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  Purple Corn - Raw, Organic, Imported from Peru
  Purple Corn
Raw Organic Purple Corn
  
Purple Corn
(Organic, Raw)

An ancient purple super food.  The kernels have a sweet nutty corn flavor and a very crunchy texture. The Purple Corn kernels are created by harvesting the corn cobs and then drying them in solar dryers. All of the nutritional elements are preserved due to the low heat drying process--making this purple corn the most nutritious available! 


Item# Item Name Our Price Qty Add
purple-corn-0001 Purple Corn (2 oz) $2.95
purple-corn-0002 Purple Corn (8 oz) $6.75
purple-corn-0003 Purple Corn (bulk 5 lbs) $34.50
purple-corn-0004 Purple Corn (40 lbs case)* $225.00
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Features:
*Coupon codes are not valid on case sizes.

Quality: 100% certified organic with fair trade growing and harvesting procedures. The Purple Corn kernels are created by harvesting the corn cobs and then drying them in solar dryers. This is an incredibly labor-intensive process. Upon completion, the kernels are removed and bagged. The Purple Corn flour is made by taking the kernels and then grinding them into fine flour.

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: Of all grains, purple corn is the highest in antioxidants, (even higher than blueberries!).  It contains substantial amounts of phenolics and anthocyanins, among other beneficial phytochemicals. Anthocyanins are a type of complex flavonoid that produces blue, purple or red colors. And CG3, the anthocyanin found in Purple Corn, is among the most potent antioxidants in existence.  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).

Uses: Try preparing an ancient refreshing drink from the Andes called “Chicha Morado” - an amazingly delicious and healthy drink! Chicha Morado is said to help lower blood pressure and reduce inflammation.

The kernels can also be blended or processed into tamales, tortillas, or other raw snacks. The kernels are fairly hard, however, and must usually be moistened (soaked in water for 6-8 hours) before use. You can also make into flour, purple corn bread, pizza crusts, crackers and more. Simply substitute an equal amount of Purple Corn flour for another type of grain in a favorite recipes.




Recipes:
Chicha Morado (Peruvian Purple Corn drink)


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