ANTHOCYANINS IN MAIZE (ZEA MAYS): COMPOSITION AND HEALTH EFFECTS - A REVIEW

Georgiana MARTIS (PETRUT), Sevastita MUSTE, Ovidiu RANTA, Adrian MOLNAR, Adrian D. PACURAR

Abstract


Many different health effects are associated with the extracts of coloured cereals rich in anthocyanins. In vitro and in vivo studies showed that these claimed health benefits (anti-oxidation, glycaemic regulation, neuroprotection, lipid-profile regulation, anticancer, retinal protection, hepatoprotection, body weight control, relieving metabolic syndrome, enhancing immune response, and anti-ageing). The claimed health effects largely agree with those of anthocyanins from fruits and vegetables as well as pure anthocyanin compounds. A major type of pigments responsible for the colours as well as the health benefits of the cereals are anthocyanins. Aiming on the recent updates, this review summarises the chemical composition of the anthocyanins in maize. The coloured cereals as potential ingredients for functional food production have been subjected to extensive research for health benefits.

Keywords


anthocyanins, maize, natural antioxidant, review.

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