Purple corn, a variety of Zea mays, is a unique crop from the low valleys of the Andes of Peru. This crop is normally cultivated in lands over 10,000 ft above sea level and its origin goes back to the Incas civilization time. There are different varieties of purple corn, all of them originated from the ancestral species called “Kculli”, still cultivated in Peru. Ancient objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old among the ceramics of the “Mochica” culture.



People of the Andes make a refreshing drink from purple corn called "Chicha Morada" which is now recognized as a nutritive powerhouse due to its phenolic and anthocyanin content. Purple corn contains substantial amounts of phenolics and anthocyanins, among other phytochemicals and its main colorant is cianidin-3-b-glucose (C3G). Crops with high phenolic and anthocyanin content have bioactive and functional properties as well as the highest antioxidant capacity. Purple Corn has higher antioxidant capacity and antiradical kinetics than blueberries.