Effect of antioxidants have always been beneficial to our body. When sweet corn is heated, its antioxidant content is released from the grain, and thereby making it a very healthy addition to one's diet. There has always been a common misconception that boiling or steaming vegetables and fruits lowers their nutritional content. According to new study, one loses some vitamin C when you heat produce but, you may well gain more antioxidant power than you lose on cooking.
For vitamin C is not the only antioxidant in fruit and vegetables. Some antioxidants actually require heat to release them from plant cells so they can be absorbed into the body. Researchers at Cornell University in the US have experimented with cooking corn on the cob for increasing lengths of time (10, 35 and 50 minutes). The longer the corn was cooked, the higher its antioxidant level.
Of especial interest was the release of ferulic acid, an antioxidant found mainly in grains, but generally in a form bound to the cell wall. Cooking sweet corn releases a lot of ferulic acid which, like other antioxidants, mops up free radicals which might otherwise damage your cells and tissues. Antioxidants, as is well-known, could play a vital role in protecting against heart disease, Alzheimer's disease and cancer.