Advances in the Functional Activity, Mechanisms, and Bioavailability of Corn Bioactive Compounds

Area of Science:

• Agricultural Science
• Food Science
• Biochemistry

Background:

• Corn possesses diverse bioactive compounds like peptides, polyphenols, carotenoids, polysaccharides, and phytosterols.
• These compounds exhibit health benefits including antioxidant, anti-inflammatory, antihypertensive, and immunomodulatory effects.
• Current limitations in understanding molecular mechanisms, structure-activity relationships, and bioavailability hinder their use in functional foods.

Purpose of the Study:

• To review the structure-activity relationships and physiological functions of corn bioactive compounds.
• To elucidate their mechanisms of action via key signaling pathways and highlight synergistic effects.
• To bridge molecular insights with practical food science applications and guide industrial use.

Main Methods:

• Systematic review of existing literature on corn bioactive compounds.
• Analysis of molecular mechanisms, structure-activity relationships, and bioavailability barriers.
• Integration of advances in food science, nanoscience, genetic engineering, and nutrition.

Main Results:

• Corn bioactive compounds have significant health benefits, but their full potential is limited by bioavailability challenges.
• Key barriers include molecular structure, food processing, and physiological factors.
• Strategies involving nanoscience, genetic engineering, and standardized methods are proposed to enhance stability and bioavailability.

Conclusions:

• Corn is a valuable source for functional foods, offering potential for disease prevention.
• Overcoming bioavailability barriers through advanced strategies is crucial for industrial application.
• Standardized methods, dynamic digestion models, and clinical trials are necessary for effective utilization.