I note that "flavanols" (not "flavonoids") are listed in a recent publication:
Naturally Occurring Antimicrobials in Foods
Task Force Report 132, April 1998
Council for Agricultural Science and Technology
copies available at:
CAST, 4420 West Lincoln Way, Ames, IA 50014-3447
Phone: 515/292-2125.
The flavanols in cranberries (red color, I think) are said to be highly
inhibitory to yeasts, and the anthocyanidins (derivatives of the flavylium
cation) often have antimicrobial properties. However, I don't find that corn
is listed as having flavanols.
Don Duvick
