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  Peruvian Purple Corn Extract Powder
  Organic Purple Corn Extract Powder
Peruvian Purple Corn Extract Powder
  
Organic Peruvian Purple Corn Extract Powder

Purple corn is loaded with phenolics and anthocyanin, and has just about the highest antioxidant rating of any food--including blueberries.  This easy-to-use powder adds superfood power to all of your favorite recipes.


Item# Item Name Our Price Qty Add
prplcrn-pwdr-0001 Purple Corn Extract Powder (100 g) $27.50 (Out of Stock)
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Features:
Origin:
Purple corn, also known as Zea mays, is a variety of sweet corn. The intense color in purple corn is the result of anthocyanins, water-soluble blue plant pigment. This purple color has been prized by the people of the Peruvian Andes who use it as food and beverage coloring, a practice now becoming popular in other parts of the world.

Benefits:
Purple corn is rich in antioxidants, compounds that neutralize the free radicals so responsible for the aging process. Its high phenolic content means it is well equipped to provide safety against degenerative diseases.

The mean anthocyanin content of whole, fresh purple corn from Peru was 16.4 mg/g, compared to the 1.3 to 3.8 mg/g range found in blueberries according to research from the Horticulture Department of Texas A&M University in Texas. The antioxidant capacity and anti-radical action were more than twice that measured in blueberries. (Journal of Agricultural and Food Chemistry, May, 2003). Cyanidin 3-glucoside (C3G) is the most abundant anthocyanin found in purple corn. Several studies have documented its power, including one that compared C3G to 13 other anthocyanins using oxygen radical absorption capacity (ORAC) as its measure. The ORAC rating of C3C was 3.5 times that of Trolox, a synthetic and potent antioxidant analogue of vitamin E.

In a recent study, scientists from Ohio State University reported anthocyanins are potent antioxidants that may be protective against colon cancer. The researchers found that extract derived from purple corn was the most potent food extract in their study, taking only 14 micrograms of C3G to reduce cancer cell growth by half. In follow-up work, these researchers found that anthocyanins from purple corn not only completely stopped the growth of cancer cells, but also killed about 21 percent of cancer cells without having any effect on healthy cells. (Journal of Agricultural and Food Chemistry, October 22, 2008).

In another recent study completed in Japan where most of the research on purple corn is being done, scientists examined the influence of dietary purple corn color (PCC) extracted from purple corn seeds on induced mammary cancer in genetically damaged rats. They found that PCC significantly inhibited the cancer growth, and also significantly inhibited the growth of human mammary cancer implanted in the rats. PCC and C3G inhibited cell viability and induced appropriate cell death in the mammary tumor cells. The researchers concluded that C3G could act as a chemopreventive and also as a chemotherapeutic agent for cancers involving mutations in ras genes. Mutations in ras stimulate cell division and proliferation, and facilitate development of various cancers. (Cancer Science, September, 2008). Various researchers have found through studies with rats that hypertension and total cholesterol are also lowered by purple corn intake (Journal of Nutritional Science and Vitaminology, February, 2007; Food Chemistry and Toxicology, February, 2008).

Allergy Information: This product was manufactured in a facility that uses nuts.  Product may contain traces of nut meats.


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Frequently Asked Questions

Q: How much C3G is in this product?
A: We have not tested for that particular marker.  However, our Purple Corn Extract is low temperature process from the cobs and retains a very potent compound for anthocyanins.


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