Continuous consumption of functional foods rich in antioxidants leads to several health benefits on non-communicable diseases. Pigmented maize, a traditional Mexican food, contains a high quantity of antioxidants. We determined the phytochemical composition of a raw and alkaline treated (nixtamal) blue hybrid maize (Zea mays L. var. E3E4) and investigated the effect of the nixtamal consumption on the liver oxidative stress and inflammation on rats fed a high-fat diet. We fed Wistar rats for eight weeks with standard diet, HFD, and HFD + Nixtamal. The nixtamalization process modified the chemical profile being cyanidin-3-O-glucoside the main anthocyanin compound (92.19%). Antioxidant capacity by ABTS (IC₅₀ 668.70 μg/mL) was increased. Sod1 gene expression and total liver antioxidant capacity were augmented after nixtamal treatment while MDA levels decreased. Histological analysis revealed a statistical reduced liver inflammation. Finally, our data suggest that maize’s anthocyanins counteract directly liver ROS, increasing Sod1, and ameliorate liver damage.

持续食用富含抗氧化剂的功能性食品可对非传染性疾病带来多种健康益处。色素玉米是墨西哥的传统食品，其中含有大量的抗氧化剂。我们确定了原始和碱性处理过的（尼克松）蓝杂种玉米（玉米（Zea mays L. var。E3E4））的植物化学组成，并研究了食用尼克松对食用高脂饮食的大鼠肝脏氧化应激和炎症的影响。我们用标准饮食，HFD和HFD + Nixtamal喂养Wistar大鼠八周。尼克氨化过程改变了化学特征，即花青素-3- O-葡萄糖苷为主要花色苷化合物（92.19％）。ABTS（IC ₅₀ 668.70μg/ mL）的抗氧化能力增强。草皮1尼克坦治疗后基因表达和总肝抗氧化能力增强，而丙二醛水平降低。组织学分析显示统计学上减少了肝脏炎症。最后，我们的数据表明玉米的花色苷可直接抵消肝脏ROS，增加Sod1并减轻肝脏损害。