A comprehensive review on purple corn kernels: phytochemical composition, bioactivity, bioaccessibility, health benefits, and industry applications

Cao, Qingwei and Hu, Haixia and Chen, Ge and Yang, Bei and Qi, Zexiu and Chen, Xiumin and Armas Diaz, Yasmany and Rabeiro Martinez, Carlos Luis and Cianciosi, Danila and Xiao, Jianbo and Quiles, José L. and Giampieri, Francesca and Battino, Maurizio UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, jose.quiles@uneatlantico.es, francesca.giampieri@uneatlantico.es, maurizio.battino@uneatlantico.es (2026) A comprehensive review on purple corn kernels: phytochemical composition, bioactivity, bioaccessibility, health benefits, and industry applications. Trends in Food Science & Technology, 174. p. 105843. ISSN 09242244

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Abstract

Background Purple corn (Zea mays L.) is a pigmented cereal crop distinguished by its high content of anthocyanins (ANCS) and other phenolic phytochemicals, which contribute to its characteristic color and biological functionality. In recent years, increasing consumer demand for natural and health-promoting food ingredients has stimulated growing scientific interest in purple corn due to its unique nutritional profile and functional properties. A comprehensive understanding of its phytochemical composition and associated bioactivities is therefore essential to support its high-value applications in functional foods, nutraceuticals, and pharmaceutical products. Scope and approach This review critically summarizes recent advances in the phytochemical composition and bioactive properties of purple corn, with particular emphasis on gut microbiota modulation and its effects on metabolic health, including reduced risk of developing type 2 diabetes and cardiovascular disease. In addition, emerging applications of purple corn–derived bioactive compounds in functional foods, delivery systems, and animal nutrition are highlighted, alongside current challenges and research gaps. Key findings and conclusions Purple corn is abundant in diverse bioactive compounds, with composition significantly influenced by cultivar, environmental conditions, maturity stage at harvest, and processing methods. Accumulating evidence from both in vitro and in vivo indicates its efficacy as a potent antioxidant, anti-inflammatory, and anticancer agent, with additional antihypertensive, anti-obesogenic, neuroprotective and immunomodulatory properties. Innovative strategies, such as nanoencapsulation, show promise in improving stability and bioavailability of bioactive compounds in purple corn, which is notably rich in anthocyanins (typically ranging from 55.8 to 1970 mg/100 g dry weight). However, toxicological evidence and clinical trials are key limiting factors for developing successful applications for purple corn as a nutritional dietary supplement or nutraceutical. Future studies should emphasize in vivo validation, safety assessment, and advanced delivery systems to support the development of purple corn as a functional food ingredient and potential therapeutic agent.

Item Type:	Article
Uncontrolled Keywords:	Purple corn (Zea mays L.); Phytochemical profile; Anthocyanins; Phenolic compounds; Health benefits; Industrial applications
Subjects:	Subjects > Nutrition
Divisions:	Europe University of Atlantic > Research > Articles and books
Depositing User:	Sr Bibliotecario
Date Deposited:	06 Jul 2026 07:52
Last Modified:	06 Jul 2026 07:52
URI:	https://repositorio.funiber.org/id/eprint/28584

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