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Purple Corn

Grown in South America for thousands of years, this purple corn is one of nature’s richest sources of at least six different anthocyanin antioxidants - even more than blueberries. Anthocyanins are a type of complex flavonoid that produce blue, purple or red colors and have antimutagenic, antimicrobial and anticarcinogenic properties. They encourage connective tissue regeneration and are anti-inflammatory. They promote blood flow and reduce cholesterol, in addition to being antioxidants. Anthocyaninins seem to stabilize and protect capillaries from oxidative damage and have been shown to stabilize connective tissue, promote collagen formation, improve microcirculation and help protect blood vessels from oxidative damage.

Purple corn contains phenolics, known to have many bioactive and functional properties. Crops with the highest total phenolic and anthocyanin content also have the highest antioxidant activity.

Purple Corn has higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents.

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This ingredient is no longer used.