Maiz morado alto contenido en antocianinas

Maiz morado alto contenido en antocianinas



Anthocyanin in Zea mays L. ´Kculli´ stimulate connective tissue regeneration and promote the formation of collagen.

In a preclinical study, Tsuda & al. (2003) examined the effects of purple corn on obesity and diabetes. They compared two groups of study with a control group. Both study groups received a high-fat diet for 12 weeks, but also one of these groups also received an extract of Zea mays L. ´Kculli´. Compared with the control group, the group that received the extract of Zea Maysles.´Kculli´ did not develop hyperglycemia, hyperinsulinemia, or hyperlipidemia. Conversely, the group not receiving the extract and only ate a diet high in fat showed an increase of over 100% in all these parameters.
When Zea mays L. ´Kculli´ is added to the diet can also suppress the body´s enzymes that help synthesize fatty acids. This could be beneficial in preventing diabetes.

In another preclinical study, Tsuda & al. (2003) examined the effects of Zea mays L. ´Kculli´ on obesity. They compared two groups of study with a control group. Both study groups received a high-fat diet for 12 weeks, but one group also received an extract of Zea mays L. ´Kculli´.Compared with the control group, the group that received the extract of Zea mays L. ´Kculli´ did not gain any weight or suffered from hypertrophy in adipocytes of fat tissue or increase their levels of genetic codes that produce tumour necrosis factor alpha (TNF-α mRNA) or enzymes related to fatty acid synthesis and triglycerides In comparison, the group not receiving the extract and only ate a diet rich in fat, showed an increase of over 100% in all these parameters.

The presence of Zea mays L. ´Kculli´ in the diet can also suppress the body enzymes that help the synthesis of fatty acids. This could be beneficial in preventing obesity. As you can see the potential use of this plant is very large especially in relation to the prevention of neoplastic diseases, cardiovascular, skin, overweight and even diabetes, so it is recommended to be used frequently or periodically.

Toxicity and side effects: not described, but would not be advisable for people suffering from hypotension.


In a Japanese study conducted in vivo in rats, researchers found that when they were fed a diet containing high levels of C3G (2 grams per kilo of food; C3G is the main anthocyanin present in Zea mays L. ´Kculli´) their blood serum showed a significantly lower level of oxidation along with a significant decrease in the susceptibility of their serum lipids to undergo oxidation. In addition, your body´s natural antioxidants remained unchanged, leading to problems prevent atherosclerosis.

Blood cholesterol levels: According to a Japanese study in vivo, rats fed a diet supplemented with C3G, the main anthocyanin present in Zea mays L. ´Kculli´, showed significant decreases in total cholesterol levels – about 16% less compared with the control group.

Anthocyanin in Zea mays L. ´Kculli´ promote blood circulation. It seems that stabilize and protect blood vessels and capillaries in general and in particular, oxidative damage, thus improving the microcirculation. The results of epidemiological studies indicate that regular consumption of foods rich in polyphenolic compounds is associated with a reduced risk of developing cardiovascular disease. Zea mays L. ´Kculli´ is a food rich in polyphenolic compounds.

Zea mays L. ´Kculli´ can be used to control high blood pressure. Recent experimental studies in both animals and humans have shown that increased intake of polyphenols may reduce blood pressure in hypertensive patients, reduce the tendency of blood to clot and elevate total antioxidant capacity of blood. Since this matter enZea purple mays L. ´Kculli´ is rich in polyphenols, regular intake of this Peruvian plant could be useful for people who suffer from hypertension.


C3G, the main anthocyanin present in Zea mays L. ´Kculli´ has proven to have anti-inflammatory activity. In a study in vivo was achieved significantly suppress acute inflammation in rats caused by over stimulated immune cells and high free radical activity characteristic of pro-inflammatory state, by a diet with C3G extracted from Zea mays L. ´Kculli´. Indeed, Tsuda et al. (2002) have shown that a typical anthocyanin, cyanidin 3-O-beta-D-glucoside (C3G), suppresses the inflammatory response in rats induced by Zymosan when administered orally. Zymosan treatment resulted in an increase in serum alpha-2 macroglobulin and decreased levels of serum albumin and transferrin, which are proteins known as acute inflammatory phase. However, these levels were normalized by the administration of C3G. The protein level of inducible nitric oxide synthase (INOS) in peritoneal exudate cells increased markedly in the control group treated with Zymosan. However, the administration of C3G significantly reduced the level of iNOS in peritoneal exudate cells.

Taken together, these studies provide a biochemical basis for the use of C3G as a functional food factor may also have important implications for the prevention of inflammatory ailments caused by nitric oxide.


Purple Corn, is the purple variety of Zea mays L. is native to Peru. Their traditional culture is restricted to the ancient Inca influence area.
The “blue corn” is essentially a plantasubtropical, is grown in the lower valleys of the Andes. He is called “Kculli” (Quechua) and is being used as food for millennia.

Kculli line is quite old, found objects in the shape of the ear in particular in archaeological sites of at least 2500 years old in areas of the central coast of Peru, as well as among the ceramics of the Moche culture. This form or variety of corn has been in use by the people of the Andes to color foods and beverages, which the newly industrialized world is exploding.
Currently, like the ancient Peruvians, is also preparing a drink from the whole ear and called chicha morada. With this corn is also preparing a very popular dessert called pudding home.


Grains of Zea mays L. “Kculli”, are mainly used as food. Prepared as a drink (chicha morada), has a significant diuretic and hypotensive action, this latest action seems to be because they contain substances not yet certain (probably polyphenols), lowering operating P. Blood, as well as hypotensive activity characteristic of diuretic substances.
Currently has gained special importance as an antioxidant due to its high content in anthocyanins.


* Grain and cobs:
Contains between 7.7 to 13% protein, 3.3% oil, 61.7% starch.
It also contains, P, Fe, Vit. A, Thiamin, Riboflavin, Niacin, A. Ascorbic acid, and anthocyanins.

Recently, it has been reported that home field obtained from Zea mays L. ´Kcullidisminuye colon carcinogenesis in rats. It is also said that the pigment of Zea mays L. ´Kculli´ has an antioxidant capacity and antiradical kinetics greater than the berries and a higher or similar anthocyanin and phenolic content.
A group of researchers at the School of Medicine, Nagoya University, Nagoya, Japan, demonstrated in an in vivo study that the natural purple pigment found in Zea mays L. ´Kculli´ is able to modify the development of colon cancer in male rats treated initially F344/DuCrj with 1,2-dimethylhydrazine (DMH).

In their animal study, the group discussed food was mixed with 2-amino-1-methyl-6-fenilimidazo [4,5-b] pyridine (PhIP), a natural carcinogen found in the charred parts of meat and grilled fish.After initiation with DMH, one of these study groups also received 5% of Zea mays L. pigment´Kculli´ in combination with 0.02% PhIP through week 36.

The incidences and multiplicities of colorectal adenomas and carcinomas in rats initiated with DMH were clearly increased by PhIP. In contrast, the administration of Zea mays L. Dye ´Kculli´ suppressed the development of lesions. As expected, it reduced both early signs of colorectal cancer as the number of benign and malignant tumours that formed in the colon of rats who received the purple pigment in their diet, and there were no adverse effects (changes in clinical signs, body weight and food consumption. In the group that received the carcinogen, 85% developed colon cancer, compared with only 40% who also received the pigment.

Acquaviva et al. (2003) also investigated the antioxidant activity of plant phenols. The effects of cyanidin and cyanidin 3-O-beta-D-glucoside on the breakdown of DNA, its ability to wipe out free radicals and the activity of xanthine oxidase. The cyanidin and cyanidin 3-O-beta-D-glucoside showed a protective effect against DNA break, a free radical scavenging activity dose-dependent and significant inhibition of xanthine oxidase activity.

These effects suggest that anthocyanins exhibit interesting antioxidant properties, and could therefore represent a promising class of compounds useful in the treatment of pathologies where free radical production plays a major role.

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