PURPLE Corn, another supplement of the Inkas

Purple Corn

Purple Corn (Zea mays L.)


In the valleys of the Peruvian Andes where it is grown at 3,000 m, the ear develops an intense color and distinctive flavor that makes it special and unique, this is due to factors such as climate, soil and / or water.

Purple corn owes its color to anthocyanins, water-soluble pigment, the color spectrum ranges from purple to red and is a powerful natural antioxidant


The anthocyanins found in Purple Corn can promote blood circulation, stabilizing and protecting blood vessels and capillaries in general and in particular oxidative damage, improving microcirculation. The results of several epi vx demiological studies indicate that regular consumption of foods rich in polyphenolic compounds is associated with a reduced risk of developing cardiovascular disease.
Anthocyanins found in Purple Corn can stimulate the regeneration of connective tissue and promote collagen formation.
When the Purple Corn is added to the diet, you can suppress the body’s enzymes that help synthesize fatty acids, which may be beneficial in preventing diabetes and obesity.
Recently it has been reported that the material obtained from dwelling Purple corn can reduce colon carcinogenesis. It is also said that this pigment has a higher antioxidant capacity and radical anti kinetics than blueberries and higher or similar amount in antocianínico and phenolic content.
In Peru, purple corn is grown extensively and is used for the production of soft drinks and desserts, and even culinary preparations thus has become a valuable ingredient for the growing Peruvian cuisine.

Source: Journal of Nutritional Science and Vitaminology, February, 2007.Food Chemistry and Toxicology, February, 2008.

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