Maize is considered as the sacred plant of life. In the Inca Sun cult, it is associated with the gratitude for light, warmth and energy that is supplied to man.
The maize of purple kernels, called Kulli Sara in native Quechuan language, has traditionally been consumed as a nutritional element for its health-promoting properties.
This ancestral Andean superfood contains anthocyanins and phenolic compounds.
The biggest source of anthocyanin is named C3G (cyanidin-3-b-glucose). This special type of complex flavonoid is responsible of giving the purple color. It is extracted from the purple corn’s cobs.
Purple Corn has a powerful antioxidant effect that enhances regeneration of the tissues, reduces aging caused by free radicals and protects the cellular DNA. In addition, the anthocyanins promote the formation of collagen, improve the cell irrigation, detoxify the skin and have anti-inflammatory effects.
