Purple Corn Extract, 7: 1, water-soluble, naturally rich in antioxidants.
Insider tip in Purple, health booster with high ORAC value (about 96,400 per 100g)
Purple corn? Yes, purple! It grows like that. Really dark purple corncobs. In the Andes at about 3000 m.
They serve our health in an extremely effective way.
The strong color is due to the high proportion of anthocyanins, flavonoids that are antioxidants.
BENEFITS OF PURPLE CORN
Due to its high content of anthocyanin (blue-violet pigment) it is a powerful, natural antioxidant that stimulates the regeneration of the body cells.
Purple Corn contains phytochemicals, which, while not nutritional, protect the body against environmental influences, strengthen the body's immune system and protect it from carcinogenic substances.
- Liver protection
- Slimming Help
- Blood Pressure Help
- Radical scavenger
- Cancer retardant
Purple maize, also called purple corn, maiz morado, pup corn, kculli (Quechua), is cooked, juiced and the water is eliminated.
The result is a practical, super-fine, water-soluble powder that contains everything the purple corn can offer in terms of health benefits.
The water is removed slowly and gently, so that all active ingredients remain intact. The powder is violet, fruity and healthy, not only tastes good, but also helps to lose weight.
Purple corn grows in the Andes, there called "maiz morado". It has been highly revered since the Mayan culture. Today we know about the high concentration of phytonutrients and phenolic compounds that make purple corn a real health booster.
Purple corn is the basis of the "chicha morada", a ubiquitous especially in the capital Lima.
Preparation Chicha Morada
In the past, the delicious dark drink was created by spending hours boiling the corncobs.
This is much easier now with our 7: 1 extract:
Just dissolve the powder first with a small amount of warm (not hot) water until it is creamy, then add cinnamon and cloves powder to the cream, pineapple (such as pineapple juice pads), or milk, yoghurt, buttermilk, or more water. Season to taste with erythritol or sugar and lemon juice (even better with lime juice) and serve cold. Frequently, the Chicha Morada is served with additional diced apples. If flavored with Andaliman it is especially delicious.
Served cold, the chicha morada is known and appreciated as a health-giving refreshment.
Long before the Inca period, the ancient peoples of Peru used purple maize, as evidenced by grave finds and clay objects. The present form of preparation was created from a culinary mixture, as Spanish and African influences mix in Peru from the era of slavery.
The non-alcoholic beverage is widely available in Peru, especially in Lima. For children it is a healthy alternative to soft drinks from multinationals.
Purple corn is also used to make a very popular dessert, a type of pudding called
Attributed properties of Maiz Morado
A hypotensive effect is commonly attributed to purple corn and chicha morada.
That is why the high proportion of antioxidants is being researched.
At Nagoya University in Japan, rats have been shown to have beneficial effects on the inhibition and development of rectal cancer, as well as antioxidant protection of the liver.
Ohio State University also experimented with human cancer cell cultures with the addition of various anthocyanins, with purple corn anthocyanins proving to be the strongest of the investigated compounds, not only in inhibiting the growth of cancer cells but even destroying them.
Properties of Purple Corn, Maiz Morado:
• Natural antioxidants
• Ideal for smoothies
• Pure vegetarian, vegan
Gluten, gelatin, animal substances, yeast
Put 1 tablespoon of Maiz Morado powder into a small amount of water, stir until creamy, then add more liquid, or sprinkle over food. Add the tender sweet-tasting Maiz Morado powder to yoghurt, cereals, juices or smoothies. 1 tablespoon per day is sufficient to develop the performance-enhancing effect and to facilitate weight loss. If you want to increase the effect increase the dose.
Recent findings from previous studies
Zea mays L. "Kculli" could control high blood pressure.
The purple corn is a variant of Zea mays L. It is native to Peru and has been used as food there for millennia.
The Kculli line is quite old, ancient objects in the shape of this corncob were found in archeological sites of the central coast of Peru that date back at least 2500 years as well as in the pottery of the Mochica culture. Purple corn was used by the Andean peoples to color food and drinks, something that the West is rediscovering now.
WHAT STUDIES IMPLEMENT
Recent studies in animals and humans have shown that higher levels of polyphenol can lower high blood pressure, reduce blood clotting and increase the antioxidant capacity of the blood.
Since the purple substance in Zea mays L. "Kculli" is rich in polyphenols, regular use may be good for people with high blood pressure.
Acquaviva and others (2003) also investigated the antioxidant effects of vegetable phenols. The effect of cyanidin and cyanidin 3-O-beta-D-glucoside on DNA breaks and their ability to destroy free radicals and inhibit xanthine oxidase activity. Cyanidin and cyanidin 3-O-beta-D-glucoside showed a dose-dependent protective effect against DNA breaks, scavenging radicals, and significantly blocking the activity of xanthine oxidase.
This suggests that anthocyanins in purple corn have potent antioxidant properties and may therefore be important in the treatment of disease.
APPLICATION IN TRADITIONAL MEDICINE
The corn kernels of Zea mays L. "Kculli" are mainly used as food. Prepared as a drink (Chicha Morada) they have a diuretic and antihypertensive effect, probably due to the polyphenols.