Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review

Abstract

Different maize (Zea mays L.) varieties have been used for thousands of years as a healthy food source in Mesoamerica including pigmented maize. Maize ingestion could contribute to the reduction in the rate of non-communicable diseases and, in turn, to its function as an adjuvant in their management. These diseases are mainly associated with oxidative stress, which is characterized by a redox cell imbalance produced due to pro-oxidant molecules accumulation, inducing irreversible damages. Although the endogenous antioxidant defense system is effi cient, exogenous antioxidants are necessary to help to prevent this damage. Bioactive compounds, like anthocyanins, contained in dietary plants exert a major activity against oxidative stress. Could the maize anthocyanins play a curative, preventive or complementary role in the treatment of chronic diseases? Here, we describe the occurrence of anthocyanins from pigmented maize and their chemical structures. Furthermore, the biosynthesis, bioavailability, and stability are also summarized. Finally, many in vitro and in vivo studies of maize anthocyanins are discussed that demonstrated their nutraceutical potential, antioxidant capacity, and other biological effects. Given the importance of the biological properties of maize anthocyanins, it is necessary to understand the current knowledge and propose further research or clinical studies which allows us to better elucidate the biological mechanism of maize anthocyanins derivatives of several varieties and processes of cooking and combination with other ingredients to enhance their nutritional and health benefi ts.

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

“…The purple rice is highly valued, particularly among the health-conscious consumers as a functional compound for human health among everyday sources of carbohydrate [12]. In other staple food crops, anthocyanin has been reported in purple maize, a variety that is rarely consumed in comparison with other non-staple food crops such as Brassica, Solanaceous species, and some edible flowers [13][14][15][16]. Additionally, anthocyanin can be directly taken from the concentrate in capsules for convenience, but this can be quite expensive [17,18].…”

Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)

“…Anthocyanin exerted a major activity against oxidative stress (6). The impact of roasting temperature and duration on anthocyanin content in the roasted pigmented maize was shown in Table 1.…”

“…Anthocyanins and phenolics play functional properties against chronic diseases due to their antioxidant and anti-inflammatory activity (4,5). They offer protection against mutagenesis (6). Maize is commonly utilized for animal feed, cornmeal, grits, starch, flour, tortillas and snacks (5).…”

The Effect of Pollen on The Cross of Black Corn, Waxy Corn (Zea Mays Ceratina), and Sweet Corn (Zea Mays Saccharata) on the Seed Characters

“…Jagung hitam adalah jagung yang memiliki kernel hitam legam dengan corak agak keunguan. Warna hitam ini disebabkan oleh kandungan antosianin sejenis flavonoid di dalamnya, pigmen tumbuhan yang diketahui memiliki manfaat anti-inflamasi dan anti-oksidan (Revilla et al, 2018;Magaña-Cerino, 2020).Berbeda dengan jagung lainnya, jagung hitam kenyal, bertepung dan mempunyai banyak manfaat kesehatan, karena mengandung nutrisi penting seperti zat besi, thiamin, riboflavin, niasin, magnesium, folat, fosfor, vitamin, dan kadar gula relatif rendah. Ini yang sering disebut dengan rasa manis "kuno", yang berarti bahwa meskipun manis, tidak semanis varietas jagung kuning.…”