetyl-L Carnitine
Acidophilus
Almond
Bladderwrack
Bilberry
Chromium
CLA
Cod Liver Oil
Coenzyme Q
Colostrum
Dandelion
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eve. Primrose Oil
Fish Oil
Flaxseed
Garlic
Ginger
Ginseng
Ginkgo Biloba
Glucosamine
Gotu Kola
Guar Gum
Hyaluronic acid
Lecithin
Lycopene
Milk Thistle
Nattokinase
Passion Flower
Probiotics
Policosanol /
Polycosanol
Pycnogenol
Reishi / Lingzhi
Resveratrol
Rhodiola
Royal Jelly
Stevia
Whey
Xylitol
More Supplements
Supplements
Acetyl-L Carnitine
Acidophilus
Almond
Bladderwrack
Bilberry
Chromium
CLA
Cod Liver Oil
Coenzyme Q
Colostrum
Dandelion
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eve. Primrose Oil
Fish Oil
Flaxseed
Garlic
Ginger
Ginseng
Ginkgo Biloba
Glucosamine
Gotu Kola
Guar Gum
Hyaluronic acid
Lecithin
Lycopene
Milk Thistle
Nattokinase
Passion Flower
Probiotics
Policosanol /
Polycosanol
Pycnogenol
Reishi / Lingzhi
Resveratrol
Rhodiola
Royal Jelly
Stevia
Whey
Xylitol
More Supplements