<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7151</journal-id>
<journal-title><![CDATA[Acta botánica mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Act. Bot. Mex]]></abbrev-journal-title>
<issn>0187-7151</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Ecología A.C., Centro Regional del Bajío]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-71512025000100201</article-id>
<article-id pub-id-type="doi">10.21829/abm132.2025.2439</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Compuestos químicos funcionales en el maíz morado (Zea mays): una revisión bibliográfica]]></article-title>
<article-title xml:lang="en"><![CDATA[Functional chemical compounds in purple corn (Zea mays): a literature review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tepixtle-Colohua]]></surname>
<given-names><![CDATA[Veronica Virginia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Trejo]]></surname>
<given-names><![CDATA[Benito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saucedo]]></surname>
<given-names><![CDATA[Alma L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Secretaría de Ciencia, Humanidades, Tecnología e Innovación  ]]></institution>
<addr-line><![CDATA[Cd.Mx ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Laboratorio Nacional de Investigación y Servicio Agroalimentario y Forestal ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<numero>132</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-71512025000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-71512025000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-71512025000100201&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes y Objetivos:  El maíz morado (Zea mays) es una variedad nativa de América, rica en compuestos fenólicos, principalmente antocianinas, y otros compuestos fitoquímicos funcionales. En los últimos años ha tenido un incremento en su consumo y distribución, ya que además de que es símbolo gastronómico de varias localidades de México, por sus propiedades bioquímicas y potencial nutricional, ha despertado la curiosidad de varios grupos de investigación en distintas partes del mundo. Con la finalidad de destacar las características de los compuestos químicos funcionales, principalmente antocianinas y antioxidantes del maíz morado, se realizó este trabajo de revisión bibliográfica.  Métodos:  Se efectuó un análisis bibliométrico utilizando la base de datos Scopus para identificar publicaciones relevantes relacionadas con los términos &#8220;Purple corn&#8221; y &#8220;Anthocyanins&#8221;. Los metadatos fueron procesados con VOSviewer para construir redes de co-ocurrencia de palabras clave y analizar tendencias de investigación.  Resultados clave: El análisis bibliométrico reveló 308 documentos clave, publicados entre 1979 y 2024, y permitió delinear cuatro temas principales: antocianinas, compuestos antioxidantes, valor nutricional y beneficios para la salud. El maíz morado destacó por su elevado contenido de antocianinas (ca. 1430 mg/100 g), especialmente derivados glucosilados de cianidina, pelargonidina y peonidina, cuya biosíntesis se relaciona con factores ambientales. Los principales compuestos antioxidantes fueron ácido ferúlico y derivados de quercetina, con notable capacidad antioxidante (ca. 271.33 mg GAE/g). Respecto a su composición nutricional, el maíz morado sobresale en carbohidratos, proteínas y fibra. Además, diversos estudios vinculan su consumo con efectos antiobesidad, antiinflamatorios, antidiabéticos, cardioprotectores, anticancerígenos, entre otros beneficios.  Conclusiones: El maíz morado es un alimento funcional con importantes beneficios para la salud, respaldado por estudios científicos que enfatizan sus propiedades antioxidantes y calidad nutricional. La investigación realizada ha permitido reconocer su potencial en la industria alimentaria y farmacéutica, y resaltar la importancia de continuar investigando sus propiedades bioactivas y aplicaciones nutraceúticas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background and Aims:  Purple corn (Zea mays) is a native variety of the Americas, rich in phenolic compounds, mainly anthocyanins, and other functional phytochemicals. In recent years, its consumption and distribution have increased significantly, not only because it serves as a gastronomic symbol in various regions of Mexico, but also due to its biochemical properties and nutritional potential, which have attracted the interest of research groups around the word. This literature review was conducted with the aim of highlighting the characteristics of the functional chemical compounds found in purple corn, focusing mainly on its anthocyanins and antioxidant content.  Methods:  A bibliometric analysis was conducted using the Scopus database to identify relevant publications related to the terms &#8220;Purple corn&#8221; and &#8220;Anthocyanins.&#8221; Metadata were processed using VOSviewer to construct co-occurrence networks of keywords and analyze research trends.  Key results:  The bibliometric analysis identified 308 key documents published between 1979 and 2024, and allowed the delineation of four main research themes: anthocyanins, antioxidant compounds, nutritional value, and health benefits. Purple corn stood out for its high anthocyanin content (ca. 1430 mg/100 g), particularly glycosylated derivatives of cyanidin, pelargonidin, and peonidin, whose biosynthesis is influenced by environmental factors. The main antioxidant compounds identified were ferulic acid and quercetin derivatives, exhibiting significant antioxidant capacity (ca. 271.33 mg GAE/g). With respect to nutritional composition, purple corn is rich in carbohydrates, proteins, and fiber. Furthermore, several studies have associated its consumption with anti-obesity, anti-inflammatory, antidiabetic, cardioprotective, and anticancer effects, among other benefits.  Conclusions: Purple corn is a functional food with significant health benefits, supported by scientific studies emphasizing its antioxidant properties and nutritional quality. The research conducted has highlighted its potential applications in the food and pharmaceutical industries and underscored the importance of continuing to explore its bioactive properties and nutraceutical applications.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[pigmentos]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[pigments]]></kwd>
</kwd-group>
</article-meta>
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