"PURPLE CORN" ANO NGA BA ANG PURPLE CORN AT ANG MGA BENEPISYO NITO!

Purple corn was once a sacred crop to the ancient Incan civilizations. Now hundreds of years later, it is grown commercially in its native land of Peru. Historically it was valued for its use as a natural colorant for foods and beverages as well as for its role in making a popular drink called “chicha morada.”  Today’s markets still acknowledge the more traditional uses while research into the health benefits of this particular type of corn have made it a sought-after ingredient in the functional foods and supplements markets as well. Researchers have discovered the significant role of purple corn and its effects on cellular health, obesity, diabetes, inflammation and vascular integrity. These health benefits are largely tied to purple corn’s high content of anthocyanins, the antioxidant-rich color pigments that give it its dark purple color. In fact, purple corn has one of the absolute highest levels of a particular anthocyanin—cyanidin-3-glucoside—that has been attributed to a number of significant health benefits in humans. Fun Fact: Offerings of purple corn were given to honor athletes just prior to their sacrifice to Incan gods!

Phytonutrient Profile

• Contains one of the highest concentrations of cyanidin-3-glucoside compared to other anthocyanin-rich fruits and vegetables
• Unique and diverse anthocyanin profile containing predominantly cyanidins, pelargonidins, and peonidins
• Rich in phenolic acids such as p-coumaric, vanillic acid, protocatechuric acid, and flavonoids such as quercetin

Purple Corn Benefits

• One of the most potent vegetable sources of the antioxidant-rich color pigments called anthocyanins
• Supports healthy glucose and lipid metabolism
• Powerful antioxidant activity
• Promotes healthy aging and vascular integrity
• All-natural

Health Benefits

• Anti-Obesity and Diabetes
  
• Cancer / Cellular Health
  
• Vascular Integrity
  

An animal study conducted by Tsuda et al. (2004), demonstrated that cyanidin-3-glucoside from purple corn functions as an anti-obesity and an anti-diabetic agent. Weight gain was apparent in over-fed control mice, but not in over-fed mice that were administered purple corn cyanidin-3-glucoside. The researchers also reported that adipocytokine production increased when cyanidin-3-glucoside was administered in animal models. Adipocytokines, such as adiponectin and leptin, are proteins in the plasma that are valuable markers in glucose homeostasis. It was also discussed by Ryan et al. (2003) that adiponectin levels are substantially lower in obese or diabetic human subjects. When weight loss occurs, adiponectin levels are increased and restored to normal levels. Hyperglycemia is also a key marker tied to diabetes and obesity. When weight gain occurs, it is generally followed by excessive glucose levels in the plasma leading to hyperglycemia. Excess glucose is converted to fats/triglycerides and stored in adipose tissue. Tsuda’s team investigated purple corn’s role in fat metabolism and found that mice consuming the purple corn anthocyanins had reduced triglyceride accumulation in adipocytes (fat cells), and hyperglycemia (excessive glucose in the plasma) was reversed. This suggests that purple corn may have a significant role in controlling weight and hyperglycemia.

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