Did you know the health properties of the Peruvian purple corn?

This amazing vegetable could help to prevent cancer and diabetes

Purple corn helps prevent colon cancer and cardiovascular disease. ¨Photo: ANDINA/Difusión.

15:09 | Lima, may. 7.

Once a staple of ancient diets and now a familiar presence in Peruvian homes —often as a refreshing drink or dessert— purple corn is gaining recognition not only for its vibrant color and rich flavor, but also for its powerful health benefits.

Last May 5, Peru celebrated the National Day of Purple Corn, Choclo, and Toasting Corn, a timely opportunity to spotlight this Andean superfood and its deep ties to the region of Cajamarca.

A crop with history, and science behind it

Purple Corn (Zea mays) has been cultivated in Peru since pre-Hispanic times, with modern production concentrated in regions like Cajamarca, Áncash, Apurímac, and Ayacucho. What makes it thrive in Peru, and not elsewhere, is its unique adaptability to acidic soils and high sunlight exposure, conditions not often replicated outside the country.

This native crop has also become one of the most studied by Peruvian scientists, thanks to its extraordinary nutritional properties.

A natural shield against diseases

Rich in anthocyanins —natural antioxidants that give the corn its deep purple hue— this superfood plays a role in neutralizing free radicals that damage cells and contribute to aging and diseases such as colon cancer.

Local research has confirmed that these antioxidants, found in both the kernels and the cob, may help prevent not just cancer, but also cardiovascular diseases and inflammation.

Purple corn also brings minerals like iron to combat anemia, calcium to strengthen bones, and phosphorus to support cell repair. It improves blood circulation, reduces bad cholesterol, and protects blood vessels from hemorrhages. High in fiber, it promotes digestion and helps manage obesity and diabetes by enhancing fat metabolism and increasing satiety.

More research

In 2019, researchers at the National Institute of Agricultural Innovation (INIA) unveiled a breakthrough: a high-yield, nutrient-rich purple corn variety called INIA 601. This variety not only produces more than five tons per hectare but also contains higher levels of anthocyanins, making it a nutritional powerhouse.

Led by agronomist Alicia Medina Hoyos, the INIA team tested several strains across 14 farms and found INIA 601 to be superior in both productivity and health benefits.

Enhancing the superfood with science

A team from the National Autonomous University of Chota, in partnership with INIA and the National University of Jaén, launched an innovative project to enhance the bioactive properties of INIA 601 through magnetic biostimulation of seed.

Their research identified additional health-boosting compounds like procyanidin B2 and resveratrol, both known for their anti-aging, anti-inflammatory, and cholesterol-lowering effects.

According to lead researcher Tony Steven Chuquizuta, this opens the door for INIA 601 to use it not only in food, but also in pharmaceuticals, potentially increasing its market value for farmers.

Cajamarca: capital of purple corn

This year on April 4, the Peruvian government declared Cajamarca as the national capital of purple corn, through Law 32287 published in the legal norms section of the Official Gazette El Peruano.

The law also states that Cajamarca is the “national capital of improved purple corn, based on the representative case of the INIA-601 variety.”

This declaration seeks to strengthen its production chain and agricultural exports. This optimization of purple corn production is focused “both on the sphere of family farming and on the commercial and industrial competitiveness of Peru’s agricultural producers,” the legal decree states.

The law —originally approved by Congress— also set the scope by including family farming producers and agricultural producers of Peru dedicated to the planting and harvesting of purple corn INIA-601.

Last Friday, May 2, and Saturday, May 3, the III Festival of Knowledge and Entrepreneurship of INIA 601 Purple Corn, Choclo Corn, and Corn for Toasting was held in the La Cultura passage of the city of Cajamarca.

Purple corn, choclo, and corn for toasting are amylaceous corn varieties and are recognized as Natural Heritage of the Nation through Law 28477, which especially highlights purple corn and the giant corn of Cusco. The latter has a Denomination of Origin granted by Indecopi in 2005.

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