Purple corn contains a variety of phytonutrients including copious amounts of phenolics and anthocyanins. The high amounts of antioxidants are responsible for the corn's rich, purple color and also means it is also high in antioxidants (a substance that inhibits oxidation). With that being said, it is shown to stabilize capillaries, promote collagen production (hello, youthful skin!), and promote blood flow.
2. Anti- Diabetes:
Anthocyanin strengthens our glandular system which affects the pancreas and how it normally secretes natural insulin. The corn also keeps your body fat lower, which regulates your fat levels. This helps stabilize blood sugar levels.
3. Anti-Obesity:
"A July 2003 study published in the "Journal of Nutrition" looked at the anti-obesity potential of the purple corn anthocyanin C3G. The research looked at four groups of mice: one fed a high-fat diet, a second fed a high-fat diet and a purple corn extract that contained C3G, a third fed a normal diet and a fourth fed a normal diet and purple-corn extract with C3G. When the results were compared at the end of 12 weeks, rats fed the high fat diet with C3G showed less propensity toward obesity than the rats fed the high fat diet without C3G, despite the fact that there was no significant difference in caloric consumption between the two groups. The rats on the high-fat diet with C3G supplementation also showed no significant differences in fatty tissue weight when compared to the rats on the normal diets. Rats on the high-fat diet that consumed C3G did not show the propensity toward hyperglycemia and insulin resistance that rats on the high-fat diet without C3G did. The researchers concluded that purple corn anthocyanins may have the potential to fight obesity and diabetes"
Enough said.
-LIVESTRONG.COM
4. Anti-Inflammation:
Inflammation is caused when the body tries to contain infection. Inflamed or swelling organs can lead to death, like brain swelling or heart enlargement. The large amounts of anthocyanin will aid inflammation and will prevent diseases like tonsillitis, bronchitis, meningitis, etc.
5. Energy!:
The anthocyanin in the Purple Corn is both a cell booster and protector. With that being said, if your cells are healthy and boosted, your organs function properly and your whole body is vitalized. Your energy levels will skyrocket because your body is thanking you from the inside out and functioning at your Pure Potential!
Sources:
http://www.livestrong.com/article/288065-what-are-the-benefits-of-purple-corn-extract/
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As was pointed out by the initial physio assessment, nutrition for me needs to focus on collagen / connective tissue building foods. It turns out these types of foods will also be particularly important for Carl to help out with the integrity of his ankle (considering the fracture and associated tissue damage). So, let’s talk about what ingredients are required for building and repairing healthy connective tissue – the stuff that makes up our bones, joints, tendons, ligaments, cartilage, fascia and so much more.
I’m going to lay the nutrition part of this down in a table to keep things simple (otherwise I’d need to write a book on it). I’m going to add some more to it in coming days, so check back again for an extended list of foods!
Nutrients required for collagen and connective tissue formation and integrity:
It’s all well and good looking at the nutrients required for connective tissue repair, however, as with all areas of health, nutrients are not the only ingredients. Things like stress, lack of sleep and exposure to environmental toxins all affect our hormone levels, resulting in increased cortisol, decreased glucose absorption into cells and therefore an inability to make glucosamine (due to inablitiy to make enough GAGs).
Not only that, but we need to look at our toxin exposure and burden – how hard is your liver having to work and how much back log does it have to deal with? Can you reduce the chemical exposure in your homes? Your diet? Your workplace? The reason being that one of the liver detox pathways – glucoronidation – requires a lot of glucaronic acid (an amino acid which is a major component of chondroitin) to complete the job of detoxifying some drugs, hormones (esp cortisol and oestrogen) and pollutants. If your liver is using up most your glucuronic acid for detoxifying, then there won’t be much left to make chondroitin.
Sulfation, like glucuronidation, is another important liver detoxification pathway, primarily responsible for detoxifying hormones and some drugs (e.g. NSAIDs). As the name suggests, this pathway uses a lot of sulfur molecules. So once again, if the majority of your sulfur is going to detoxification then you have little left to bind to glucosamine and chondroitin to repair cartilage.
So basically, eat a diet high in bone broths, good quality protein from good quality (ideally organic grass fed) meats and eggs, loads of veggies, unpasteurised fermented veggies, kombucha (a fermented tea that makes the glucuronic detox pathway more effective) loads of berries, fruit, healthy fats (fish, grass fed beef, extra virgin cold pressed flax oil / meal, eggs, avocado, nuts, seeds, coconut, butter, ghee, cold pressed EV olive oil, skate liver oil), and low in grains and sugar is the way to eat your connective tissue healthy.
You (and we) are also however going to need to keep a clean (low toxin) environment, clean drinking water, have plenty of good quality sleep and keep stress levels low. Meditation and a detoxification plan would therefore be a perfect part of your connective tissue repair protocol.
Meditation – an important part of tissue healing.
]]>© 2012 Japanese Cancer Association.
1Department of Experimental Pathology and Tumor Biology, Nagoya City University Graduate School of Medical Sciences, Nagoya, Japan.]]>Anthocyanins—compounds that give red, violet, and blue plants their color—offer powerful colon cancer-fighting ability, according to recent research.*
Various extracts containing anthocyanins were tested on cultured human colon cancer cells. Using extracts from grapes, radishes, purple corn, chokeberries, bilberries, purple carrots, elderberries, and other plants, scientists determined the amount needed from each to decrease the growth of the cancer cells by half. Purple corn extract was the most potent, followed by chokeberry and bilberry. Anthocyanins from radish and black carrots slowed the growth of cancer cells anywhere from 50% to 80%; however, anthocyanins from purple corn and chokeberries completely stopped the cancer growth, as well as killing 20% of the cancerous cells. In rats, anthocyanins from bilberries and chokeberries reduced the signs of colon tumors by 70% and 60%, respectively.
“All fruits and vegetables that are rich in anthocyanins have compounds that can slow down the growth of colon cancer cells,” the authors concluded.
—Dayna Dye
Reference * Available at: http://www.eurekalert.org/pub_releases/2007-08/osu-ctc081507.php. Accessed August 27, 2007.
]]>By Kenneth Jones
As seen on cms.herbalgram.org
Purple corn is fast approaching classification as a functional food—an integral component of the diet that provides energy and essential nutrients. Researchers in the fields of food and nutrition are intensely searching for functional foods in almost every corner of the world and from a diversity of plants. Examples include purple corn (Zea mays L., Poaceae), green tea (Camellia sinensis [L.] Kuntze, Theaceae), soy isoflavones (Glycine max [L.] Merr., Fabaceae), various nuts, plus various other natural substances in the human diet containing antioxidant and other substances with alleged or proven potential disease-preventive properties.
Purple corn (frequently referred to as blue corn) is botanically the same species as regular table corn. Yet by a twist of nature, this corn produces kernels with one of the deepest shades of purple found anywhere in the plant “kingdom.” Research has shown that purple corn contains cell-protecting antioxidants with the ability to inhibit carcinogen-induced tumors in rats. Many plant-derived substances are believed to show these properties, but few have also demonstrated anti-inflammatory capabilities and the potential to help prevent obesity.
The kernels of purple corn (maiz morado in Spanish) have long been used by the people of the Peruvian Andes to color foods and beverages, a practice just beginning to become popularized in the industrialized world. They also make a fermented/alcoholic drink from the kernels which they call chicha morada.1
Rich in Anthocyanins
The source of this natural alternative to synthetic food dyes is the largest group of natural, water-soluble pigments in the plant world, known as “anthocyanins.”2 (The word anthocyanin is derived from the Greek terms,anthos, meaning flower, and kyanos, meaning blue.3) Anthocyanins are responsible for the purple, violet, and red colors attending many plants. Anthocyanins belong to an even larger class of plant chemicals known as flavonoids and are found in diverse plants, including many food plants.4
Researchers at the Horticultural Sciences Department of Texas A&M University in College Station, Texas, recently determined that the mean anthocyanin content of whole, fresh purple corn from Peru was 16.4 mg/g, which was much higher than fresh blueberries (1.3-3.8 mg/g). On a dry weight basis, the mean content of purple corn was comparable to blueberries (17.7 and 9.2-24.0 mg/g, respectively). The kernel pericarp held by far the greatest concentration of anthocyanins, contributing 45% of the total content. More intriguing, the in vitro antiradical capacity of purple corn extract against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical was greater than that of blueberries (Vaccinium corymbosum L., Ericaceae), which have shown higher antioxidant values than many other commercial food plants.5
Powerful Antioxidant
Digging deeper, the most abundant anthocyanin found in purple corn, called “C3G” (3-O-? -D-glucoside6,7), also known as cyanidin-3-O-?-glucopyranoside,8 has been keeping researchers very busy lately. In a number of tests designed to assess the potential health benefits of this anthocyanin, one study after another has proven its antioxidant strength. Like other anthocyanins, C3G is found in a wide variety of food plants and is actually the most common anthocyanin found in nature. C3G is the most abundant anthocyanin in some foods, such as the juice of ruby oranges (Citrus sinensis [L.] Osbeck “Blood orange,” Rutaceae)8 and blackberry (Rubus allegheniensis [L.] Bailey, Rosaceae) extract.9 Red wine also contains appreciable amounts,10,11 but other anthocyanins predominate.12
C3G displays significant in vitro antioxidant activity. In one study C3G came out on top when compared to 13 other anthocyanins in the ORAC (oxygen radical absorbance capacity) assay, which tests for antioxidant activity. The strength of C3G was 3.5 times that of Trolox® (a synthetic and potent antioxidant analogue of vitamin E).13 To date, the radical scavenging/antioxidant capacity of C3G has been demonstrated in at least a dozen different assays.8,14-20 In one in vitro study, C3G was tested for the potential to prevent damage caused by ultraviolet (UV) light. Its ability to inhibit the oxidation of fat cells induced by UVB (280-315 nm) light was at least 40 times that of vitamin E; however, vitamin E is a weak inhibitor of UVB-induced lipid oxidation because it rapidly breaks down under UV light.19 Oxidative stress and immune suppression caused by UV light are well-known for their role in the induction of skin cancers.20
Oxidative stress is described as a state in which there is an excess of oxygen-based free radicals. To avoid the damage they can cause to cells, the body produces antioxidants to inactivate these free radicals. If they prove insufficient, however, the body suffers from oxidation of lipids, proteins, and nucleotide bases. In models of oxidative stress using oxidative injury to the liver, male rats fed a diet containing 0.2% C3G (2 g/kg of feed) for 2 weeks beforehand showed significantly less liver injury compared to the control group.21 A similar study in rats fed C3G in liquid form (0.9 mmol/kg) also found significant hepatoprotective effects.22
Anti-inflammatory Capabilities
In a study on the anti-inflammatory potential of C3G, male rats administered the anthocyanin orally in liquid form (0.9 mmol/kg) prior to chemically-induced acute inflammation showed significantly less inflammation and significantly attenuated levels of pro-inflammatory cytokines (interleukin-6, interleukin-? , and tumor necrosis factor-? , and inducible nitric oxide [iNOS] expression) and nitric oxide (a free radical).23 Based on these results, it is possible that this plant pigment may also suppress the inflammatory response in diseases marked with inflammation.
Preventing Cancer
Could the anthocyanin pigment also help prevent some types of cancer? That question was put to the test in rats first treated with a carcinogen (1,2-dimethylhydrazine) and then fed a diet containing a known environmental carcinogen (PhIP or 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) that also targets the mammary gland, prostate, and large intestine in rats and causes colorectal cancer. Incidentally, the carcinogen used in the study, known as a heterocyclic amine, is the most abundant of around 20 other types found in cooked meats and fish. Both the early signs of colorectal cancers and the numbers of malignant and benign tumors that formed in the colons of rats that had the purple pigment in their diet (5% of feed for 32 weeks; a nontoxic dose based on previous carcinogenicity studies of PCC) were significantly reduced, and there were no adverse effects. The authors of the study note that extract or juices of plants that contain high amounts of anthocyanins have previously been reported to inhibit mutagenesis induced by heterocyclic amines.24
The oxidation of fats or lipids in blood serum contributes to the condition known as atherosclerosis. When male rats were fed a diet containing a high amount of C3G (0.2% of feed for 2 weeks) in place of sucrose content in the control diet, their blood serum showed a significantly lower level of oxidation along with a significant decrease in the susceptibility of their serum lipids to undergo oxidation, yet their body’s natural antioxidants (serum levels of vitamins C and E, glutathione, and uric acid) remained unaffected. Another intriguing discovery in this study was that the rats with C3G in their feed also showed significant decreases in levels of total cholesterol—about 16% less.25
Anti-obesity Potential
What would happen if rats were fed C3G as part of a high-fat diet? To find out, researchers in Japan compared the body weights of male mice fed a high-fat (HF) diet with another group fed the same HF diet but with the addition of purple corn color (PCC) which provided C3G (0.2% or 2 g/kg of feed). Results were also compared to 2 control groups: one fed a normal diet and one fed a normal diet with C3G. After 12 weeks, the results were obvious: mice in the PCC-HF group showed significantly less signs of developing obesity, yet exhibited no significant difference in food consumption compared to the control groups with or without the PCC in their feed. When related to the primary control group (no HF diet or PCC), the adipose tissue weights of the PCC-HF group were not significantly different. In addition, fatty tissue in HF-diet group was found to be growing in size but showed no increase in the PCC-HF group. The HF-diet group also developed a state of hyperglycemia along with an over-production of insulin. Interestingly, this was not observed in the PCC-HF group in which both pathologies were completely normalized. In conclusion, the researchers stated that their tests of PCC provide a nutritional and biochemical basis for the use of the pigment or anthocyanins as a “functional food factor”—one that may be beneficial for helping to prevent diabetes and obesity.26 It now remains for future studies to determine the possible contributing effects of other substances from purple corn which are extracted along with PCC.
More recent efforts to determine the potential anti-obesity mechanisms of purple corn pigment have focused on the effect of C3G on fat cell dysfunction, fat cell-specific gene expression, and the regulation of chemical messengers (adipocytokines) secreted by fat cells, such as the fat-derived hormone adiponectin. After feeding male mice a diet containing PCC to provide C3G (2 g/kg of feed for 12 weeks), gene expression levels of adiponectin in white fatty tissue was upregulated 1.7-fold compared to the control group not fed the food colorant.27 Plasma and gene expression levels of adiponectin are decreased in obese humans and mice and in insulin resistant states.27,28 When adiponectin was administered intravenously to mice fed high-fat/sucrose diets, weight gain was significantly inhibited. Adiponectin (i.v.) also lowered plasma glucose levels in lean mice fed a high-fat meal.28
Rich in C3G (approximately 70 mg/g), about 50,000 kg of PCC is used in Japan as a food color for confections and soft drinks annually.26 So far, PCC remains to be officially approved for use as a food colorant by the U.S. Food and Drug Administration. However, approval seems likely because “grape skin color” and “grape skin extract” (“enocianini” or “enocyanin”)2 made from Concord grapes29 (Vitis vinifera L., Vitaceae) are also rich in anthocyanins2 and both are FDA-approved for use in beverages and non-beverage foods.29
Kenneth Jones is a medical writer specializing in the field of medicinal plants. He is the co-author of Botanical Medicines: The Desk References for Major Herbal Supplements by McKenna, Jones, and Hughes (Haworth Herbal Press, 2002). He has no affiliation with any commercial producers of purple corn or any of the other products mentioned in this article.
References:
1. Brack-Egg A. Diccionario Enciclopédico de Plantas Útiles del Perú. Cuzco, Peru: Imprenta del Centro Bartolomé de Las Casas; 1999:537-538.
2. Bridle P, Timberlake CF. Anthocyanins as natural food colours — selected aspects. Food Chem. 1997;58(1-2):103-109.
3. Kong J, Chia L, Goh N, Chia T, Brouillard R. Analysis and biological activities of anthocyanins. Phytochemistry. 2003;64:923-933.
4. Mazza G, Miniati E. Anthocyanins in Fruits, Vegetables, and Grains. Boca Raton, FL: CRC Press; 1993.
5. Cevallos-Casals BA, Cisneros-Zevallos L. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweet potato. J Agric Food Chem. 2003;51(11):3313-3319.
6. de Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo J C. LC-MS analysis of anthocyanins from purple corn cob. J Sci Food Agric. 2002;82(9):1003-1006.
7. Nakatani N, Fukuda H, Fuwa H. Major anthocyanin of Bolivian purple corn Zea mays. Agric Biol Chem. 1979;43(2):389-392.
8. Amorini AM, Fazzina G, Lazzarino G, et al. Activity and mechanism of the antioxidant properties of cyanidin-3-O-b-glucopyranoside. Free Radic Res. 2001;35:953-966.
9. Rossi A, Serraino I, Dugo P, et al. Protective effects of anthocyanins from blackberry in a rat model of acute lung inflammation. Free Radic Res. 2003;37(8):891-900.
10. Waterhouse AL. Wine phenolics. Ann N Y Acad Sci. 2002;957:21-36.
11. Burns J, Gardner PT, O’Neil J, et al. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. J Agric Food Chem. 2000;48(2):220-230.
12. García-Beneytez E, Cabello F, Revilla E. Analysis of grape and wine anthocyanins by HPLC-MS. J Agric Food Chem. 2003;51:5622-5629.
13. Acquaviva R, Russo A, Galvano F, et al. Cyanidin and cyanidin 3-O-? -D-glucoside as DNA cleavage protectors and antioxidants. Cell Biol Toxicol. 2003;19(4):243-252.
14. Wang H, Cao GH, Prior RL. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem. 1997;45(2):304-309.
15.Espin JC, Soler-Rivas C, Wichers HJ, Garcia-Viguera C. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff. J Agric Food Chem. 2000;48(5):1588-1592.
16. Kähkönen MP, Heinonen M. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem. 2003;51(3):628-633.
17. Stintzing FC, Stintzing AS, Carle R, Frei B, Wrolstad RE. Color and antioxidant properties of cyanidin-based anthocyanin pigments. J Agric Food Chem. 2002;50(21):6172-6181.
18. Tsuda T, Watanabe M, Ohshima K, et al. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-? -D-glucoside and cyanidin. J Agric Food Chem. 1994;42(11):2407-2410.
19. Tsuda T, Shiga K, Ohshima K, Kawakishi S, Osawa T. Inhibition of peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem Pharmacol. 1996;52(7):1033-1039.
20. Morazzoni P, Bombardelli E. Vaccinium myrtillus L. Fitoterapia. 1996;67:3-29.
21. Tsuda T, Horio F, Kitoh J, Osawa T. Protective effects of dietary cyanidin 3-O-b-D-glucoside on ischemia-reperfusion injury in rats. Arch Biochem Biophys. 1999;368(2):361-366.
22. Tsuda T, Horio F, Kato Y, Osawa T. Cyanidin 3-O-b-D-glucoside attenuates the hepatic ischemia-reperfusion injury through a decrease in the neutrophil chemoattractant production in rats. J Nutr Sci Vitaminol. 2002;48(2):134-141.
23. Tsuda T, Horio F, Osawa T. Cyanidin 3-O-b-D-glucoside suppresses nitric oxide production during zymosan treatment in rats. J Nutr Sci Vitaminol. 2002;48(4):305-310.
24. Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Kadota T, Koda T, Nakamura M, Imaida K, Ito N, Shirai T. Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazol[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine. Cancer Lett. 2001;171:17-25.
25. Tsuda T, Horio F, Osawa T. Dietary cyanidin 3-O-? -D-glucoside increases ex vivo oxidation resistance of serum in rats. Lipids. 1998;33(6):583-588.
26. Tsuda T, Horio F, Uchida K, Aoki H, Osawa T. Dietary cyanidin 3-O-? -D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. J Nutr. 2003;133(7):2125-2130.
27. Tsuda T, Ueno Y, Aoki H, et al. Anthocyanin enhances adipocytokine secretion and adipocyte-specific gene expression in isolated rat adipocytes.Biochem Biophys Res Commun. 2004;316:149-157.
28. Fruebis J, Tsao TS, Javorschi S, Ebbets-Reed D, Erickson MR, Yen FT, Bihain BE, Lodish HF. Proteolytic cleavage product of 30-kDa adipocyte complement-related protein increases fatty acid oxidation in muscle and causes weight loss in mice. Proc Natl Acad Sci USA. 2001;98:2005-2010.
29. FDA, Dept. of Health and Human Services. Code of Federal Regulations. Part 73. Listing of Color Additives Exempt from Certification. Sec. 73.169. Sec. 73.170. April 1, 2003. Available at: http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200321.
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Super Food Ingredient #3 – Purple Corn: The Pretty Purple Plant (As in Purple Corn Raw Kale Chips)
Purple corn is one of the very few purple foods that grow naturally. It’s grown in coastal areas… and up mountains of almost 10,000ft! And, an ancient Hopi prophecy states that when Purple Corn comes to the West, great changes are afoot… Talk about exciting!
The Sciencey Bit
Purple Corn contains Anthocyaninins (an anti-inflammatory compound), deriving from the Greek word “anthos” meaning flower and “kyanos” meaning blue. Anthocyaninins are the reason behind the purple, violet and red colours in many different plants. It also has high antioxidant activity, containing more antioxidants than blueberries (a king of super foods!) A study recently determined that the average Anthocyaninin amount in fresh purple corn was 16.4 mg/g, whilst blueberries contain between 1.3 – 3.8 mg/g. Researchers are looking into the use of purple corn extract as an aid in relieving diabetic complications and fighting various cancers.
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If you keep up with current events occurring in the health field today you may have come across purple corn and wondered what it was and how it benefits us. Well, purple corn, also known as blue corn, is known to be a powerful antioxidant, a cancer preventer and an anti-inflammatory, if that doesn’t get you to start eating it, I don’t know what will! Scientists are discovering amazing health benefits and healing potentials of this unique crop. Purple corn is fast approaching classification as a functional food, which is an important part of our diet that provides energy and essential nutrients. Purple corn is the same species as regular corn. But, this corn produces kernels with one of the deepest shades of purples found anywhere in the plant kingdom.
This type of corn grows only in Peru. Some scientists say the harsh environment of the Peruvian Andes which rises 10,000 to 15,000 above sea level, forced this corn to fight for survival and increase its immunity capacity through evolution. No one knows why it turned up in Peru. Purple corn contains a wide variety of phytonutrients including massive amounts of anthocyanins, which are a type of flavonoid that produces blue, purple or red colors. Anthocyanins are anti-inflammatory and they are powerful antioxidants that keep us looking young and protect from disease. They have also been shown to promote collagen formation which is great for our skin and also improves circulation.
Purple corn has nearly 5 times more anthocyanin than blueberries and can be found most frequently as corn kernels but you can also find it in liquid form used for nutritional supplementation. You have also likely seen blue corn tortilla chips in your local supermarket. The people of Peru make a fermented drink called chicha morada out of the corn. They also use it to color foods and beverages, which is a practice that is becoming popularized in other parts of the world.
There have been numerous studies done that prove just how powerful this crop is. One study was done by a professor an Ohio state university who led a team studying anthocyanin’s cancer fighting potential. During the study, the team took anthocyanins from different plant sources including purple corn, grapes, purple carrots, radishes, and elderberries and compared the amount of each different type of anthocyanin it took to reduce in vitro cancer growth by 50%. The amount from purple corn was the winner, it took less anthocyanin from the corn to reduce cancer growth by half than it did any other plant source.
Another study was done in 2002 and was published in the “Journal of Nutritional Science and Vitaminology” that looked at the potential health benefits of anthocyanin and how it related to inflammation. The study revealed that it reduced the inflammatory responses in mice suffering acute chemically induced inflammation. The researchers concluded that the anthocyanins may have potential treatment benefits for inflammatory diseases. A study done by Tsuda et al in 2003 revealed the effects of purple corn on obesity and diabetes. Two groups consumes a diet rich in fats for 12 weeks but one of the groups also received purple corn pigments. The group consuming the corn didn’t gain weight and didn’t show hyperglycemia (high blood sugar). In comparison, the group that didn’t receive the extract showed an increase in both.
I’m sure in the future you will be seeing more purple corn products in your grocery store as the amount of health benefits uncovered continues to grow. It is definitely something that should be added to your diet whether it’s in natural form, as a liquid extract or in baked goods. This is going to be a superfood for many years to come.
]]>(NaturalNews) Purple corn is a Peruvian super food cultivated in coastal areas, as well as in mountains of almost ten thousand feet. There are very few purple plants found in nature, and so for people who are looking to eat a true rainbow diet, purple corn extract is a fantastic addition.
Packed with Phytonutrients and Antioxidants
Purple corn contains a variety of phytonutrients (plant nutrients) including massive amounts of phenolics and anthocyanins. Research shows that crops with the highest phenolic and anthocyanin content also have the highest antioxidant activity.
Anthocyaninins are a type of complex flavonoid that produces blue, purple or red colors. Anthocyaninins are anti-inflammatory and encourage connective tissue regeneration. As well as being powerful antioxidants that keep us looking young and protected from disease, they promote blood flow and reduce cholesterol.
It appears that anthocyaninins may stabilize and protect capillaries and blood vessels from free radical damage, and they have been shown to promote collagen formation (which is great for our skin) and improve circulation.
Purple Corn has a higher antioxidant capacity than blueberries, making it one of the most exciting new super foods of our time. And speaking of exciting, there is an ancient Hopi prophecy that says when purple corn comes to the West, that is a sign that great changes are happening on the planet.
Purple Corn Studies and Benefits
Studies show that a diet rich in polyphenolic compounds is associated with reduced risk of developing cardiovascular disease and certain cancers. Recent research in both animals and humans have shown that increasing polyphenol intake can:
A study by Tsuda et al in 2003 revealed the effects of purple corn on obesity and diabetes. Two groups consumed a diet rich in fats for 12 weeks, but one of the groups also received purple corn pigments. The group consuming the purple corn:
In comparison, the group that didn't receive the extract and ate only a fat rich diet, showed an increase in all of those areas, thus showing the incredible benefits for fighting obesity and diabetes.
A Japanese study at Nagoya University showed that the pigment in purple corn impedes the development of cancer in the colon.
A sample group received food mixed with a natural carcinogenic substance which is found in the charred parts of roasted meat and fish, and another group also received 5% pigment of purple corn. In the group that was fed the cancer causing substance, 85% developed colon cancer, compared with only 40% that also received the pigment.
As colon cancer is one of the most deadly forms of cancer, adding some purple corn to the diet is a pretty good idea!
There are also some people who claim that purple corn can help us open our third eye chakra, since its color is purple. The third eye chakra is responsible for increased intuition, and opening up to spiritual truths.
Sheryl is a kinesiologist, nutritionist and holistic practitioner. Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.
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