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Purple Corn Powder - Organic (1 lb)

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Purple corn, which has been cultivated in South America for thousands of years, contains higher amounts of phenolic and anthocyanin than blueberries.

Jam packed full of anthocyanins and other phytonutrients, our purple corn powder is perfect for tortilla flour or purple corn bread. It also makes a great addition to smoothies or other dishes that need an extra antioxidant kick. Our purple corn is grown without the use of chemicals, herbicides or pesticides.

Some possible traditional uses of Raw Organic Purple Corn Powder may include:

● Promoting collagen formation
● Strong anti-oxidant properties
● High content of phytonutrients including phenolic & anthocyanin
● Anti-inflammatory properties
● Increasing blood flow & micro-circulation
● May protect blood vessels from oxidative damage
● Promotes healthy cholesterol levels

Suggested Use: Mix 1 tablespoon with juice, yogurt, or add to your favorite smoothie or recipe.

Botanical Name: Zea Mays

Other Names: Maiz morado, kulli

Ingredients: Organic Purple Corn Powder.

Origin: Peru - Certified Organic

Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our raw purple corn powder is certified organic and passes our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals and microbiological contaminants. ZNaturalFoods.com offers raw organic purple corn powder packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your organic raw purple corn powder in a cool, dark, dry place.


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3. Kong J, Chia L, Goh N, Chia T, Brouillard R. Analysis and biological activities of anthocyanins. Phytochemistry. 2003;64:923-933.

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5. Cevallos-Casals BA, Cisneros-Zevallos L. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweet potato. J Agric Food Chem. 2003;51(11):3313-3319.

6. de Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo J C. LC-MS analysis of anthocyanins from purple corn cob. J Sci Food Agric. 2002;82(9):1003-1006.

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10. Waterhouse AL. Wine phenolics. Ann N Y Acad Sci. 2002;957:21-36.

11. Burns J, Gardner PT, O’Neil J, et al. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. J Agric Food Chem. 2000;48(2):220-230.

12. García-Beneytez E, Cabello F, Revilla E. Analysis of grape and wine anthocyanins by HPLC-MS. J Agric Food Chem. 2003;51:5622-5629.

13. Acquaviva R, Russo A, Galvano F, et al. Cyanidin and cyanidin 3-O-β-D-glucoside as DNA cleavage protectors and antioxidants. Cell Biol Toxicol. 2003;19(4):243-252.

14. Wang H, Cao GH, Prior RL. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem. 1997;45(2):304-309.

15. Espin JC, Soler-Rivas C, Wichers HJ, Garcia-Viguera C. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff. J Agric Food Chem. 2000;48(5):1588-1592.

16. Kähkönen MP, Heinonen M. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem. 2003;51(3):628-633.

17. Stintzing FC, Stintzing AS, Carle R, Frei B, Wrolstad RE. Color and antioxidant properties of cyanidin-based anthocyanin pigments. J Agric Food Chem. 2002;50(21):6172-6181.

18. Tsuda T, Watanabe M, Ohshima K, et al. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-β-D-glucoside and cyanidin. J Agric Food Chem. 1994;42(11):2407-2410.

19. Tsuda T, Shiga K, Ohshima K, Kawakishi S, Osawa T. Inhibition of peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem Pharmacol. 1996;52(7):1033-1039.

20. Morazzoni P, Bombardelli E. Vaccinium myrtillus L. Fitoterapia. 1996;67:3-29.

21. Tsuda T, Horio F, Kitoh J, Osawa T. Protective effects of dietary cyanidin 3-O-β-D-glucoside on ischemia-reperfusion injury in rats.Arch Biochem Biophys. 1999;368(2):361-366.

22. Tsuda T, Horio F, Kato Y, Osawa T. Cyanidin 3-O-β-D-glucoside attenuates the hepatic ischemia-reperfusion injury through a decrease in the neutrophil chemoattractant production in rats. J Nutr Sci Vitaminol. 2002;48(2):134-141.

23. Tsuda T, Horio F, Osawa T. Cyanidin 3-O-β-D-glucoside suppresses nitric oxide production during zymosan treatment in rats. J Nutr Sci Vitaminol. 2002;48(4):305-310.

24. Hagiwara A, Miyashita K, Nakanishi T, Sano M, Tamano S, Kadota T, Koda T, Nakamura M, Imaida K, Ito N, Shirai T. Pronounced inhibition by a natural anthocyanin, purple corn color, of 2-amino-1-methyl-6-phenylimidazol[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in male F344 rats pretreated with 1,2-dimethylhydrazine. Cancer Lett. 2001;171:17-25.

25. Tsuda T, Horio F, Osawa T. Dietary cyanidin 3-O-β-D-glucoside increases ex vivo oxidation resistance of serum in rats. Lipids. 1998;33(6):583-588.

26. Tsuda T, Horio F, Uchida K, Aoki H, Osawa T. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. J Nutr. 2003;133(7):2125-2130.

27. Tsuda T, Ueno Y, Aoki H, et al. Anthocyanin enhances adipocytokine secretion and adipocyte-specific gene expression in isolated rat adipocytes. Biochem Biophys Res Commun. 2004;316:149-157.

28. Fruebis J, Tsao TS, Javorschi S, Ebbets-Reed D, Erickson MR, Yen FT, Bihain BE, Lodish HF. Proteolytic cleavage product of 30-kDa adipocyte complement-related protein increases fatty acid oxidation in muscle and causes weight loss in mice. Proc Natl Acad Sci USA.2001;98:2005-2010.

29. FDA, Dept. of Health and Human Services. Code of Federal Regulations. Part 73. Listing of Color Additives Exempt from Certification. Sec. 73.169. Sec. 73.170. April 1, 2003. Available at: http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200321.

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  • Manufactured for: Z Natural Foods
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