TY - JOUR
T1 - El huitlacoche (tizón del maíz), causado por el hongo fitopatógeno Ustilago maydis, como alimento funcional
AU - Juárez-Montiel, Margarita
AU - Ruiloba de León, Sandra
AU - Chávez-Camarillo, Griselda
AU - Hernández-Rodríguez, César
AU - Villa-Tanaca, Lourdes
PY - 2011/4
Y1 - 2011/4
N2 - Background: In recent years the need has arisen to study and develop (or re-discover) foods that have nutritional characteristics as well as specific functions, such as improving health and/or reducing the risk of disease. For this reason knowledge of the nutritional value of food is important to promote greater consumer acceptance. In Mexico huitlacoche (also, cuitlacoche) has traditionally been prized as a delicacy since the time of the Aztecs and is currently being studied as a potential functional food and as a producer of natural bioactive substances that are used in fortifying foods. Aims: To present an updated review about the properties of the huitlacoche (corn smut) as functional food. Methods: A bibliographic search was performed and data were discussed. Results: The data of the works reviewed here show that huitlacoche contains many compounds that confer to it unique organoleptic and nutraceutical characteristics. Conclusions: The content of bioactive substances in huitlacoche supports the proposal that this is a good functional food as well as producer of compounds to enrich other foods.
AB - Background: In recent years the need has arisen to study and develop (or re-discover) foods that have nutritional characteristics as well as specific functions, such as improving health and/or reducing the risk of disease. For this reason knowledge of the nutritional value of food is important to promote greater consumer acceptance. In Mexico huitlacoche (also, cuitlacoche) has traditionally been prized as a delicacy since the time of the Aztecs and is currently being studied as a potential functional food and as a producer of natural bioactive substances that are used in fortifying foods. Aims: To present an updated review about the properties of the huitlacoche (corn smut) as functional food. Methods: A bibliographic search was performed and data were discussed. Results: The data of the works reviewed here show that huitlacoche contains many compounds that confer to it unique organoleptic and nutraceutical characteristics. Conclusions: The content of bioactive substances in huitlacoche supports the proposal that this is a good functional food as well as producer of compounds to enrich other foods.
KW - Corn smut
KW - Functional food
KW - Huitlacoche
KW - Phytopathogenic fungus
KW - Ustilago maydis
UR - http://www.scopus.com/inward/record.url?scp=79955654084&partnerID=8YFLogxK
U2 - 10.1016/j.riam.2011.01.001
DO - 10.1016/j.riam.2011.01.001
M3 - Estudio breve
C2 - 21352944
SN - 1130-1406
VL - 28
SP - 69
EP - 73
JO - Revista Iberoamericana de Micologia
JF - Revista Iberoamericana de Micologia
IS - 2
ER -