Purple corn is a Peruvian superfood with more antioxidants than blueberries. This corn contains many phytonutrients including large amounts of polyphenols and anthocyanins, which protect the blood vessels. Studies show that plants with high anthocyanins and phenolic constituents have the highest antioxidant activity. Anthocyanins are a type of complex flavonoid that plants give a blue, purple or red color. Anthocyanins are acting anti-inflammatory and stimulate the regeneration of connective tissue.
Also, as powerful antioxidants, anthocyanins can stabilize and protect capillaries and blood vessels from damage caused due to the effects of free radicals, stimulate collagen production (which is beneficial for the skin), improve circulation and lower the cholesterol.
Research shows that a diet rich in polyphenol ingredients lowers the risk of cardiovascular disease and certain cancers. Recent studies in animals and in humans have shown that increased intake of polyphenols may:
– protect you from atherosclerosis;
– reduce the blood pressure;
– reduce the occurrence of blood clots;
– encourage antioxidant capacity of blood.
Research from 2003 revealed the effects of purple corn on obesity and diabetes. Two groups of patients have consumed for 12 weeks foods rich in fat, but it is only one group received the purple corn. These groups of patients did not get fat, among them there was no adipocyte hypertrophy of adipose tissue (which occurs due to a high fat diet), as well as to the occurrence of hyperglycemia (increased blood sugar), increased amounts of insulin in the blood (which is a sign that points at the beginning of diabetes), as well as an increase in serum levels corn had the an increase in all the above mentioned parameters.