Healthy Ingredients - Corn

Corn

Zea mays

Family: Poaceae

Introduction

Known as both a grain and a vegetable, corn, or maize, originated as a grass-like weed1 called teosinte2 in South and Central America.1 At the time of its discovery, the “ears” ranged in size from 1/2 inch to two inches. An ear of corn consists of a husk (the outer modified leaf sheaths), the cob (an inner rigid axis to which the kernels cling), and kernels (the inner grain that is consumed).1

History and Cultural Significance

The term corn comes from the Proto Germanic word kuram, meaning grain.3 Historically, the word corn applied to the dominant grain of any European country.1 The Mayans, Incas, and Aztecs of Central and South America all used corn, or maize, not only as food, but also as a form of currency, and as jewelry, fuel, and building material. Tribes worshipped corn gods and other corn deities by performing dances, holding festivals, saying prayers for the sprouting seeds, and participating in rain ceremonies.1

Upon reaching America, Columbus was given Indian corn which he took back to Spain in 1493. Its popularity quickly spread throughout the world by way of early Portuguese traders.2 Traditional Pueblo Indians grow different colors of corn to symbolize the sacred directions.2 The Hopi Indians traditionally place a tiny piece of sweet corn pudding in a baby’s mouth during its naming ceremony to ensure that the child remembers its culture and ethnicity and the importance of corn in its life.4

Corn plants range in size from two feet (the chapalote in North America) to twenty feet (the Olaton gigante in Oaxaca, Mexico), with ears ranging in size from 5 to 45 inches in length. Depending on the variety of maize, it may require anywhere from 5 inches to 200 inches of rainfall a year to flourish.5 Corn is known for its ability to grow in almost any climate.2 There are several varieties of corn including dent, flint, flour, popcorn, and sweet corn, the vegetable found in grocery stores.2 Corn by-products include corn syrup, bran, flour or starch, germ, flakes, cornmeal, oil, grits, dried corn, masa, parched corn, hominy, polenta, and posole.1

Corn also comes in a variety of colors, including yellow, white, blue, red, pink, black, and purple. This rainbow effect is a result of different pigment concentrations found in the aleurone, the outer layer of the endosperm (the nutritive tissue that surrounds the seed embryo). Yellow corn is said to be helpful in building muscle and bone, and corn in general is said to aid in supporting the skeletal and cardiovascular systems.1

Corn starch, a fine silken powder generally milled from the inner endosperm layer of corn, can be mixed with castor oil to provide temporary relief for minor skin irritations. It can be used dry as a baby powder and is a common ingredient in commercial baby products. Corn starch is utilized as a thickening agent in puddings, sauces, and other foods.1

Modern Research

While there is animal research investigating the effects of purple corn on inflammatory and other diseases,6 there are currently no human clinical studies on the internal or external uses of corn or cornstarch.

Future Outlook

Corn is now grown in large fields all over the world, including China, Brazil, Argentina, Europe, and the United States.2 In the U.S., where nearly 50% of the world corn crop is produced,2 corn is the largest commercial crop grown.7 Selective breeding is employed to produce corn with larger ears.8
Advances in biotechnology are promising for the corn industry where ongoing research is being directed to improve pest resistance.7 Researchers expect to deliver essential nutrients through food enhancement, such as fortifying corn with lycopene. Research has shown an increased bioavailability when lycopene is consumed with corn oil.7

References

1 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, & Lovers of Natural Foods. White River Junction, VT: Chelsea Green Publishing Company; 1996.
2 Wood R. The New Whole Foods Encyclopedia. New York: Penguin Books;1999.
3 Corn. Online Etymology Dictionary. Available at: http://www.etymonline.com/index.php?l=c&p=26. Accessed September 29, 2005.
4 Boswell K. To this Hopi Indian, community is like a cornfield. Pepperdine Voice. 2002. Available at: http://www.pepperdine.edu/voice/issues/summer2002/articles/hopi.htm. Accessed September 29, 2005.
5 Peters S. The History and Evolution of Corn. The Cutting Edge. 2004. Available
at http://www.seedsofchange.com/enewsletter/issue_43/corn.asp. Accessed September 29, 2005.
6 Jones K. The potential health benefits of purple corn. HerbalGram. 2005;65:46-49.
7 Yoder F. Statement of Fred Yoder. Biotechnology remains vital to the future of corn growers. 2004. Available at: http://www.bio.org/foodag/action/20040623/yoder.pdf. Accessed September 29, 2005.
8 Whitney EN, Rolfes SR. Understanding Nutrition. 9th ed. Belmont, CA: Thomson Learning Inc.: 2002.

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