Also known as Chicha Morada, Purple Corn Drink is considered for most the national Peruvian soft drink that generations have enjoyed due to its multiple benefits with no side effects. This refreshing natural drink with herbal flavor has been traditionally served with everyday meals, on special occasions, simply chilled to quench the thirst after an exhaustive workout, and as a smoothie. Although scientific studies in the past were almost non-conclusive or inexistent, Purple Corn (Zea Mays L.) was also cultivated as medicine by the Native People of Peru. Purple Corn, the main ingredient of Purple Corn Drink, has proved to be a powerful antioxidant due to the Anthocyanin pigments that provide the full dark texture to the beverage. In 2003 researchers from Doshisha University in Kyoto reported that when scientists gave mice high-fat diets augmented with an Anthocyanin-pigmented extract from Purple Corn the animals maintained normal weights. Mice on the same diet but without the extract became obese. Moreover, only the latter group of animals developed excessive sugar and insulin concentrations in their blood. In 2004 the same Japanese team (Tsuda's) showed that Purple Corn extract increased the activity of a gene that regulates the function of fat cells. This is the first food component to do so the scientists reported in the March 26, 2004 according to Biochemical and Biophysical Research Communications. They also recommended that Anthocyanin, the basic component of Purple Corn, be explored as nutritional supplements for "preventing obesity and diabetes." Recent studies at the Ohio State University mentioned that Anthocyanin was found to play an important roll to prevent the degeneration of cells in organs of humans and animals. According to Nutraceuticals World Magazine, it has also been verified that drinking Purple Corn Drink inhibits bad cholesterol, protects the retina, stimulates blood circulation and prevents the development of colorectal cancer.
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