Purple Corn Extract
Purple corn (Zea mays) is the same species as the white and yellow corn common to the U.S. It is a native crop in the Peruvian Andes, and it gains its deep purple color from its rich content of phenolic compounds, including the dark-red and purple-colored anthocyanins. The extract is made from the cob, which is boiled to extract the active components in liquid form. The liquid is then concentrated, dried, and standardized for anthocyanin content.
Anthocyanis in purple corn extract may provie anti-inflammatory, antioxidant, and anticancer properties.1 It has been suggested in a preclincial studiy that anthocyanins in purple corn extract may prevent diabetes by improving insulin resistance and reducing the chance of fibrosis associated with diabetes.1
Huang B, Wang Z, Park JH, Ryu OH, Choi MK, Lee JY, Kang YH, Lim SS. Anti-diabetic effect of purple corn extract on C57BL/KsJ db/db mice. Nutr Res Pract. 2015 Feb;9(1):22-9. doi: 10.4162/nrp.2015.9.1.22. Epub 2015 Jan 28. PubMed PMID: 25671064; PubMed Central PMCID: PMC4317475.