New research shows that the traditional cooking of sweet corn provides, in addition to tasty meals, a range of potential health benefits. According to an article by Cornell University scientists published in Journal of Agriculture and Food Chemistry, the cooking process releases antioxidants that are associated with lowering the risks of cancer and heart disease. The researchers also found another beneficial compound in cooked corn -- ferulic acid. Ferulic acid, which reduces the potential risk of certain cancers, is mostly found in grains while fruits and vegetables contain only small amounts of that compound.
The research reinforces other research that cooking fruits and vegetables can add health benefits besides protection from food-borne diseases.
Link:
http://www.news.cornell.edu/releases/Aug02/CornLiu.bpf.html
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