Purple corn is a native maize variety from Peru. It is botanically the same as regular corn, except that it produces the deepest shades of purple compared to any other food.
This purple color of Purple Corn [PC] is due to its high concentration of polyphenols, these substances give flavor and color to the Plantae kingdom. Polyphenols have been studied in the nutritional area because of its antioxidants properties.
An antioxidant brings multiple benefits when consumed, not only does it fights-off free radicals, which are molecules that can damage cells but also acts as an anti-microbial, anti-inflammatory and most recently there is evidence that it inhibits carcinogen-induced tumors. (tests with rodents).
Purple Corn has long been used by the inhabitants of the Peruvian Andes to color food and is best known as Chicha Morada, a refreshing drink made out of the corn kernels.
Because of its richness in polyphenols, purple corn is becoming subject of research as the content antioxidant content is in average 16.4 mg/gr, about 4 times stronger than blueberries which have 1.3 to 3.8 mg/g only. Refer to studies from the Horticultural Sciences Department of Texas A&M University in College Station, Texas.
Reasons for consuming antioxidant are multiple ones as to keep the cell healthy, protection against free radicals in the body caused by UV light, excessive exercise, bacterial infections, pollution, smoking, among other harmful agents.
Furthermore, the health and nutritional side benefits from purple corn are overall wellness as it lowers the blood pressure, giving more balance for an active lifestyle.