Purple corn extract, also called blue corn extract, has been known and used for thousand years in Peruvian Andes to which it is native. It has a similar taste to the commonly known yellow corn, but it has much more nutritional value and health benefits.
Because of its purple colour derived from the content of anthocyanins, it is a good source of antioxidants, namely compounds which remove excess free radicals from the body. Studies have shown that corn contains C3G (cyanidin 3-O-glucoside), one of the strongest antioxidants which may prevent obesity and diabetes. It has been demonstrated that it may help reduce inflammation and total cholesterol levels in the body.
According to scientists, other potential effects of enriching a diet with kernels of this plant are a decrease in blood pressure and pulse rate. Furthermore, its antioxidant properties can prevent hardening of the glomeruli in the kidney (glomerulosclerosis).
Apart from C3G, purple corn contains also other antioxidants, such as lutein and zeaxanthin. Their presence reduces the risk of eye diseases, e.g. cataracta.