I have not seen purple corn mentioned here.
there are many powdered extract sources available on the web, capped or not, that are relatively inexpensive at $35/100g. this may be the cheapest anthocyanin source around and a nice addition to the other anthocyanins available.
a few interesting studies found on pubmed.
http://www.ncbi.nlm....d...urple corn"
Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato.
Cevallos-Casals BA, Cisneros-Zevallos L.
Department of Horticultural Sciences, Texas A&M University, College Station, Texas 77843-2133, USA.
Stoichiometric and kinetic values of phenolics against DPPH (2,2-diphenyl-1-picrylhydrazyl) were determined for Andean purple corn (Zea mays L.) and red sweetpotato (Ipomoea batatas). Both crops had higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents. The second-order rate constant (k(2)) was 1.56, 1.12, 0.57, and 0.26 (mg antiradical/mL)(-1) s(-1) for red sweetpotato, Trolox, purple corn, and blueberry, respectively. On the molar basis of active hydroxyl groups, k(2)' showed the same order as for k(2). Corn cob and sweetpotato endodermis contributed the most in phenolic compounds and antioxidant capacity. Both crops studied can be considered as excellent novel sources of natural antioxidants for the functional food and dietary supplement markets.
PMID: 12744660 [PubMed - indexed for MEDLINE]
Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine.
The potential of purple corn color (PCC), a natural anthocyanin, to modify colorectal carcinogenesis was investigated in male F344/DuCrj rats, initially treated with 1,2-dimethylhydrazine (DMH), receiving 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in the diet. After DMH initiation, PCC was given at a dietary level of 5.0% in combination with 0.02% PhIP until week 36. No PCC-treatment-related changes in clinical signs, body weight and food consumption were found. Incidences and multiplicities of colorectal adenomas and carcinomas in rats initiated with DMH were clearly increased by PhIP. In contrast, lesion development was suppressed by PCC administration. Furthermore, in the non-DMH initiation groups, induction of aberrant crypt foci by PhIP tended to be decreased by the PCC supplementation. The results thus demonstrate that while PhIP clearly exerts promoting effects on DMH-induced colorectal carcinogenesis, these can be reduced by 5.0% PCC in the diet, under the present experimental conditions.
PMID: 11485824 [PubMed - indexed for MEDLINE]
for the fastfood junkies...
Dietary cyanidin 3-O-beta-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice.
Anthocyanins, which are used as a food coloring, are widely distributed in human diets, suggesting that we ingest large amounts of anthocyanins from plant-based foods. Mice were fed control, cyanidin 3-glucoside-rich purple corn color (PCC), high fat (HF) or HF + PCC diet for 12 wk. Dietary PCC significantly suppressed the HF diet-induced increase in body weight gain, and white and brown adipose tissue weights. Feeding the HF diet markedly induced hypertrophy of the adipocytes in the epididymal white adipose tissue compared with the control group. In contrast, the induction did not occur in the HF + PCC group. The HF diet induced hyperglycemia, hyperinsulinemia and hyperleptinemia. These perturbations were completely normalized in rats fed HF + PCC. An increase in the tumor necrosis factor (TNF)-alpha mRNA level occurred in the HF group and was normalized by dietary PCC. These results suggest that dietary PCC may ameliorate HF diet-induced insulin resistance in mice. PCC suppressed the mRNA levels of enzymes involved in fatty acid and triacylglycerol synthesis and lowered the sterol regulatory element binding protein-1 mRNA level in white adipose tissue. These down-regulations may contribute to triacylglycerol accumulation in white adipose tissue. Our findings provide a biochemical and nutritional basis for the use of PCC or anthocyanins as a functional food factor that may have benefits for the prevention of obesity and diabetes.
PMID: 12840166 [PubMed - indexed for MEDLINE]
COMPOUNDS THAT COLOR FRUITS AND VEGGIES MAY PROTECT AGAINST COLON CANCER
http://researchnews....ve/anthocan.htm
The researchers found that the amount of anthocyanin extract needed to reduce cancer cell growth by 50 percent varied among the plants. Extract derived from purple corn was the most potent, in that it took the least amount of this extract (14 micrograms per milliliter of cell growth solution) to cut cell numbers in half. Chokeberry and bilberry extracts were nearly as potent as purple corn... pigments from purple corn and chokeberries not only completely stopped the growth of cancer cells, but also killed roughly 20 percent of the cancer cells while having little effect on healthy cells.
I wonder if the PC effect on high fat diet is related to its ability to reduce colon cancer activity. there must be some connection.
http://www.perumarke...?Prod=8221§or=1
Technical Specifications:
Appearance : Powder.
Color : Purple.
Odor : Characteristic.
Taste : Characteristic.
Composition: Purple Corn 100%
Composition / Active Ingredients:
Plant chemicals in Zea mays subsp. mays ¿purple corn¿: anthocyanins [3-O- β-D-glycoside, pelargonidin 3-O-β-D-glycoside, peonidin 3-O-β-D-glycoside, cyanidin 3-O- β -D- (6-malonyl-glucoside), pelargonidin 3-O- β -D-(6-malonyl-glucoside), peonidin 3-O- β -D-(6-malonyl-glucoside), cyanidin 3-glucoside, cyanidin galactoside, pelargonidin glycoside], oils, phenols, protein, starch, tannins.
... a purple sweet potato extract may be a good inexpensive source of anthocyanins as well.
http://www.actahort....oknrarnr=583_22
