Purple Corn Benefits
Peru, South America
The whole corn
TRADITIONAL HERBAL USES AND MEDICINAL PROPERTIES
The most notable factor about Purple corn is that it is Purple which is rare amongst food groups. It is the Anthocyanins that produce the blue, purple or deep red colour. These Anthocyanins are a type of complex flavanoid. It is this phyto-chemical content, along with the high phenolic content that give Purple corn its antioxidant properties. In fact Purple corn is very high in anti-oxidants, higher than Blueberries.
These phyto-chemicals are associated with reducing the risk of heart disease, by reducing cholesterol, improving the blood flow and protecting the blood vessel from oxidative damage.
Purple Corn Extract 7:1 concentrate, can be added to food or liquid: Use 1/8 teaspoon daily, amount can be increased over time to 1 level tablespoon, (2 grams) This beautiful purple powder makes a nutritious addition to smoothies & Raw Chocolate recipes.
Our Purple corn flour can be used as a substitute for other flours and used to make superfood bread, crackers, cakes & biscuits: Use 1/3 purple corn flour to 2/3 other flour. It is made into a traditional Peruvian drink called ChiCha Morada with pineapple, cinnamon, clove, and sugar.
Purple Corn is from Peru, and it has a long history of use in Peruvian culture. All Purple corn strains originate from the ancient purple corn which is known as Kculli. This corn has been discovered to have had over 2,500 years of use amongst the Peruvian people. It’s local name is maiz morado. (Morado meaning purple)
Phenolic compounds, anthocyanin, Ferulic acid, p-coumaric acid, Cyanidin-3-glucoside, Several dimalonylated monoglucosides of cyanidin, peonidin, and pelargonidin were present as minor constituents