![]() Of course, all of these foods are made from blue/purple corn that has been dried and ground, rather than from fresh corn. One of the reasons we want to focus on this topic is the increasing popularity of these foods- including blue/purple corn chips, blue/purple corn tortillas, and similar foods-with some consumers. But other anthocyanins- including pelargonidins and peonidins-are fairly concentrated in these colorful corn varieties. Among the anthocyanins present in blue and purple corn, the most predominant are cyanidin-3-glucosides. This result should not be surprising since purple and blue varieties of corn are well-known for their unique anthocyanin content. A recent study has used purple corn extract to effectively lower this unwanted side effect in mice who had been injected with an ROS-increasing cancer drug. ![]() One of these unwanted consequences is increased oxidative stress and overproduction of reactive oxygen molecules (often referred to as reactive oxygen species, or ROS).
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