A recent study by the German Nutrition and Health Association showed that corn has the highest nutritional value and health benefits of any staple food. It can prevent heart disease and cancer
In the study, which lasted one year, experts compared the nutritional value and health effects of corn, rice, wheat and other staple foods. The results found that corn has a very high vitamin content, 5-10 times that of rice and wheat.
At the same time, corn contains a large number of nutrients and health care substances also surprised the experts. In addition to carbohydrates, protein, fat, carotene, corn also contains riboflavin, vitamins and other nutrients. These substances have great benefits for the prevention of heart disease, cancer and other diseases.
Research also shows that the nutritional value of specialty corn is higher than that of regular corn. For example, sweet corn protein, vegetable oil and vitamin content than ordinary corn 1-2 times higher; "life element" selenium content is 8-10 times higher; it contains 17 kinds of amino acids, 13 kinds of higher than ordinary corn. In addition, fresh corn moisture, active substances, vitamins and other nutrients are also much higher than the old corn, because in the storage process, the nutrient content of the corn will decline rapidly.
Contains 7 kinds of "anti-aging agent"
Responsible for the study of Germany's leading nutritionist Prof. Rahman pointed out that, in today's proven to be the most effective more than 50 kinds of nutritional health care substances, corn contains 7 kinds of --- calcium, glutathione, glutathione and other nutrients. -calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids.
It has been determined that corn provides nearly 300 milligrams of calcium per 100 grams, almost as much as is contained in dairy products. The abundance of calcium may play a role in lowering blood pressure. If you consume 1 gram of calcium per day, your blood pressure can be reduced by 9% after 6 weeks. In addition, corn contains carotene, absorbed by the body can be converted into vitamin A, which has a cancer-preventive effect; plant cellulose can accelerate the discharge of carcinogens and other toxins; natural vitamin E has to promote cell division, delay aging, reduce serum cholesterol, prevent skin lesions, but also to reduce arteriosclerosis and cerebral function decline. Researchers point out that corn contains luteinizing hormone, zeaxanthin can fight against eye aging. In addition, eat more corn can also inhibit the side effects of anti-cancer drugs on the human body, stimulate brain cells, enhance human brain power and memory.
The best food for anti-aging eyes
The Chinese medicine believes that corn is flat and sweet, has the effect of appetizer, spleen, dehumidification, diuretic, etc., and is the main treatment for diarrhea, indigestion and edema. According to nutritional analysis, corn contains carbohydrates, proteins, carotenoids, luteinizing hormone, zeaxanthin, phosphorus, magnesium, potassium, zinc and so on. Age-related macular degeneration (AMD) is a disease of the aging eye, which can cause severe vision loss. It has been found from many epidemiologic studies that luteinizing hormone, zeaxanthin, can prevent the development of age-related macular degeneration.
According to a 1994 study conducted by Harvard Medical School and many other research centers, a higher intake of luteinizing hormone and zeaxanthin can reduce the chance of developing age-related macular degeneration by 43%. Corn contains luteinizing hormone and zeaxanthin, especially the latter. Therefore, corn can be said to be an excellent supplemental food to combat eye aging.
Carotene, luteinizing hormone and zeaxanthin contained in corn are fat-soluble vitamins, and cooking with oil has the effect of aiding absorption, so it is more likely to bring its health effects into full play.
From the point of view of anti-free radicals, Cornell University in the United States in the Journal of Agricultural and Food Chemistry research shows that at 115 degrees Celsius, sweet corn were heated for 10 minutes, 25 minutes and 50 minutes found that its anti-free radicals in order of activity increased by 22%, 44% and 53%.