Why Purple Corn?
Hundreds of years ago purple corn (pujagua corn) was believed sacred by the ancient Incan civilizations. It was valued for its use as a natural colorant for food and drinks. However, today’s market has turned its back on this beautiful and healthy ingredient. Researchers have discovered almost infinite health benefits of the pujagua corn, from its effects on cellular health to its properties for fighting obesity. These health benefits are due to purple corn’s high content of anthocyanins, the high antioxidant color pigments that give it its dark purple color.
Pujagua corn can be categorized as a phytonutrient. It contains one of the highest concentrations of cyanidin-3-glucoside compared to other anthocyanin-rich fruits and vegetables. Cyanidin-3-glucoside has the ability to decrease blood glucose levels, and the ability to not hinder muscle protein synthesis at the same time. It also has chemopreventive and chemotherapeutic activity. Purple corn is also rich in phenolic acids such as p-courmaric, vanillic acid, protocatechuic acid and flavonoids such as quercetin. Phenolic acids are easily absorbed through the walls of your intestinal tract, and they are beneficial to your health because they work as antioxidants that prevent cellular damage due to free-radical oxidation reactions. They may also promote anti-inflammatory conditions in your body when you eat them regularly.
Overall, the benefits of what seems like a magical corn are never ending. However, the more obvious and popular ones are:
- One of the most potent vegetable sources of anthocyanins
- Supports healthy glucose and lipid metabolism
- Powerful antioxidant activity
- Promotes healthy aging and vascular integrity
- Non-GMO: Pujagua Corn is the first variation of maize and it has never been genetically modified.
In Costa Rica there are over 80 to 100 varieties of Creole corn according to the Ministry of Culture and Youth ( MCJ ). However, there has been a drastic reduction in corn production in the country due to limited market and sales of this powerful ingredient. Currently, Costa Rica is the second largest commercial corn importer in Central America after Guatemala according to the ONS.
Even though it was a central part of the tradition of Costa Rica and is the base of some of the country’s most authentic gastronomy dishes such as atol, chicha, chicheme, mazamorra, biscuits, tamales, etc. Due to the challenges faced by the producers of Pujagua corn, its cultivation and commercialization has decreased to extreme limits, this product is increasingly forgotten and displaced from the daily diet of people.
Let us take advantage of this powerful ingredient that it is not only authentic and traditional to the centenarian’s diet but it is also has incredible health benefits. Start making purple tortilla’s and go on to live and be 100 years old.
