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Corn - 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.
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  
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  
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  
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.

A  WHO Organizational resource: Corn Research - FULL REPORT


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