Benefits of Maizes
Corn contains a number of phytonutrients like carotenoids, anthocyanins, ferulic acid, vanillic acid, coumaric acid, syringic acid and caffeic acid. Cooking increases the levels of the antioxidants and beneficial compounds in sweet corn. In fact, it has been found that it raises the ferulic acid content by as much as 550%, with increases in levels of other antioxidants as well. Studies at Cornell University indicate that the excellent antioxidant profile destroys the free radicals that cause different cancers. Ferulic acid is very effective against breast and liver cancer.