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Molecules. 2019 Jun 6;24(11). pii: E2137. doi: 10.3390/molecules24112137.

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes.
Sucheta, Chaturvedi K, Sharma N, Yadav SK.
Int J Biol Macromol. 2019 Jul 15;133:284-293. doi: 10.1016/j.ijbiomac.2019.04.132.

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity.
Parsaei M, Goli M, Abbasi H.
Food Sci Nutr. 2018 Jan 12;6(2):253-258. doi: 10.1002/fsn3.524

Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology.
Ganorkar PM, Jain RK.
J Food Sci Technol. 2015 Aug;52(8):5075-83. doi: 10.1007/s13197-014-1541-1

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
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Legislative frameworks for corn flour and maize meal fortification.
Makhumula P, Dary O, Guamuch M, Tom C, Afidra R, Rambeloson Z.
Ann N Y Acad Sci. 2014 Apr;1312:91-104. doi: 10.1111/nyas.12349.

Effect of consumption of corn flour enriched with soja on nutrition status of indigenous women of Mexico.
Carrasco Quintero Mdel R, Ortiz Hernández L, Roldán Amaro JA, Chávez Villasana A, Aguirre Arenas J, Aguilar Carrasco FR.
Rev Esp Salud Publica. 2013 May-Jun;87(3):293-302. doi: 10.4321/S1135-57272013000300009.

Impact of consumption of corn flour with low level enrichment in children of rural zones.
del Refugio Carrasco Quintero M, Ortiz Hernández L, Chávez Villasana A, Roldán Amaro JA, Guarneros Soto N, Aguirre Arenas J, Ledesma Solano JA.
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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.