Purple Corn: Amazing Anthocyanin helps prevent the dreaded cancer

06/26/2015 07:18

Studies and Findings

Purple Corn prevent Colon Cancer

Scientific studies have been conducted in Japan (Kyoto Doshisha) and publications in journals such as Biochemical and Biophysical Research Communications, which show that phytochemicals from purple corn have effects on obesity and diabetes. The study took two groups which were given a diet rich in fat, one of them also was given the purple pigment of corn. The group consuming the pigment did not gain weight, did not present hipertropfia of adipocyte (fat cell growth), showed no hyperglycemia (elevated blood glucose) and hyperinsulinemia (high blood insulin, typical tables or hyperleptinemia prediabetic (high levels of leptin, which serves as a marker for diabetes). Apparently the purple corn extract increases the activity of a gene that regulates the function of fat cells.

Tomoyuki Shirai

At the University of Nagoya, Japan, a group of researchers from the Faculty of Medicine, led by Professor Tomoyuki Shirai (See his picture at left), has been established that purple corn pigment reduces the rate of colon cancer.

Information on Nagoya outcomes reported in the Japanese newspaper Mainichi Shimbun. In laboratory tests, 5% purple corn pigment mixed with a carcinogenic substance naturally found in the burned roast meat and proceeded to fish fed to 20 rats.

Tomoyuki Shirai

The result was that out of 20 rats was given the carcinogen, 17 (85%) developed colon cancer. Only 8 rats (40%) who had the purple corn pigment developed colon cancer.

According to the Agency for Research on Cancer in Japan, the ability of carcinogens contained in the burned areas of food would be enough to cause cancer in people.

San-Ei Gen, Osaka company, manufacturer of food additives that have participated in the investigation said that in Japan and other developed countries bowel cancers are increasing. From there who want to continue studies of the pigment from purple corn and its use in medical foods.

Scientists have shown that many of the pigments that give color to fruits and vegetables contain many compounds that appear to combat degenerative diseases of the human body and in turn, provide beneficial effects to health and wellness. This is the case of anthocyanin Purple corn that has a high proportion.

Purple Corn

The investigations established that the compounds of purple corn are neither vitamins nor minerals and have called phytonutrients, chemicals found in plants, responsible for giving them color, flavor, protect from ultraviolet rays, helping to combat bacterial infections, viral or fungal elements and enable them to overcome the pressures of their environment (insect predators, drought, etc..).

As a preventive measure is recommended to eat foods rich in fiber, low in animal protein, fats and processed carbohydrates. It is also advised to consume calcium, vitamin D and vegetables such as cabbage, Brussels sprouts and broccoli to reduce the risks.

This list could include the purple corn, the properties of regulation of high blood pressure is recognized by our natural pharmacopoeia.

Purple Corn Properties

Purple Corn Plant

The corn in all its varieties is the group of cereals and contribute significant amounts of about 80% starch (complex carbohydrate), 10% sugars that provide sweetness, up to 11% protein, up to 2% minerals and vitamins B and ascorbic acid, concentrated in the endosperm (grain free of the sheath). Besides the nutritional value, purple corn has a rich composition of phytochemicals, especially anthocyanins and phenolic compounds, which have beneficial effects on our body.

Its high content of anthocyanin, purple-blue pigment is a powerful natural antioxidant, which prevents the degeneration of some cells, therefore helps prevent the dreaded cancer. Anthocyanins are flavonoids that give the natural pigmentation blue, purple and red foods. The concentrations of flavonoids in purple corn are among the highest even more than blueberries (blueberries, representative food source phytochemicals). Those present in purple corn are natural anti-inflammatory and participate in the regeneration of connective tissue and collagen formation (required for skin), have a high antioxidant that slows the aging process, stabilize and protect veins and arteries of the action of free radicals, promote good blood circulation, reduces cholesterol levels, reduce risk of heart attack and are excellent preventive against cancer.

The pharmaceutical use of Anthocyanins in Ophthalmology is also recognized for their properties to increase visual acuity and improve night vision.

Purple corn contains phytonutrients, which have no nutritional value, but which protect the body from the impact of the environment, strengthen the body's immunity and protect against carcinogens.

Eating this corn also protects other degenerative diseases as atherosclerosis, diabetes and arthritis. It is also indicated to reduce blood pressure and blood cholesterol.

Detoxifies the body from environmental pollution agents, carcinogens disabled, strengthen the immune system and protect the body from the development of chronic degenerative diseases such as cataracts, arthritis, high blood pressure, diabetes, aging, atherosclerosis and heart disease, among other ills modern civilization.



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