Purple Corn, often referred to as Purple Maize,
contains higher levels of anthocyanins than what is typically present in
most purple fruits and vegetables. The anthocyanins present in Purple
Corn are Cyanidin-3-Glucoside, Pelargonidin and Peonidin, powerful
components which may help to maintain healthy blood sugar levels, colon
and kidney health as well as to promote a healthy body weight.
As is common in all deeply colored plants, the phenolic acids in
Purple Corn may help to ease the oxidative stress caused by an excess of
free radicals in the body.
Country of Origin: Peru
Part used: Grain and cob
Appearance: Purple powder
Extraction/Drying Method: Dehyrated