UneatlanticoA comprehensive review on purple corn kernels: phytochemical composition, bioactivity, bioaccessibility, health benefits, and industry applicationsQingweiCaoauthorHaixiaHuauthorGeChenauthorBeiYangauthorZexiuQiauthorXiuminChenauthorYasmanyArmas DiazauthorCarlos LuisRabeiro MartinezauthorDanilaCianciosiauthorJianboXiaoauthorJosé L.QuilesauthorFrancescaGiampieriauthorMaurizioBattinoauthorBackground 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.Alimentación2026-08Artículo

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