The PROCURE project started in 2016 with the research of an anthocyanins rich vegetal source to develop a line of ingredients to produce functional foods and dietary supplements. A purple colored variety of Zea mays L., due to its high anthocyanins content, was identified as a valuable source for extracting anthocyanins since different epidemiological and preclinical studies demonstrated that regular consumption of anthocyanins-rich foods is associated to a reduced risk of chronic diseases, such as obesity, type 2 diabetes and cardiovascular diseases.
PurpleCornBreading
 
GMO FREE Purple Corn is entirely cultivated in Italy
Our Purple corn cultivation in Italy started in 2017. The proprietary variety has been developed with the support and cooperation of the University of Milan, Department of Agricultural and Environmental Sciences. The peculiar purple color of the corn is due to the high content of anthocyanins, pigments belonging to the class of phenolic compounds, that play a significant role in human health and nutrition. The variety has been obtained using traditional breeding methods by taking advantage of the variability naturally present in the germplasm of the selected species, without inserting genes from different organisms. None of the seeds has been genetically modified.
   
cornfield Purple corn original seeds from South America are indeed incapable of producing fruits at our latitudes. However, under special conditions, these plants can be used to pollinate European plants and produce hybrids, starting point for subsequent backcrosses (bc) with the recurrent European parents.
 
Moradyn® Extract
Many studies have documented their antioxidant, anti-inflammatory, cardio-protective, neuroprotective, and anti-tumor properties. Anthocyanins in this variety, and more specifically C-3-G (cyanidin-3-O-β-D-glucoside), carry out an action on physiological mechanisms linked to obesity, such as those involved in Type 2 diabetes.

In the fruit of purple corn anthocyanins are mostly associated with the cob (the central part of the corn ear, where the kernels are located) and the pericarp of the kernel (290-1323 mg / 100 g of anthocyanin in monomeric form and between 35 and 45% in acylated form on dry weight) (4).

   
Metabolic Syndrome support
620px Cyanidin 3 O glucoside.svg The activity in support of the glucidic and lipid metabolism of purple corn extract has been investigated by the University of Pavia analyzing the expression of markers involved in glucose metabolism and the gene expression profile of pro-inflammatory markers. Such analysis has been carried out using both enzymatic assays and in vitro tests on specific cell lines.
 
In vivo studies show the effectiveness of purple corn anthocyanins in normalizing serum insulin, glucose and lipid and body weight when associated with a high fat diet (3) C-3-G, specifically, increases gene-expression of adiponectin in adipose tissue and improves vasodilation endothelium-dependent and inhibit atherogenesis (2,3). More in vivo experiments have also shown the short and long-term anti-hyperglycemic activity of anthocyanins that help to maintain constant serum glucose levels (1).
 
Moradyn® Flour
Corn Kernels have been separated from the cob, dried to 15% humidity, cleaned and stone grinded to obtain a soft and functional flour to cook bread, tortillas or the famous Italian "polenta", a thick mush of cornmeal. Moradyn kernel flour has been tested with validated Spectrophotometric method to determine a content of 0.1% anthocyanins. The source of anti-oxidant has been also tested after one hour of cooking with a very limited loss in content (standard recipe uses 2 liter of water with 500g of flour) making Moradyn flour an anthocyanin rich ingredient to prepare functional foods.
 
 Story Moradyn Polenta
 
Moradyn® Natural Colorant
Anthocynins rich vegetables have been used for centuries to dye fabrics over a purplish-blue color. FlaNat Research started a new project to extract and use natural colorant from Moradyn corn to dye natural fabrics such as cotton, linen and hemp.
   

Bibliography

   
1) Hong S, Heo J, Kim J, Kwon S, Yeo K et al. (2013) Antidiabetic and Beta Cell-Protection Activities of Purple Corn Anthocyanins. Biomol Ther 21(4):284-289.
2) Liu Y, Li D, Zhang Y et al (2014). Anthocyanin increases adiponectin secretion and protects against diabetes-related endothelial dysfunction. Physiol Endocrinol Metab 306, E975-E988.
3) Tsuda T, Horio F, Uchida K et al (2003).Dietary Cyanidin 3-O-β-DGlucoside- Rich Purple Corn Color Prevents Obesity and Ameliorates Hyperglycemia. Mice J Nutr 133(7):2125-2130.
 
Disclaimer: The statements made in this document have not been evaluated by local authority. The ingredients presented here are not intended to diagnose, treat, cure or prevent any disease. Please refer to local authority for any further information.
 
 

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All scientific data contained in this web site are for information only and should not be used for the diagnosis or treatment of medical conditions. All reasonable care have been used by FLANAT RESEARCH in compiling the information but make no warranty as to its accuracy. Please verify with your National Health Agency before using any of the listed ingredients.