Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake
Carmen Gabriela Mendoza-Mendoza,
Ramón Marcos Soto-Hernánde,
Ma. del Carmen Mendoza-Castillo
et al.
Abstract:Background: Anthocyanins (AAs) are natural pigments and bioactive compounds that are of broad interest due to their potential beneficial effects on health. In the market, while some foods, such as berries, provide important amino acid (AA) intakes, there is a growing trend to explore new sources. In Mexico, there is the Mexican Purple Corn, a variant capable to produce AAs in all the organs of the corn ear. We overlook that the preparation of foods and beverages from these raw materials may represent the devel… Show more
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