Benefits Of Purple Corn

The antioxidant power of purple corn in every sip.

You’ve likely heard a lot about superfoods already. These vitamin-rich and nutritionally beneficial foods get their name because they offer remarkable health benefits. Unlike kale, flaxseed and quinoa, purple corn doesn’t often come to mind when people think of superfoods. At Inca Tea, we’re working to change that with herbal tea blends made with purple corn.

What makes purple corn a superfood?

Inca Tea Purple Corn The distinctly deep color of purple corn comes from naturally occurring chemical compounds called anthocyanins. Studies show anthocyanins have antioxidant properties, anti-inflammatory capabilities and even anticancer qualities.

Why are anthocyanins beneficial for health?

Anthocyanins are associated with the potential to:

  • Reduce the risk of cardiovascular disease
  • Provide a potent anticancer agent and reduce cancer cell growth
  • Lower blood pressure
  • Prevent development and offer a possible cure for diabetes and obesity
  • Reduce blood clots
  • Protect against atherosclerosis
  • Elevate antioxidant capacity of the blood

Don’t all brightly colored fruits and vegetables have antioxidants?

Foods like red beans, orange sweet potatoes and dark, leafy greens are all packed with antioxidants. But dark red, blue and purple foods, like raspberries, blueberries and purple corn, have the highest levels of anthocyanins. In fact, purple corn has a greater anthocyanin concentration than blueberries and acai berries.

Can you get health benefits from drinking purple corn tea?

Every Inca Tea flavor is made with 100% organic, non-GMO Peruvian purple corn that’s blended with other natural ingredients to create a delicious herbal tea. We’ve heard from many customers who say Inca Tea has transformed their lives and helped them achieve better health. In fact, our founder considers purple corn the secret ingredient that made his climb in the Andes a feel-good experience.

What is herbal tea?

Herbal teas are brews made by steeping any variety of edible plants in hot water. Herbal tea recipes feature dried leaves, fruits, flowers, spices and herbs. Generations have used herbal teas as natural remedies for a variety of ailments. Herbal teas are not true teas, though. Teas – like black tea, white tea, green tea and oolong tea – use leaves of the Camellia sinensis plant as their only ingredient.

Still not convinced? Ask a doctor.

Monica Giusti, Ph.D., associate professor of food science and technology at The Ohio State University, is a leading researcher on anthocyanins. She has published dozens of studies on the health benefits of purple corn. Inca Tea is proud to have Dr. Giusti on our advisory board.