New research finds that when you cook corn, it releases disease fighting power. Researchers at Cornell University cooked batches of sweet corn anywhere from 10 minutes to almost an hour at a steady heat and they found the longer the corn was cooked, the higher the levels of antioxidants.
They were particularly interested in something called Ferulic Acid. It is a big disease fighting compound that you do not find much in other fruits and vegetables, but corn is loaded with it and heat releases high levels of Ferulic Acid. Researchers add that while heat does lower Vitamin C levels, they say the boost you get in other disease fighting chemicals makes slow cooked corn a worthwhile tradeoff.
The research was conducted at Cornell University and is published in the August 14th issue of Journal of Agriculture and Food Chemistry.