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Changes in Phenolic Acid Content in Maize during Food Product Processing.

Journal of agricultural and food chemistry - 4 Apr 2018

Butts-Wilmsmeyer Carrie J, Mumm Rita H, Rausch Kent D, Kandhola Gurshagan, Yana Nicole A, Happ Mary M, Ostezan Alexandra, Wasmund Matthew, Bohn Martin O

Abstract excerpt

The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these changes in phenolic...

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PMID: 29547690
DOI: 10.1021/acs.jafc.7b05242

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