Iowa Public Television

 

Heating Sweet Corn Releases Cancer Fighters

posted on August 16, 2002


Sooooweet ….

Cornell University scientists report heat processing of sweet corn can dramatically raise the level of several antioxidants known as phenolics, some by as much as 550 percent.

Phenolics are a naturally occurring type of photochemical found in many fruits and vegetables and have been proven disease fighters. While the researchers report the heat process removes some of the corn's vitamin C, the enhancement of the disease-fighting compounds may be an acceptable trade-off.

Sweet corn is second to only tomatoes as the most processed vegetable in the U.S.

 


Tags: cancer corn diseases news