Maiskolben, roh (Zuckermais, bio?)

"Silomais und Körnermais werden für die tierische Ernährung verwendet, wobei beim Silomais die gesamte Pflanze und beim Körnermais nur die Körner verfüttert werden. Zuckermais hingegen ist der süssschmeckende Mais, den wir typischerweise als Maiskolben essen. Das haben wir einem natürlichen Gendefekt zu verdanken, welcher die vollständige Umwandlung von Zucker in Stärke verhindert Darüber hinaus gibt es noch alle möglichen weiteren Mais Typen wie z.B. Polentamais oder Popcornmais."

"Mais ist eine versatile Pflanze. 12.8% des weltweit produzierten Maises wird direkt für die menschliche Ernährung verwendet [1]. Von Maisbrot, Tortillas über Polenta bis zu Popcorn: Mais kann in den verschiedensten Formen verzehrt werden. Insbesondere in Lateinamerika, Afrika und einigen asiatischen Ländern stellt Mais ein wichtiges Grundnahrungsmittel dar [1]. In den Industrieländern hingegen wird Mais primär als Futtermittel für Tiere, wie Rinder, Schweine oder Geflügel verwendet (ca. 56.3% der globalen Maisproduktion) [1]. Ausserdem findet Mais Anwendung als Zuckerersatzstoff (Maissirup) oder als Energiepflanze, etwa als Substrat in Biogasanlagen oder für die Erzeugung von Biokraftstoff wie Ethanol."

Website

Nährstofftabellen.

Website

Laborstudie in wissenschaftlichem Journal 

"Zeaxanthin, along with its isomer lutein, are the major carotenoids contributing to the characteristic colour of yellow sweet-corn. From a human health perspective, these two carotenoids are also specifically accumulated in the human macula, and are thought to protect the photoreceptor cells of the eye from blue light oxidative damage and to improve visual acuity."

DOI: 10.1016/j.abb.2015.01.015

Study: weak evidence

Laborstudie in wissenschaftlichem Journal

"The total phenol and anthocyanin contents correlate with the observed antioxidant capacity. The most biological active corn samples were the blue color while the least actives were the red ones. The results show that the studied blue corn samples are good sources of antioxidant and antimutagenic compounds, which could use to develop products that contribute to human health."

"Pigmented corn has been proposed as a functional food considering that is rich in secondary metabolites that displayed biological activities. It is known that the purple and red colors of maize are due to the flavonoid content while the yellow color is produced by the presence of carotenoids. These compounds are mainly contained in the pericarp and aleurone layer of the corn. Several anthocyanins, flavonols and carotenoids have been identified in samples of pigmented corn, such as: cyanidin, pelargonidin, peonidin glucosides; protocatechuic, vanillic, p-coumaric, ferulic acids; quercetin and hesperetin derivatives, among others"

DOI: 10.1007/s13197-019-03671-3

Study: weak evidence

Humanstudie in wissenschaftlichem Journal (randomisierte, kontrollierte Crossoverstudie, aber kleine Stichprobe = 5)

"Phytic acid reduction in cereal grains has been accomplished with plant genetic techniques. These low-phytic acid grains provide a strategy for improving the mineral (eg, zinc) status in populations that are dependent on grains, including maize (Zea mays L.), as major dietary staples."

"Substitution of a low-phytic acid grain in a maize-based diet is associated with a substantial increase in zinc absorption."

"In many populations, zinc deficiency has been attributed to an impaired bioavailability of dietary zinc (5). Phytic acid (myo-inositol-1,2,3,4,5,6-hexa-kis-phosphate) is widely regarded as the principal dietary factor that impairs zinc bioavailability (5–9). Indeed, current World Health Organization calculations of dietary zinc requirements vary 3-fold depending on the phytic acid content of the diet (10). Phytic acid is the storage form of phosphorus in seeds (11) and typically represents 1–2% of seed dry weight. Cereal grains, including maize (11), are among those foods of vegetable origin that have the highest content of phytic acid."

"Hence, persons whose diets are dependent on maize as a major food staple appear likely to be at risk of zinc deficiency"

DOI: 10.1093/ajcn/76.3.556

Study: strong evidence

"Süsser Mais, Maismehl und andere Maisprodukte üben eine schützende Wirkung auf die Darmschleimhaut aus. Weil Mais kein Gluten enthält, wird er auch von angegriffenen Verdauungssystemen gut vertragen. Deshalb hilft Mais bei: Darmdyspepsie, Reizdarm, chronischer Dickdarmentzündung, Säuglingen, Zöliakie"

"Chronische Niedererkrankungen mit Niereninsuffizienz: Maiskörner haben einen leicht harntreibende Wirkung..."

"Überfunktion der Schilddrüse: Mais wirkt leicht hemmend auf die Schilddrüse und den gesamten Stoffwechsel..."

"Untergewicht im Allgemeinen: Mais in jeder Form wird zur Gewichtszunahme empfohlen."

"Sein Eiweiss ist von niedriger Wertigkeit, er enthält nicht genügend Niacin und wenig Kalzium. Diese Mängel können zu einem ernsthaften Problem werden, vor allem wenn Mais als Hauptnahrungsmittel eingesetzt wird wie z.B. in der Säuglingsernährung."

"Glücklicherweise lässt sich dieser Mangel ausgleichen oder beheben, indem man Mais mit anderen Nahrungsmitteln (wie Hülsenfrüchten, Sonnenblumenkernen usw.) kombiniert."

Book

"Die Maisallergie betrifft Kinder und Erwachsene gleichermassen und kommt leider immer öfter vor. Wer nach dem Verzehr von Mais oder Maisprodukten ein Jucken im Mund oder das anschwellen von Lippen und Zunge bemerkt könnte eine Allergie gegen Mais entwickelt haben. Mais wird fast überall auf der Welt angebaut und gegessen, in unzähligen Produkten kommt Mais vor, zb. in Salaten, Cornflakes, Popcorn, Erdnussflips, Maisstärke, Maismehl. Mais wird auch zu Oel verarbeitet und bei Pflegeprodukten oder zum Kochen eingesetzt. Ja selbst Bier und Schnaps werden aus Mais gebraut und können Allergien auslösen."

"Eine Allergie auf Mais-Pollen ist relativ selten, aber es können durchaus Kreuzreaktionen vorkommen, zumeist kommen hierfür Gräser wie Weizen, Roggen, Weidelgras oder Hafer in betracht. Allergische Kreuzreaktionen auf andere Lebensmittel kommen sehr selten vor."

Website

"Diese Seite bietet eine umfassende Liste gängiger Lebensmittel und der entsprechenden Werte für den glykämischen Index und die glykämische Last zum einfachen Nachschlagen. Lebensmittel werden in niedrige GI (55 oder weniger), mittlere GI (56 bis 69) und hohe GI (70 oder mehr) eingeteilt."

Liste der Lebensmittel: Mais

Website

"Die Pellagra ist eine Hypovitaminose, die meist in Folge einer Mangelernährung auftritt. Die Betroffenen leiden unter einem Niacinmangel (Vitamin B3), der sich u.a. durch eine Dermatitis und Diarrhö äussert."

"Pellagra tritt vor allem in Afrika, Südosteuropa und den USA bei Populationen auf, die sich vorwiegend von Mais ernähren. In Zentralamerika stellt Mais zwar ebenfalls ein Hauptnahrungsmittel dar, jedoch wird das Niacin durch die Behandlung der Maiskörner mit Kalkwasser verfügbar gemacht."

"Die Pellagra kann bei einer einseitigen Ernährung mit Mais- oder Hirseprodukten auftreten, die niacinarm sind oder Niacin in einer Form enthalten, die der Körper nicht verwerten kann. Als Voraussetzung für eine Pellagra muss zusätzlich eine mangelnde Eiweisszufuhr vorliegen, da der Körper in der Lage ist, Niacin aus der Aminosäure Tryptophan zu bilden."

"

Typische Symptome sind die "drei D’s":

• Dermatitis (Photodermatose mit charakteristischem Casal-Kragen)
• Diarrhoe
• Demenz

Zusätzlich können eine Glossitis ("Schwarzzungenkrankheit") und eine Polyneuropathie auftreten."

Website

"Maisgriffel werden als wassertreibendes Mittel und gegen Blasengriess eingesetzt. In der Volksmedizin zu Schlankheitskuren und als Mittel gegen Diabetes gebraucht. Die Wirkung bei Diabetes wird ärztlicherseits bestritten."

Book

Habe das Buch nicht.

Book

Schicksalhaft aber wurde für den Mais die enorme Nachfrage als Futtermittel. Die schuf extreme konventionelle Monokulturen, welche für die Umwelt und sogar den Mais selbst schädlich wurden: ... ohne Fruchtwechsel werden Maisfelder zu Schädlingsparadiesen und verlangen Mengen von Pestiziden u.a. gegen den berüchtigten Maiszünsler.

Ihre verschiedenen Sorten von Gen-Mais sind gegen die Pestizide resistent und werden als besonders widerstandsfähig verkauft. Fatalerweise allerdings brauchte es stets nur wenige Jahre, bis die Einbaugifte gegen resistente Schädlinge nichts mehr ausrichteten oder sogar ...

Längst wurden auch in anderen Regionen alte Sorten verdrängt...

Zum Problem wurde beim energiereichen Mais längt auch die Nutzung für die Herstellung von Bioethanol bzw. von Biogas.

Als garantiert gentechnikfreier Mais hat Bio-Mais...

Book

Narrativer Review in wissenschaftlichem Journal

"Bioactive peptides can be found in abundance in corn, having very diverse biological effects that include analgesic, opioid and antihypertensive activities. Other compounds with biological activity found in pigmented corn are resistant starches, some fatty acids, phytosterols, policosanols, phospholipids, ferulic acid and phlobaphenes, as well as a great variety of vitamins, elements and fibers."

"The consumption of corn and other whole-grain products has been linked to the reduced risk of chronic diseases including cardiovascular disease, type 2 diabetes, obesity, some cancers and with the improvement of digestive tract health."

"Phenolic compounds and anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules. Carotenoids are a group of molecules belonging to the terpenic compounds, present in a large number of pigmented corn breeds, mainly the yellow ones, whose biological activity incorporates a wide spectrum."

"Currently, corn is grown in different shapes and kernel shades, such as blue, black, cherry, purple and red, known as pigmented corn. Pigmented corns are those that, unlike white corn, contain phenolic and/or carotenoid compounds (terpenic compounds) in one or more of the kernel structures: pericarp, aleurone and/or endosperm. These terpenic and phenolic compounds (mainly anthocyanins) give the kernels shades ranging from blue–violet to almost black, to red."

"Pigmented corns contain anthocyanins in different ranges, depending on the breed and variety, which give them colorful colors, as well as carotenoid compounds (carotenes and xanthophylls). These phytochemical compounds give pigmented corn a nutraceutical advantage over white and even yellow corn, despite the latter’s high carotenoid content. Anthocyanins can be found in the pericarp and aleurone, or only in one of them. Pigments have also been observed in its endosperm. The location of the pigments is of great importance because it is an indication of the amount of pigments that can be extracted and allows one to decide on the best way to use these compounds without degrading them. Other groups of compounds found in pigmented corn, although in smaller quantities, are free phenols, non-anthocyanidic flavonoids, ferulic acid, lutein, zeaxanthin, cryptoxanthin, alpha and beta carotenes, among others."

"Cereals, including corn, are the most important source of ferulic acid, derived from cinnamic acid (intake ranges from 0.092 to 0.32 g). ... Ferulic acid has low toxicity and possesses many physiological functions, including anti-inflammatory, antimicrobial, anticancer (e.g., lung, breast, colon and skin cancer), antiarrhythmic and antithrombotic activity. It also demonstrated anti-diabetic effects and immunostimulant properties, as well as reduced nerve cell damage, and may help repair damaged cells."

Table 2 (neben blauem und rotem Mais, enthalten auch white und yellow corn Phenole, Ferulasäure und Anthocyane)

"Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies and the consumption of anthocyanin-rich foods has been linked to lower risks of chronic diseases."

"The benefits of pigmented corn on human health go beyond its high antioxidant capacity, as many of its compounds can act as transcription factors in the regulation of a large number of genes related to the coding of antioxidant enzymes, the regulation of signaling pathways related to aging, insulin resistance, obesity, inflammation, oxidative stress, among others. Likewise, pigmented maize has the potential to regulate the intestinal microbiota and its metabolites, as well as to chelate metal ions and toxins from the diet."

DOI: 10.3390/biom14030338

Study: weak evidence

"Beim Spelzmais, einer Maisvariante, liegen die Körner nicht frei auf dem Kolben, sondern sind von Spelzen (Blättern) umhüllt. Es wurde vermutet, dass diese Variante die Urform von Mais sein könnte. Deutsche Wissenschaftler haben dies nun widerlegt und gezeigt, dass Spelzmais nur eine Mutante ist."

Website

Laborstudie in wissenschaftlichem Journal

"Flavonoids are among those phytochemicals which were partially lost during maize domestication and breeding. Among the traditional maize varieties studied, the red/dark red ones have higher antioxidant power in their soluble fractions as a possible consequence of higher phlobaphenes, AsA, and, to a smaller extent, TAC values" 

"Spectrophotometrically quantified total carotenoids were significantly higher in one of the local varieties (Nano); RP-HPLC analyses indicated that the local varieties contained significantly higher amounts of zeaxanthin and b-carotene, and lower amounts of lutein, than a commercial line"

DOI: 10.1080/09637486.2016.1261809

Study: weak evidence

Laborstudie (biochemisch analytisch)

"Sweet corn is a widely distributed crop that generates agricultural waste without significant commercial value. In this study, we show that sweet corn varieties produce large amounts of residual biomass (10 t ha⁻¹) with high content of soluble sugars (25% of dry matter) in a short growing season (3 months). The potential ethanol production from structural and soluble sugars extracted from sweet corn stover reached up to 4400 l ha⁻¹ in the most productive hybrids, 33% of which (1500 l ha⁻¹) were obtained by direct fermentation of free sugars."

DOI: 10.1111/gcbb.12136

Study: weak evidence

"Sweet corn does not grow as tall as field corn and has leaves that are thinner. In Michigan, sweet corn is harvested in July through October when the silk at the top of the green ear turns brown. "

Website

Narrativer Review in wissenschaftlichem Journal

"The potential use is very much related to its properties and mechanism of action of its plant’s bioactive constituents such as flavonoids and terpenoids." "This review highlights the potential of CS as a herbal drug for healthcare applications. Pharmacological studies (in vitro and in vivo) have shown its remarkable bioactivities as antioxidant, hyperglycemia reduction, anti-depressant, anti-fatigue and effective diuretic agent."

"Corn silk (Stigma maydis) is an important herb used traditionally by the Chinese, and Native Americans to treat many diseases. It is also used as traditional medicine in many parts of the world such as Turkey, United States and France. Its potential antioxidant and healthcare applications as diuretic agent, in hyperglycemia reduction, as anti-depressant and anti-fatigue use have been claimed in several reports. Other uses of corn silk include teas and supplements to treat urinary related problems."

"One of these herbs is corn silk (Stigma maydis). Corn silk (CS) is made from stigmas, the yellowish thread like strands from the female flower of maize. It is a waste material from corn cultivation and available in abundance [3]. It has been consumed for a long time as a therapeutic remedy for various illnesses and is important as an alternative natural-based treatment. It has been used as traditional medicine in many parts of the world such as China, Turkey, United States and France. It is used for the treatment of cystitis, edema, kidney stones, diuretic, prostate disorder, and urinary infections as well as bedwetting and obesity [4,5,6,7,8,9]. It soothes and relaxes the lining of the bladder and urinary tubules, hence reducing irritation and increasing urine secretion [10]. Other beneficial treatments of CS include anti-fatigue activity, anti-depressant activity and kaliuretic [4,11,12]."

"Corn (Zea mays Linnaeus), also known as maize, is a member of the family Poaceae or Gramineae. It is indigenous to Mesoamerica and was domesticated in Mexico some 9,000 years ago, then it spread throughout the American continents [22]. Now, it is widely cultivated all over the World. The native corn includes 10,000 species, grouped in 600–700 different genera and this family includes wheat, oats, barley and rice [23]. All parts of corn are utilized, including the silks."

DOI: 10.3390/molecules17089697

Study: weak evidence

Corn cob: 0,98

Website

Labor-Studie in wissenschaftlichem Journal

"Corn silk tea is an herbal remedy that has been used in folk medicine for healthcare applications, such as relieving inflammation, edema, hyperlipidemia, hyperglycemia, hypertension, and obesity in China, Korea, Vietnam, America, and some other countries [13,14]."

DOI: 10.3390/molecules24101886

Study: weak evidence

Laborstudie in wissenschaftlichem Journal

"The phenolic profiles of common corn have been reported previously. Adom et al. found that corn had much higher total phenolic and flavonoid content than other whole grains including rice, wheat, and oats.^[Citation9] Several phenolic compounds were identified and quantified from corn including ferulic, vanillic, protocatechuic, and syringic acids.^{[Citation9,Citation10]} Although the information regarding the phenolic profile of common corn can provide a clue to the phenolics of sweet corn, there might be difference between the two corns considering their different genotypes and harvest time."

"In conclusion, eight Chinese sweet corn varieties showed significant varietal difference in terms of phenolics, flavonoids and antioxidant activity. Conversely to common corn, the phenolics and flavonoids determined in sweet corn mainly existed in free form. Ferulic acid was the predominant phenolic acid in sweet corn, present mainly in bound form. Sweet corn could provide equivalent phenolics and antioxidant potential to many common vegetables like lettuce and potato, etc."

"Sweet corns (Zea mays saccharata Sturt.) are special varieties of maize with high sugar content due to altered endosperm starch synthesis. According to the level of sugar in the corn kernel, four groups of sweet corn have been developed for commercial production including standard, supersweet, sugary enhanced, and high sugar sweet corn.^[Citation1] Supersweet corn is the most commonly planted variety due to its higher sugar content and relatively longer shelf life. Sweet corn is mainly planted for fresh consumption or canned production as a vegetable rather than a grain. Nowadays, it is one of the most important vegetables on the dining table in America, China, and many other countries by virtue of its high nutritional value and good taste."

DOI: 10.1080/10942912.2016.1270964

Study: weak evidence

"Sweetcorn is in the taxon Zea mays subsp. mays. It has been variously described as a different species, subspecies, or botanical variety than other types of cultivated maize, but current understanding places them in the same subspecies."

Website

Nr. 56

"Sweet corn is believed to have resulted as a mutation of grain corn identified at the Sui locus of chromosome 4, (Sui / Sui = grain corn, sui / sui = sweet corn). Such mutations undoubtedly occurred often."

Book

Narratives Review

"Modern sweet corn is distinguished from other vegetable corns by the presence of one or more recessive alleles within the maize endosperm starch synthesis pathway. This results in reduced starch content and increased sugar concentration when consumed fresh. Fresh sweet corn originated in the USA and has since been introduced in countries around the World with increasing popularity as a favored vegetable choice."

DOI: 10.3390/agronomy11030534

Study: weak evidence

Maize (corn) - Production Quantity 2023

Website

"Der Mais (Zea mays) ist in der Neuen Welt beheimatet. Seine Abstammung ist jedoch strittig. Nach neueren Ansichten ist der Kulturmais aus der noch in Guatemala vorkommenden Teosinte (Euchlaena mexicana), einer wildwachsenden Maisart, in mehreren hundert Sorten wie etwa Rot-, Blau-, Gelb-, Silo-, Zahn-, Zucker-, Hart-, Stärke-, Spelzen- und Puffmais gezüchtet worden."

Website

"Je nach Sorte liegt die Erntezeit bei Zuckermais zwischen Ende Juli und Ende September. Anders als Puffmais oder Körnermais wird Zuckermais nicht erst bei erreichter Vollreife geerntet. Der richtige Erntezeitpunkt von Zuckermais ist gekommen, wenn er das Reifestadium der Milchreife erreicht hat. Sie erkennen die Milchreife daran, dass die Körner bereits ihre endgültige Grösse und ihre sortentypische Farbe haben. Sie lassen sich aber leicht zwischen den Fingern zerdrücken und ihr Korninhalt ist milchig. Die Blätter und Spindeln sind noch grün. Lediglich die Narbenfäden, die an den Spitzen der von Blättern umhüllten Kolben herausragen, sind bereits braun-rot eingetrocknet. Ernten Sie den Mais, indem Sie die Maiskolben einfach von der Pflanze abschneiden oder aus den Blattachseln drehen."

"Wählen Sie für den Mais einen sonnigen Platz in Ihrem Gemüsebeet oder auf dem Balkon. Zuckermais ist besonders wärmebedürftig und benötigt Temperaturen von 24 bis 29 °C sowie viel Sonne, um sich gut zu entwickeln. Mais ist ein Starkzehrer und hat hohe Ansprüche an den Nährstoffgehalt des Bodens. Dieser sollte tiefgründig, nährstoffreich humos und feucht sein."

Website

Deskriptiver Überblicksartikel

"Different types of maize are grown throughout the world, with one important difference being color. Maize kernels can be different colors ranging from white to yellow to red to black. Most of the maize grown in the United States is yellow, whereas people in Africa, Central America, and the southern United States prefer white maize. Yellow maize is not popular in Africa for reasons associated with the perception of social status: apparently it is associated with food-aid programs and is perceived as being consumed only by poor people. Also, the feed industry consumes mostly yellow maize in the manufacture of animal feed.4"

"There is a classification of maize on the basis of the size and composition of the endosperm, resulting in an artificial definition by kernel type as follows: dent, flint, waxy, flour, sweet, pop, Indian, and pod corn. Another difference or classification criterion is the sweetness or amount of sugar. The amount of residual sugar depends on the variety of maize and when it is harvested from the field. Sweet maize stores poorly and must be eaten fresh, canned, or frozen before the kernels age, becoming small, tough, and starchy. Sweet varieties cannot be fortified.15, 16"

DOI: 10.1111/nyas.12396

Narratives Review in wissenschaftlichem Journal

Corn is rich in phytochemicals including phenolic acids, flavonoids, carotenoids, fiber, and resistant starch that are complementary to those in fruits, vegetables and other whole grains when consumed together."

"Yellow corn is rich in carotenoids (up to 823 μg/100 g DW corn) including lutein (50%), zeaxanthin (40%), β-cryptoxanthin (3%), β-carotene (4%), and α-carotene(2%)."

"However, different varieties of corn contain significantly different phytochemical profiles in terms of flavonoids and carotenoids."

Study: weak evidence