Memory is an early-maturing corn (Zea mays L.) variety, primarily intended for silage use. It is adapted for cultivation in the Volga-Vyatka and Middle Volga regions, where it demonstrates high yields — up to 94.6 c/ha and 129.8 c/ha respectively. The dry matter content in the grain ranges from 27.3% to 37.6%, indicating good nutritional value and suitability for animal feed. The variety was developed by specialists Viktor Vasilievich Milenin and Taisiya Ivanovna Milenina, ensuring its quality and compliance with agronomic requirements. Corn Memory is not only a valuable feed crop but also a source of numerous beneficial substances for humans. It is rich in vitamins K, C, PP, B-complex vitamins, as well as minerals — phosphorus, potassium, copper, iodine, and fluorine. Boiling corn retains up to 80% of these elements, making it a beneficial product for maintaining health. Regular consumption of boiled corn contributes to improved brain function and memory, stronger bones, normalization of the cardiovascular system, skin rejuvenation, and overall body rejuvenation. Additionally, corn improves mood, blood coagulation, helps combat kidney stones, and supports pancreatic function. Modern research has revealed unique properties of corn proteins, particularly recombinant protein rich in methionine. Introducing this protein into the body promotes the synthesis of antibodies against toxic components of beta-amyloid, associated with neurodegenerative diseases such as Alzheimer's disease. Experiments on laboratory animals showed significant improvement in memory and accelerated learning due to reduced levels of beta-amyloid in blood and the brain. These discoveries highlight the potential of Corn Memory not only as an agricultural crop but also as a promising source of biologically active substances for human health.
