The Peruvian superfood purple corn can lower blood pressure, reduce blood clots, and elevate antioxidant capacity of the blood.
A study by Tsuda revealed the effects of purple corn on those with obesity and diabetes. Two groups consumed a diet rich in fats for 12 weeks, with only one of the group also receiving purple corn. The group that included purple corn didn’t show #hyperglycemia (high blood sugar), hyperinsulinemia (too much insulin in the blood, which is the beginning of #diabetes), or hyperleptinemia (increased serum leptin levels, which is another marker for diabetes). Other studies done on vegetables with high concentrations of anthocyanins had a number of important health benefits. Purple corn proved to be similar to those found in other studies, such as it being a potent anti-cancer agent. Ohio State University researchers found that anthocyanin reduced cancer cell growth.
Purple corn’s high content of anthocyanin prevents the degeneration of some cells and therefore helps prevent the cancer. Scientists have shown that the pigments that give color to fruits and vegetables contain compounds that appear to combat degenerative diseases and may provide beneficial effects to health and wellness. This seems to follow suit with the anthocyanin found in #purplecorn.
Purple corn,also known as bluecorn, is functional food that provides energy, essential nutrients, potential disease-preventive properties, and cell-protecting antioxidants with the ability to slow or halt tumors. Several plant-derived substances show these properties but few have also demonstrated anti-inflammatory capabilities and help prevent obesity.