Maíz: perfil nutricional y su influencia en la salud humana

Fabiola Araceli Guzmán Ortiz; Ciro Barush Muñoz-Llandes; GÉNESIS KARENDASH GONZÁLEZ QUIJANO; Javier Castro-Rosas

Autores/as

Fabiola Araceli Guzmán Ortiz Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-1333-3624
Ciro Barush Muñoz-Llandes Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-5448-6577
GÉNESIS KARENDASH GONZÁLEZ QUIJANO National Institute of Genomic Medicine https://orcid.org/0000-0002-6708-5219
Javier Castro-Rosas Universidad Autónoma del Estado de Hidalgo

Palabras clave:

maíz, Zea mays L., almidón, fibra, proteína

Resumen

El maíz es un cereal que constituye una fuente importante de carbohidratos complejos, principalmente almidones y fibra dietética. Aporta vitaminas del complejo B, como tiamina, niacina y ácido fólico, esenciales para el metabolismo energético y el adecuado funcionamiento del sistema nervioso. Sin embargo, presenta limitaciones en aminoácidos esenciales como lisina y triptófano, por lo que su valor proteico puede mejorarse mediante complementación. Contiene minerales relevantes como magnesio, hierro y zinc, involucrados en funciones musculares, formación de glóbulos rojos y respuesta inmunológica. El proceso tradicional de nixtamalización incrementa la biodisponibilidad de calcio, elevando su valor nutricional. Además, el maíz posee compuestos bioactivos con capacidad antioxidante, como luteína, zeaxantina, vitamina E, ácido ferúlico y antocianinas en variedades pigmentadas, los cuales contribuyen a la reducción del estrés oxidativo y la inflamación. El consumo moderado, especialmente en formas integrales y tradicionales, favorece una dieta equilibrada y saludable.

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