Purple corn
  Moradyn® is an active plant ingredient characterized by a specific phytocomplex that contribute to normalize the blood sugar levels.(I) Color of extract is an intense dark purple, due to the high content of anthocyanins.
   
 

CHARACTERISTICS

check Unique standardized extract obtained from the fruit of proprietary purple variety of mais (Zea Mays L.) entirely cultivated in Italy
check Synergic action of bioactive compounds
check Mechanism of action identified “in vitro”
check Dark purple powder for use in nutritional supplements
check Compliant with main worldwide markets food regulations
check Suggested dosage:  500 mg a day

PurpleCorn

Digestive System

 

HEALTH BENEFITS OF MORADYN®

 

Moradyn® bioactive compounds contribute to the blood sugar levels normalization through enzymatic activity on α-glucosidase, one of the key enzyme involved, in the intestinal lumen, to the carbohydrate digestion and absorption. (II)

These compounds are also positively capable to prevent the major risk factors related to metabolic syndrome, like obesity, insulin resistance, dysmetabolism and hypertension thaks to the inhibition of the formation of the Advanced Glycation end-products (AGEs) which are physiologically accumulated by aging (III,IV).

SCIENTIFIC EVIDENCE

In vitro antiglycative activity was evaluated by incubated glucose in absence/presence of extract at different concentration for 28 days.(V)

These results have been obtained using aminoguanidine as control reference and show Moradyn® extract inhibitory capacity at all tested concentrations.

In vitro hypoglycemic activity was evaluated by incubating the α-glucosidase enzyme in presence of extract at different concentrations.(VI)

These results have been obtained using acarbose as control reference and demonstrated Moradyn® extract capacity to inhibit α-glucosidase enzyme.

 

SPECIFICATIONS

check 0,2% (HPLC w/w) of α-glucosidase inhibiting activity (Chemical)
check 10% (UV-vis) of phenols with anti-glycative compound
check 3% (UV-vis) of α-glucosidase inhibiting activity (Enzymatic)

 

 

Cyanidin 3 O glucoside

Disclaimer

This article is 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. Consult a doctor or other health care professional for diagnosis and treatment of medical conditions. All statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

References

  1. Escudero F. et al. Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs. J. Med Food (2012), 15 (2): 206–215
  2. Lao F. et al. Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation. Food Anal. Methods 9:1367–1380 (2016)
  3. Nowotny K., et al. Advanced glycation end products and oxidative stress in type 2 diabetes mellitus.Biomolecules, 5, 194 (2015).
  4. Baynes J.W. The role of AGEs in aging: causation or correlation. Exp. Gerontol., 36, 1527 (2001).
  5. Maietta M., et al. Food Res. Int., 100, 780 (2017).
  6. Chen C., et al., Industrial Crops and Products, 100, 1 (2017).

 

 

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Disclaimer

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.