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Corn (Zea mays L.) is a member of the grass family (Gramineae). It is unique among the grasses in that development of male (tassel) and female (ear) flowers is physically separated (67). As a result of human selection, the corn plant can no longer sow its own seeds, which makes it completely dependent on human manipulation for survival.
The U.S. Corn Belt, encompassing 12 states, produces approximately 88% of the total U.S. corn crop and 38% of the total corn crop worldwide. In developing countries, corn grown in subsistence agriculture systems is used as a basic food crop. As countries become more urbanized, however, the demand for animal products and wheat flour increases, and the primary use for corn shifts to animal feed. In developed countries, more than 85% of the corn produced or imported is used for animal feed (13). In spite of this, according to Dewanto and coworkers (9), the farm value of sweet corn for processing ranks second only to tomatoes in the United States. Sweet corn generally is consumed in canned corn, tortilla, baked good, and snack food products.
Epidemiological studies suggest that diet plays an important role in preventing chronic diseases, such as heart disease, cancer, diabetes, and Alzheimer's (56,68). Consumption of fruits, vegetables, and whole grains is associated with reduced risk of certain chronic diseases. This effect is thought to be due to the presence of dietary fiber and phytochemicals that, among other things, combat oxidative stress in the body (69). Numerous studies have been published on the health benefits of grains such as wheat and oats (56). The same cannot be said for corn and corn products, even though corn is a widely consumed grain in the United States and a major staple food in Hispanic countries. The objective of this review is to summarize the available information on corn and corn products as it relates to potential health benefits.
Corn Composition
The corn kernel can be divided into three main parts: endosperm, pericarp, and germ. The endosperm constitutes approximately 82% of the kernel's dry weight and is the source of energy and protein for the germinating seed. There are two types of endosperm: hard, in which starch is packed tightly together; and soft, in which starch...