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| Peru’s purple corn prevents colon cancer, says research |
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| Written by edylio |
| Wednesday, 11 August 2010 12:14 |
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PERU’S PURPLE CORN PREVENTS COLON CANCER, SAYS RESEARCH
Mario Carhuapoma, author of the aforementioned research, explained that the anthocyanins contained in its pigment function as antioxidants in the colon by counteracting the harmful effects of free radicals, leading cause of cancer.
"Anthocyanins and free radicals are produced by the body in equal amounts, but poor nutrition and stress contribute to increased production of these radicals," he explained. According to Carhuapoma, doctor in Pharmacy and Biochemistry, purple corns can only grow in Peru due to climatic conditions, pH (pondus Hydrogenium) of the ground they grow in, and the precise amount of daylight hours. Purple corn is a Peruvian food cultivated in coastal areas, as well as in mountains of almost ten thousand feet. There are very few purple plants found in nature, and so for people who are looking to eat a true rainbow diet, purple corn extract is a fantastic addition. Source: andina.pe
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Peru’s purple corn prevents colon cancer, says research


Lima, Aug. 11. New research led by a Peruvian scientist indicates that the consumption of purple corn-based foods such as chicha and mazamorra prevents colon cancer thanks to the antioxidant pigment of its cob and grains.