From corn to flake: Health-promoting phenolic acids lost during food processing
Tuesday, July 10, 2018 - 12:50
in Health & Medicine
For many Americans, highly processed foods are on the menu for breakfast, lunch, and dinner. Even when the raw materials -- grains, for example -- are high in vitamins and health-promoting phenolic compounds, processing can rob the final product of these nutrients. Scientists reveal what happens to cancer-fighting phenolic acids in corn when it is processed into cornflakes.