Article
Micronutrient and functional compounds biofortification of maize grains.
Critical reviews in food science and nutrition - 1 Jan 2015
Messias Rafael da Silva, Galli Vanessa, Silva Sérgio Delmar Dos Anjos E, Schirmer Manoel Artigas, Rombaldi César Valmor
Abstract excerpt
Maize, in addition to being the main staple food in many countries, is used in the production of hundreds of products. It is rich in compounds with potential benefits to health, such as carotenoids, phenolic compounds, vitamin E, and minerals that act as cofactors for antioxidant enzymes. Many of these compounds have been neglected thus far in the scientific literature. Nevertheless, deficiencies in the...
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