Consumption of nixtamal from a new variety of hybrid blue maize ameliorates liver oxidative stress and inflammation in a high-fat diet rat model

[Display omitted] •Nixtamalization process modifies the antioxidant capacity of blue maize products.•Cyanidin-3-O-glucoside was the main anthocyanin identified in nixtamal.•Feeding rats with blue maize nixtamal increases Sod1 gene expression.•Hybrid blue maize improves in vivo liver inflammation and reduces oxidative stress. Continuous consumption of functional foods rich in antioxidants leads to several health benefits on non-communicable diseases. Pigmented maize, a traditional Mexican food, contains a high quantity of antioxidants. We determined the phytochemical composition of a raw and alkaline treated (nixtamal) blue hybrid maize (Zea mays L. var. E3E4) and investigated the effect of the nixtamal consumption on the liver oxidative stress and inflammation on rats fed a high-fat diet. We fed Wistar rats for eight weeks with standard diet, HFD, and HFD + Nixtamal. The nixtamalization process modified the chemical profile being cyanidin-3-O-glucoside the main anthocyanin compound (92.19%). Antioxidant capacity by ABTS (IC50 668.70 μg/mL) was increased. Sod1 gene expression and total liver antioxidant capacity were augmented after nixtamal treatment while MDA levels decreased. Histological analysis revealed a statistical reduced liver inflammation. Finally, our data suggest that maize’s anthocyanins counteract directly liver ROS, increasing Sod1, and ameliorate liver damage.