Purple corn - 90 capsules.

Purple Corn

Purple corn(Zea mays) is a variety of corn with blue-purple colored kernels. It is one of the most widely consumed foods in Peruvian cuisine, having been grown in South America for thousands of years. This variety of corn owes its color to its high content of anthocyanins. These are natural antioxidant chemicals that belong to the polyphenol group.

Our purple corn extract is standardized for a high content of min. 5% of anthocyanins.

What can anthocyanins affect? What scientific research says:

• Heart support: anthocyanins may help protect the heart and blood vessels from damage and inflammation1.

• Eyes and vision: antioxidant activity may also help protect the retina from UV and free radical damage2.

• Reducing inflammation: this type of polyphenols can also help reduce inflammation in the body, which can help reduce the risk of inflammatory diseases such as autoimmune diseases3,4,5.

Anthocyanins found in purple corn

Anthocyanins are a group of natural chemical compounds that belong to the flavonoid class. They are responsible for many colors found in plants, including the dark purple color of this variety of corn.

Anthocyanins are characterized by antioxidant activity, which means that they can help protect the body from free radicals. In addition, they exhibit anti-inflammatory effects, support cardiovascular function and may even help maintain eye health 1,2,3,4,5

Anthocyanins are water-soluble and easily absorbed by the body. Foods rich in anthocyanins are mainly fruits and vegetables, such as grapes, blueberries, black currants, blueberries, raspberries, strawberries, red cabbage and (of course) purple corn. However, the amount of anthocyanins in plant products can vary depending on variety, maturity level, growing conditions and preparation.

Why the popularity of purple corn?

Purple corn is a variety of corn native to the coastal and mountainous areas of Peru and Chile, where it was cultivated as early as pre-Columbian civilizations. Today, the cultivation of purple corn has spread to other parts of the world, including the United States, Canada, Europe and Asia. Although purple corn has been around since Mayan times, it has grown in popularity in recent years. Because of its valuable nutrients, it is often referred to as the vegetable of the future, and many people appreciate its unique purple cob color and sweeter flavor, compared to traditional yellow corn.

Purple corn has high nutritional value. It is rich in ingredients such as fiber, vitamins and minerals, as well as anthocyanins, which are known for their health properties, including strong anti-inflammatory and antioxidant effects - helping to fight free radicals.

Purple corn can be used in many ways, just like traditional yellow corn. It can be boiled, grilled, roasted, used as an ingredient in baked goods, snacks and popcorn.

Traditional uses of purple corn.

Corn is one of the traditional ingredients in the Peruvian drink chicha, popular in South America. Chicha is an alcoholic beverage that is made from fermented corn juice. Traditionally, the corn used to make chicha is soaked in water and then kneaded to make the juice. With purple corn, the drink is called "chicha morada" and is characterized by its dark color and unique flavor. Chicha tends to be consumed mainly during various celebrations, but in some regions of South America it is also sold in stores and on the streets. In addition to its antioxidant content, many people also drink it for the benefits of consuming fermented products. This is because chicha can be a rich source of naturally occurring probiotics with health-promoting effects on the human body, particularly on digestive processes.

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