Purple maize (Zea mays L.), which originated in South America, has potential use in the biomedical and food industries due to its high concentration of bioactive substances which includes flavonoids, phenolic compounds and anthocyanin. The bioactive compounds have anti-angiogenesis, anti-mutagenic, anti-oxidant, anti-mutagenic, anti-carcinogenic and anti-inflammatory qualities that serve the health industries. Purple maize compounds benefit the food processing sector by affording an alternate solution to artificial colorants. Purple maize has been genetically engineered to boost the productivity of bioactive compounds by inserting several genes and employing bidirectional promoters. There are several ways for extracting bioactive chemicals from purple maize, which are classed as traditional and contemporary extraction methods. The extraction procedures were intended to suit industrial scale needs while retaining the nutritive benefits of the compounds. The review emphasizes the contemporary research on genetically altered purple maize as well as industrial scale extractions of bioactive chemicals with biomedical and food sector implications.

Graphical abstract

中文翻译：

---

紫玉米中生物活性化合物的功能相关性：当代提取进展和前瞻性应用

紫玉米（Zea maysL.) 原产于南美洲，由于其高浓度的生物活性物质（包括黄酮类化合物、酚类化合物和花青素）在生物医学和食品工业中具有潜在用途。生物活性化合物具有抗血管生成、抗诱变、抗氧化、抗诱变、抗癌和抗炎特性，为健康产业服务。紫色玉米化合物通过为人工着色剂提供替代解决方案而使食品加工部门受益。紫玉米经过基因工程改造，通过插入几个基因和使用双向启动子来提高生物活性化合物的生产力。从紫玉米中提取生物活性化学物质的方法有多种，分为传统提取方法和现代提取方法。提取程序旨在满足工业规模的需求，同时保留化合物的营养价值。该评论强调了对转基因紫玉米的当代研究以及对生物医学和食品行业具有影响的生物活性化学品的工业规模提取。

图形概要