Huitlacoche (corn smut), caused by the phytopathogenic fungus Ustilago maydis, as a functional food

Abstract

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.