Zuckermaiskörner, konserviert (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

Narrativer Review in wissenschaftlichem Journal

"While canned foods are often regarded as less nutritious than fresh or frozen products, research reveals that this is not always true. The effects of processing, storage and cooking are highly variable by commodity. In general, while canning often lowers the content of these water-soluble and thermally labile nutrients, storage and cooking of fresh and frozen vegetables can also significantly lower the nutritional content."

Table 12 Total phenolics

DOI: 10.1002/jsfa.2825

Study: weak evidence

Nährstofftabellen.

Website

Experimentelle Lebensmittelanalyse in wissenschaftlichem Journal

"This study has shown the effects of processing on carotenoids in two popular varieties of commercially available corn grown and harvested under like conditions. Overall, fresh GWK corn contained an average of 702 μg/100 g compared to 35.5 μg/100 g for fresh WS corn. The process of canning did not significantly alter the levels of carotenoids in GWK and WS corn. Frozen samples of corn contained comparable or greater amount of carotenoids. The findings suggest that canned and frozen corn may be an equivalent or superior dietary source of carotenoids compared to fresh corn."

DOI: 10.1016/j.jfca.2004.04.001

Study: weak evidence

Narrativer Review in wissenschaftlichem Journal

"Lutein and zeaxanthin are carotenoid pigments that impart yellow or orange color to various common foods such as cantaloupe, pasta, corn, carrots, orange/yellow peppers, fish, salmon and eggs. Their role in human health, in particular the health of the eye, is well established from epidemiological, clinical and interventional studies. They constitute the main pigments found in the yellow spot of the human retina which protect the macula from damage by blue light, improve visual acuity and scavenge harmful reactive oxygen species."

DOI: 10.3390/nu5041169

Study: weak evidence

Narratives Review

"Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. "

DOI: 10.3389/fnut.2018.00116

Study: weak 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: moderate evidence

Narratives Review

"BPA is not only used in the production of plastics intended to a direct contact with food, including plastic packaging and kitchenware, but also in inner coatings of cans and jar caps."

"Therefore, BPA has been shown to play a role in the pathogenesis of several endocrine disorders including female and male infertility, precocious puberty, hormone dependent tumours such as breast and prostate cancer and several metabolic disorders including polycystic ovary syndrome (PCOS)."

Study: weak evidence

"Als Material für Konservendosen wird vor allem Weiss- und Aluminiumblech verwendet. Weissblech ist ein bis zu 0,49 mm dünnes Stahlblech, dessen Oberfläche zwecks Korrosionsschutz mittels Schmelztauchverfahren oder elektrolytisch mit Zinn beschichtet wird. Insbesondere bei sauren Lebensmitteln oder bei solchen in Aufgussflüssigkeit mit Zitronensäure-Zusatz kann Zinn aus dem Dosenmaterial herausgelöst werden und in das Lebensmittel übergehen – sowohl im ungeöffneten als auch noch stärker im geöffneten Zustand."

"Obwohl Zinn schon lange als für die Ernährung essenziell erkannt wurde und in der metallischen Form im Gegensatz zur organischen Verbindung (z. B. Tributylzinn) als physiologisch unbedenklich einzustufen ist, kann es dennoch durch hohe Konzentration in der Nahrung zu Vergiftungserscheinungen kommen, wobei bestimmte Einflussfaktoren den Übergang von Zinn aus der Verpackung (Konserve) in das Lebensmittel begünstigen. Symptomatische gastrointestinale Reizungen mit Übelkeit, Durchfall und Erbrechen sind vor allem bei magenempfindlichen Menschen die Folge [3]."

"Aber für das ungeübte Auge ist nicht immer erkennbar, ob überhaupt eine Innenbeschichtung vorhanden ist. Deshalb wird im Bereich der Bundeswehr in der Zentralvorschrift Lebensmittelhygiene (Nr. 2.7 der Anlage 9.8 der Zentralvorschrift A1-840/5-4001) geregelt, dass Lebensmittel aus angebrochenen Konservendosen zwingend umzufüllen sind."

"Es wurden 44 Proben an Bohnen (grüne Bohnen, Kidneybohnen), Mungobohnenkeime, Mixed Pickles, Bambussprossen und -schösslinge, Tomaten in Form von Tomatenmark, Sauerkraut, Champignons, Erbsen und Möhren, Spargel und Gemüsemais untersucht. Bei keiner der untersuchten Proben wurde ein Gehalt an Zinn oberhalb der Nachweisgrenze gefunden."

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

"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

"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

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: weak evidence

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

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 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

"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

Randomisierte Humanstudie in wissenschaftlichem Journal (randomisierte, kontrollierte Crossoverstudie, aber sehr 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

Laborstudie

Study: weak evidence

https://glycemic-index.net/de/gekochter-zuckermais/ 60

https://glycemic-index.net/de/frischer-mais/ 35

https://glycemic-index.net/de/gelber-mais/ 65

Website

Analytische Laborstudie

Consuming foods with a low glycemic index, such as sweet corn (Zea mays Saccharata), which has a high fiber content, can help lower the risk of diabetes. According to previous research, sweet corn is predicted to have a low glycemic index (GI). The study's goals were to determine the value of the glycemic index of corn and to produce low glycemic index instant flake products made from sweet corn and red beans. The glycemic index value of sweet corn was determined using a glycemic index test technique based on ISO 26642:2010E. The flakes was made with the addition of red beans reported to have the lowest glycemic index among legume, i.e. 26 in order to enhance the crude protein content of the flakes. Flakes were made in two formulas based on the proportion of red beans to sweet corn, namely formula 1 (30:70) and formula 2 (70:30). Proximate analysis was done according to AOAC 2005, total dietary fiber analysis according to AOAC Official Methods 985.29, and total starch analysis according to AOAC 2002.02. Texture analysis of the flakes was carried out using a texture analyzer and color analysis using a chromameter. The sweet corn was found to have a low GI (<55) i.e. 36. Formula 1 flakes contained more fat (db), carbohydrate (db), and total starch (db); while formula 2 flakes had more moisture, protein (db), and resistant starch (db). The resulting flakes have crispy texture (hardness of 553±5.09 gf for formula 1 and 519.05±6.86 gf for formula 2) and have yellow color (both are included in the yellow chromatic area).

DOI: 10.6066/jtip.2023.34.2.233

Study: weak evidence

Nr. 49

Website

Nr. 56

DOI: 10.5194/hess-15-1577-2011

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

Maize (corn) - Production Quantity 2023

Website

Siehe S. 138 "Procedure of Canning"

^"The food preservation method of canning originated in the early 1800s during the years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to the Inventor, who could devise a cheap and effective method of preserving large amounts of food. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars (French, appertaina.com). Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior (Jesse D. Dagoon, 1989). The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage."

Book: moderate evidence

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

"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

"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: weak evidence

Histroischer Fachartikel

"Accounts of the history of food canning in Europe and America usually start in 1810 with the work of Nicolas Appert in France and Peter Durand in England. Appert developed a method for preserving food in sealed glass containers and published his method in L’Art de conserver les substances animales et végétales. In the same year, Durand obtained a patent for a process that he learned from Philippe de Girard, which he published together with his own commentary: “a Method of preserving Animal Food, Vegetable Food, and other perishable Articles, a long Time from perishing or becoming useless.”"

"Durand sold the patent to Bryan Donkin and John Hall of London; they further developed the technique of tinplating iron and sealing food in tin containers and set up a canning factory. Durand obtained a U.S. patent for his method in 1818, and an English émigré, William Underwood, probably commenced preserving food in glass containers in Boston around 1820."

Website

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