Corn flour is obtained from the grinding of the whole cob (Zea mays L.) with leaves and stems, excluding corn starch that is extracted from the cob alone.Flour has interesting properties from a health ...

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Corn flour is obtained from the grinding of the whole cob (Zea mays L.) with leaves and stems, excluding corn starch that is extracted from the cob alone.

Flour has interesting properties from a healthy point of view as it contains carotenoids, antioxidant components.

Carotenoid content in corn (1):

• Neoxanthin and violaxanthin : 9%
• Lutein: 60%
• Zeaxanthin: 25%
• Cryptoxanthin : 5%
• Licopene : 0%
• Alpha carotene : 0
• Beta carotene : 0

Corn flour studies

References______________________________________________

(1) Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes.  Olaf Sommerburg, Jan E E Keunen, Alan C Bird, Frederik J G M van Kuij  Br J Ophthalmol. 1998 Aug;82(8):907-10.

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