A preliminary study on popcorn by University of Scranton (Pennsylvania) chemistry professor Joe Vinson, PhD, reported that this classic snacking grain packs a potent secret inside its shiny, protective kernel.
His findings, presented at the 243rd National Meeting & Exposition of the American Chemical Society (ACS), show that popcorn holds a more concentrated dose of healthy antioxidant polyphenols than many fruits, vegetables and nuts. A separate finding showed that the popcorn hulls actually contain the highest concentration of polyphenols and fiber.
But don’t trade your five-a-day for popcorn just yet—fruits and vegetables contain vitamins and minerals you can’t get from the corn. Also, note that adding butter and salt can be counterproductive to the anti-inflammatory properties of popcorn. Keep it plain and simple.
This study still needs to undergo the rigors of peer review.
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