Maize is one of the cereal grain we know, it is an energy giving food (carbohydrate) the botanical name for maize is (zea mays).
Maize can also be a raw material for popcorn and sweet corn are all refined corn product and are good for consumption and it can also be use in production of cabin biscuit and also corn, for maize has so many things or feeds that are being produced using maize, but we shall be looking at some of the benefits of maize to human health or system which help in maintaining our balance .
Fiber
Corn contains a fair amount of fiber.
One medium bag of popcorn from a cinema (112 g) contains approximately 16 grams of fiber.
This amount is 42% and 64% of the adequate daily intake for men and women, respectively. The fiber content of different corn types varies, but is generally around 9-15%.
The predominant types of fiber in corn are insoluble fibers, such as hemicellulose, cellulose, and lignin.
Corn is a decent source of protein.
Depending on the corn variety, the protein content ranges from 10-15% .
The most abundant proteins in corn are known as zeins, accounting for 44-79% of the total protein content.
Overall,
the protein quality of zeins is poor because they are lacking in some
essential amino acids, mainly lysine and tryptophan.
Aside
from their role in nutrition, zeins are quite unique and have been used
in the production of adhesives, inks, and coatings for pills, candy,
and nuts.
Popcorn is a special variety of corn that pops when exposed to heat.
This happens when water, trapped in its center, turns to steam, creating internal pressure, which makes the kernels explode.
A highly popular snack, popcorn is one of the most common whole-grain foods in the US.
In
fact, popcorn is one of the few common whole grains consumed as single
foods. More frequently, whole grains are consumed as food ingredients,
such as in breads and tortillas.
Whole-grain foods may have several health benefits, including reduced risk of heart disease and type 2 diabetes.
However, regular popcorn consumption has not been linked with improved heart health.
Even
though popcorn may be healthy on its own, it is often associated with
sugary soft drinks and is frequently loaded with added salt and
high-calorie cooking oils, factors that may have adverse effects on
health over time
Prevention of Diverticular Disease
Diverticular disease (diverticulosis) is a condition characterized with pouches in the walls of the colon.
They main symptoms are cramps, flatulence, and less often, bleeding and infection.
Despite
lack of evidence, avoiding popcorn and other high-fiber foods, such as
nuts and seeds, has been recommended as a preventive strategy against
diverticular disease.
However, one observational study, which followed 47,228 men for 18 years, does not support this recommendation.
In
fact, popcorn consumption was found to be protective. Men who ate the
most popcorn were 28% less likely to develop diverticular disease than
those with the lowest intake.
Further studies are needed to confirm these results.
Mycotoxins
Some cereal grains and legumes are susceptible to contamination by fungi.
Fungi produce various toxins, known as mycotoxins, that are considered to be a significant health concern.
The main classes of mycotoxins in corn are fumonisins, aflatoxins, and trichothecenes.
Fumonisins are particularly noteworthy.
They
are found in stored cereals worldwide, but adverse health effects have
mostly been linked with the consumption of corn and corn products,
especially among people who depend on corn as their main dietary staple.
High
consumption of contaminated corn is a suspected risk factor for cancer
and neural tube defects, common birth defects that may result in
disability or death.
One
observational study in South Africa indicates that regular consumption
of corn meal may increase the risk of cancer in the esophagus, the tube
that carries food from the mouth to the stomach.
Other mycotoxins in corn may also have adverse effects.
In April 2004 in Kenya, 125 people died from aflatoxin poisoning after eating home-grown corn that had been improperly stored.
Effective preventive strategies may include using fungicides and properly drying corn before storage.
In
most developed countries, food safety authorities monitor the levels of
mycotoxins in foods on the market, and all food production and storage
is strictly regulated.
Eye Health
Macular degeneration and cataracts are among the world's most common visual impairments and major causes of blindness.
Infections and old age are among the main causes of these diseases, but nutrition may also play a significant role.
Dietary
intake of antioxidants, most notably carotenoids, such as zeaxanthin
and lutein, may have considerable benefits for eye health.
Lutein
and zeaxanthin are the predominant carotenoids in corn, accounting for
approximately 70% of the total carotenoid content. However, their levels
are generally low in white corn.
Commonly
known as macular pigments, lutein and zeaxanthin are found in the human
retina, the light-sensitive inner surface of the eye, where they
protect against oxidative damage caused by blue light.
High levels of these carotenoids in the blood are strongly linked with reduced risk of both macular degeneration and cataracts.
Observational studies have also shown that high dietary intake of lutein and zeaxanthin may be protective, but not all studies support this.
Corn contains a number of bioactive plant compounds, some of which may have beneficial health effects.
In fact, corn contains higher amounts of antioxidants than many other common cereal grains.
- Ferulic acid: One of the main polyphenol antioxidants in corn, which contains higher amounts of it than other cereals, such as wheat, oats, and rice.
- Anthocyanins: A family of antioxidant pigments responsible for the color of blue, purple, and red corn.
- Zeaxanthin: Named after corn (Zea mays), zeaxanthin is one of the most common carotenoids found in plants. In humans, it has been linked with improved eye health.
- Lutein: One of the main carotenoids in corn. Like zeaxanthin, it is found in the human eye (retina) where it serves as an antioxidant, protecting the eye from oxidative damage produced by blue light.
- Phytic acid: An antioxidant that may impair the absorption of dietary minerals, such as zinc and iron.
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