Raw Organic Purple Corn Flour 500 g
Purple corn is a crop from the low Andean valleys region. It is locally called "maiz morado". Purple corn is a common plant in Peru. It can grow in coastal areas, and also in areas with high altitude (up to 10,000 feet). There are different types of purple corn, but all of them are originated from an old species called "Kculli". Archeological research revealed that Kculli has at least 2,500 years history. Peruvian people usually use purple corn flour to make a refreshing drink called "chicha morada".
Nowadays pruple corn is regarded as a nutritious powerhouse because of its phenolic content. It has high content of phenolics and anthocyanins, which are the most exciting natural nutritional group missing from the typical modern diet. Phenolic content has many bioactive and functional properties. Research shows that crops with the highest total phenolic and anthocyanin content also have the highest antioxidant activity. Anthocyaninins is a type of complex flavonoid that produce blue, purple or red colors. The main colorant in purple corn is cianidin-3-b-glucosa. Purple corn is a very good substance promoting healthy lives. It has more antioxidants and anti-radical kinetics than blueberries and has higher or similar anthocyanin and phenolic contents. It seems to stabilize and protect capillaries from oxidative damage. It encourages connective tissue regeneration, and promote blood flow and reduce cholesterol. It also promotes collagen formation, improve microcirculation and help protect blood vessels from oxidative damage.
