Reference Number: 463
Year: 2016
Link: Link to original paper
Health: Metabolic syndrome
Nutrition: Fibre | Prebiotic | Resistant starch
Summary
The effect of blue maize extract in factors related to metabolic syndrome (MS) in Wistar rats was investigated. Total polyphenols, monomeric anthocyanins, and antioxidant activity were analyzed in blue maize. MS was induced in Wistar rats fed with high-sucrose (HS) diet for 12 weeks. During a period of 4 weeks, blue maize extract was administrated to HS groups fed with high-sucrose and high-cholesterol-high-sucrose (HS+C) diets. In the blue maize extract administered by orogastric cannulation, the levels of total polyphenols and anthocyanins were 9.97 and 2.92 mg/kg of weight, respectively. HS diet administered during a period of 12 weeks increased significantly systolic blood pressure, serum triglycerides, and decreased high-density lipoprotein cholesterol (HDL-C), alterations related to the MS. Abdominal adipose tissue was only increased in the HS + C group. Blue maize extract administration enhanced HDL-C and decreased systolic blood pressure, serum triglycerides, total cholesterol, and epididymal adipose tissue weight. The blue maize may represent a promising nutraceutical option for the treatment of MS.
Significance of this study to the baker:
We use maize within our botanical blends to improve overall diversity, but also to enhance the health benefits of the blend.
Blue Corn (also known as Hopi Maize) is part of a number of varieties of corn grown in Mexico and the southern areas of the US. The blue corn variety was originally developed by the Hopi, the native American tribe in northeast Arizona. The blue is gained from the content of anthocyanins, a polyphenol. Recently science finds that the anthocyanin content in the corn slows its digestion, making it higher in resistant starch. This tells us the blue corn has a higher prebiotic potential by being more readily available to be utilised by our beneficial gut bacteria in our colon. Human evidence shows this improves glucose tolerance and increases satiety in some people. Human research for blue corn specifically is not yet available however, animal studies such as this one, find blue corn improves biomarkers of metabolic syndrome such as lowering triglycerides, systolic blood pressure, total cholesterol after 12 weeks of consumption.