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Updated: Nov 22, 2025
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
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Macronutrients in Corn and Human Nutrition.
1Dept. of Food Science and Human Nutrition, Michigan State Univ, East Lansing, MI 48824, U.S.A.
Comprehensive Reviews in Food Science and Food Safety
|January 6, 2021
Summary
Corn
Area of Science:
- Nutritional science
- Food science
Background:
- Corn (Zea mays L.) is a globally significant cereal crop integral to human diets.
- Corn offers diverse macronutrient profiles (starch, nonstarch polysaccharides, protein, lipids) due to natural mutants.
- Varieties like high-amylose, high-protein, and high-oil corn are of particular nutritional interest.
Purpose of the Study:
- To review the structures, properties, bioavailability, and health benefits of corn macronutrients.
- To correlate chemical/molecular compositions with physical properties and physiological effects.
- To emphasize the health impacts of high-amylose corn on metabolic and digestive health.
Main Methods:
- Comprehensive literature review of corn macronutrient composition and properties.
- Analysis of structure-property relationships for corn-derived components.
- Synthesis of data on physiological effects, particularly for high-amylose corn.
Main Results:
- Corn macronutrients (starch, protein, lipids) exhibit varied structures and properties influencing health.
- High-amylose corn impacts postprandial glycemic/insulinemic responses, insulin sensitivity, and satiety.
- Corn's macronutrients affect lipid metabolism, obesity, colon health, and mineral absorption.
Conclusions:
- Understanding corn macronutrient profiles is key to developing nutritious food products.
- Tailoring corn varieties and ingredients can enhance human health outcomes.
- Further research into corn's physiological effects can optimize its utilization in food applications.
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