Exploring the hidden health benefits of sugar corn

Different types of corn are cultivated depending on their intended use. There are three common types. The first is sugar corn, which we most often buy on the cob and can also find in cans. The second type is fodder corn, which is intended for animal feed. The last, but no less important, is grain corn, from which flour and groats are produced. Each of these varieties has its specific use, showcasing how versatile this plant is.

Sugar corn stands out due to its high content of polyphenols, giving it strong antioxidant properties. Moreover, thermal processing, pasteurization, and fermentation increase the antioxidant activity of corn. The colour of corn kernels depends on the amount of flavonoids present in them. Anthocyanins, for example, are coloured corn blue, purple, and red. Therefore, contrary to the opinion of many, colourful corn is a hundred percent natural product and the blue variety was already known to the Aztecs and Mayans.

Sugar corn is rich in carotenoids, precursors of vitamin A. Carotenoids protect the body against oxidative stress, which accelerates the ageing process, and they also support eye health. Additionally, sugar corn supports the circulatory system, reduces the risk of cardiovascular diseases, and lowers blood pressure and the concentration of "bad" cholesterol in the blood.

Sugar corn is a source of fibre, magnesium, and vitamin E, which can help regulate insulin levels. Moreover, studies show that consuming approximately 11 grams of resistant starch from corn daily positively affects glucose-insulin metabolism. It is worth noting the impact of corn on the colon. Resistant starch, which corn is a source of, improves bowel function, reduces diarrhea symptoms, and acts as a prebiotic.