According to South Korea, purple corn containing 10-fold more anti-cancer ingredients than corn is now being developed in South Korea. Professor Lee Hae-won of Gangwon University stated on the 23rd: “The successful development of a natural food pigment widely known as an anti-cancer substance has resulted in an “anthocyanin†content that is more than 10 times that of existing corn.â€
Anthocyanins are high content pigments in blackberries and other strawberries. They can slow the growth of cancer cells through antioxidation and are considered to be effective in anti-inflammatory, bactericidal and vision enhancement. Professor Li Haijun said: "The corn that was developed this time contained 17 grams of anthocyanins per 100 grams of leaves wrapped in corn kernels, which appeared purple overall. The pigment content was more than 10 times that of the original developed corn. â€
Last month, the British John Inne Research Institute also developed purple tomatoes with high anthocyanin content and was evaluated as "a study that can reduce the possibility of chronic diseases by only ingesting food." However, Professor Li Haijun said: “The tomato that was developed at that time was a genetically modified crop (GMO) in which the genes of other plants were implanted in a human manner. However, this time, the developed maize was a result of traditional cultivation methods. Therefore, at this point, There is a difference between the two."
The results of this study were published in the online edition of the Journal of Agriculture and Food Chemistry, published by the American Chemical Society on the 13th of this month.