Purple Corn Extract
 
 
Plant Original: Purple corn
Part Used: Corn
Specification: 1%-5% Anthocyanin, 5%-10% Anthocyandins

Natural anthocyanin composition, the protective effect on vision, and is a very good natural pigment, can be used for food, cosmetics and health products. 
The corn also contain more anthocyanins and phenolic compounds, there is increased oxidation of human blood vessel function and lower cholesterol, Nagoya University in Japan to do with the purple pigment of corn mouse test, the result is the incidence of cancer in mice low 40%, so eat black corn has occurred to reduce the role of heart disease and cancer, Zihei corn and therefore enjoy the "Black Pearl," said.
 
 Purple Corn Anthocyanins
Anthocyanins are a type of flavonoid compound contributing the deep red, blue and purple colors of many fruits, vegetables, legumes and cereal grains. White and yellow corn varieties contain only about 3 percent of the amount of anthocyanins found in purple corn. Anthocyanins can function as antioxidants, which may help to reduce free radical damage to cells and tissues. Studies conducted in experimental animals suggest that corn anthocyanins may have anti-inflammatory activity and cancer preventative properties and may also help to control body weight. For example, dietary anthocyanin-rich purple corn extract lowered body weight gain in mice fed a high-fat diet, according to a study published in the July 2003 issue of "The Journal of Nutrition."
Protein and Mineral Content
The major protein found in white and yellow corn, called zein, is relatively deficient in the essential amino acids lysine and tryptophan. purple corn varieties contain less zein and more of these essential amino acids, which make purple corn a more complete protein source for human nutrition, according to the New Mexico Agricultural Cooperative Extension Service. The total protein content of purple corn is about 30 percent higher than the total protein content of white and yellow corn. purple corn also contains more zinc and iron than commercial white and yellow corn varieties.
Starch Digestibility
purple corn products may be healthier than white or yellow corn products for blood glucose control in people with diabetes, according to a study published in the October 2007 issue of the "Journal of the Science of Food and Agriculture." Scientists in Mexico found that the starch in purple corn tortillas was less digestible than the starch in white corn tortillas in studies conducted in test tubes. The slower rate of starch digestion to glucose in purple corn samples resulted in a lower predicted glycemic index, or predicted blood glucose-elevating effect, for the purple corn product.
purpleCorn Uses and Processing
purple corn varieties are native to the American Southwest and Central and South America. They have recently gained popularity in the United States as an ingredient in tortillas, corn chips, pancake mixes, cereals and cornbread. Similar to white and yellow corn, purple corn can be eaten raw, baked, broiled, fried and simmered for use in soups and stews. Processing purple corn flour for the production of tortillas can result in significant losses of anthocyanins and antioxidant capacity. The lime-cooking extrusion process has been found to minimize loss of these valuable phytonutrients.