Phenolic Compounds in Maize Grains and Its Nixtamalized Products [chapter]

Yolanda Salinas-Moreno, Carolina García-Salinas, José L. Ramírez-Díaz, Ivone Alemán-de la Torre
2017 Phenolic Compounds - Natural Sources, Importance and Applications  
Among the cereals most consumed by humans, maize grain is in the third position, surpassed only by rice and wheat. In several countries, maize grain is the main source of carbohydrates and proteins. Maize grain is ranked as one of the cereals with the highest content of phenolic compounds. The importance for human health of the consumption of phenolic compounds is due to their proved antioxidant activity. Diets with high amount of antioxidants have been associated with a reduced probability of
more » ... ufering degenerative chronic diseases. In maize grain, the phenolic acids predominate, among which the main is ferulic acid, followed by p-coumaric acid, which are highly abundant in their bound forms. However, other phenolics such as anthocyanins, lavonols, and lavanols have been identiied in colored maize grains. Additionally, the processing of maize grain into diferent products for human consumption incorporates changes both in quantity and quality of some phenolic compounds. In the present chapter, we present the most recent information available regarding phenolic compounds in maize grain and their nixtamalized products.
doi:10.5772/66893 fatcat:orp6tvrzujh5xljkdl55cnfcua