From corn to flake: Health-promoting phenolic acids lost during food processing

For many Americans, highly processed foods are on the menu for breakfast, lunch, and dinner. Even when the raw materials — grains, for example — are high in vitamins and health-promoting phenolic compounds, processing can rob the final product of these nutrients. Scientists reveal what happens to cancer-fighting phenolic acids in corn when it is processed into cornflakes.

Source: sciencedaily.com