- POTENT 30:1 EXTRACT: CellFend’s Fermented Purple Corn Extract utilizes a potent extraction processes at a 30:1 extract ratio, meaning that a single, 1,000mg serving of CellFend’s Fermented Purple Corn Extract is equivalent to 30,000mg of standardized purple corn powder.
- ULTRA-HIGH PURITY: Our purity levels are greater than 99%, ensuring our commitment to bringing you as high-quality of a product as possible.
- 10% ANTHOCYANINS: Anthocyanins (a type of flavonoid) are some of the most potent and beneficial compounds found throughout nature, responsible for the beautiful red, blue, and purple coloration of many fruits, vegetables, plants, and flowers. Each 1,000mg serving of our Fermented Purple Corn Extract is standardized to contain 100mg of anthocyanins.
- THIRD-PARTY LAB TESTING: Each batch of our product undergoes rigorous and detailed third-party lab testing, to make sure our ingredients are consistently of the highest quality and purity (greater than 99%).
- CLASSIFICATIONS / CERTIFICATIONS: GMP Quality Assured, part of the ISO-9001 internationally recognized quality management system, Gluten Free, Vegan, GMO Free, and 100% Natural.
Product Description
Purple Corn Extract
CellFend’s Fermented Purple Corn Extract is a 100% natural, potent cellular health supplement rich in organic compounds known as anthocyanins. Our Fermented Purple Corn Extract is pure, potent, and science-backed; designed for everyday use to support long-term cellular function.
What is Purple Corn?
Purple Corn has one of the deepest shades of purple found in the entire plant kingdom. This incredible vegetable has been cultivated and consumed for centuries by the indigenous people of the Peruvian Andes because of its health benefits. Only recently has modern science been able to reconfirm these ancient beliefs with supporting research and clinical trials.
What makes purple corn so special?
Its dark purple color, which is the result of an extremely high concentration of organic compounds known as an anthocyanins.
What are Anthocyanins?
Anthocyanins are colored flavonoids, which are phenolic compounds, that are natural pigments responsible for the purple, blue, and red colors of many fruits, vegetables, flowers, and other types of plants. Anthocyanins make blueberries blue, raspberries red, and purple corn purple. The word “anthocyanin” is derived from the two Greek words anthos (meaning flower) and kyanos (meaning blue).
High Quality & Purity
Our product is:
- Ultra-High Purity of 99.5% – no additives or fillers (Certificate of Analysis, April 2023)
- 10% Anthocyanins – each serving is standardized to a 10% anthocyanin content, meaning that per each 1,000mg serving (2 capsules), there will be 100mg of anthocyanins (Certificate of Analysis, April 2023)
- 30:1 Extract Ratio – meaning that a single, 1,000mg serving of our Fermented Purple Corn Extract is equivalent to 30,000mg of standardized purple corn powder (Certificate of Analysis, April 2023)
- Vegan (Certificate of Analysis, April 2023)
- Gluten Free(Certificate of Analysis, April 2023)
- GMO Free(Certificate of Analysis, April 2023)
- Third Party Lab Tested – each batch of our product undergoes rigorous and detailed 3rd party lab testing, to make sure our ingredients are consistently of the highest quality and meet the best of international standards (Certificate of Analysis, April 2023)
- GMP (Good Manufacturing Practice) Certified(Certificate # SN20180203)
Purple Corn has 4.5x more anthocyanins than blueberries!
Anthocyanins have the greatest antioxidant capacity of any of the flavonoid compounds
Powerful Antioxidant
Purple corn is one of the most powerful superfoods and antioxidants found in nature. For example, purple corn has 4.5x the antioxidant activity as blueberries (and blueberries already have one of the highest levels of antioxidants of any food source)!
Purple corn also has a higher anthocyanin content than other well-known superfoods such as arnoia (chokeberry), elderberry, black raspberry, black currant, bilberry, acai berry, and tart cherry.
Getting Enough In Your Diet
Getting enough anthocyanins from food intake alone is very difficult, which is why supplementation is so important. The average daily intake of anthocyanins is estimated to only be 12.5 mg/day/person in the United States. Each 1,000 mg serving of our Fermented Purple Corn Extract is standardized to contain 100 mg of anthocyanins.
(“Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption”, Journal of Agricultural and Food Chemistry, 2006, 54, 4069-4075)
Science-Backed Benefits For Your Long-Term Cellular Health
Rich in Natural, Bioactive Molecules
More than 20 bioactive phenolic compounds (natural molecules from plants), including phenolic acids, anthocyanins, and other flavonoids have been found in purple corn. These phenolic compounds have been shown in numerous in vivo and in vitro studies to have potent health-benefitting capabilities.
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Gut Flora Health & ‘Leaky Gut’ ProtectionAnthocyanins and other phenolic compounds found in purple corn extract have been shown to improve human gut health due to their modulation of the intestinal and flora ecosystem, including gut probiotics. Anthocyanins may help to protect against ‘Leaky Gut’, which is when the lining of the intestinal tract develops cracks or holes, setting the stage for tissue damage that leads to inflammation. (“Phenolic Composition and Evaluation of the Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession”, Journal of Food Science, Vol. 00, Nr. 00, 2017 and “Efficacy of an Anthocyanin and Prebiotic Blend on Intestinal Environment in Obese Male and Female Subjects”, Journal of Nutrition and Metabolism, Volume 2018) |
Immune System SupportAnthocyanins have been shown to support the immune system and activate T-cell proliferation. “Polyphenols and Immune System”, Polyphenols: Prevention and Treatment of Human Disease, 2018 Elsevier Inc. |
Apoptosis Induction“Health benefits of anthocyanins and molecular mechanisms: Update from recent decade”, Critical Review in Food Science and Nutrition, 2017, Vol. 57, No. 8, 1729–1741 |
Anti-Mutagen (Protects Against DNA Mutations)The anthocyanins and phenolic compounds in purple corn extract have proved to be effective anti-mutagens, which protect against DNA mutations. Mutagens create genetic mutations, usually in DNA. A mutagen can be physical, chemical, or biological. DNA mutations disrupt normal genetic activity and can lead to a number of diseases. An anti-mutagen reduces the rate of mutation. “Antimutagenic and Antioxidant Properties of Phenolic Fractions from Andean Purple Corn”, Journal of Agricultural and Food Chemistry, Vol. 54, 200, 4557-4567 |
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Senolytic Compounds (Cellular Senescence Reversal)Anthocyanins have been shown to display anti-SASP (senescence-associated secretory phenotype) properties. Healthy cells continually divide to replace old and damaged tissue. However, as we age, some cells stop dividing, which is known as “cellular senescence”. These senescent cells damage the healthy cells around them, and this leads to a number of age-related diseases. Senolytic compounds, responsible for cellular senescence reversal, are critical components in healthy aging and cellular optimization. “Anti-senescence compounds: A potential nutraceutical approach to healthy aging”, Ageing Research Reviews 46 (2018) 14–31 |
Cytokine ReductionPurple corn extract has been shown to reduce pro-inflammatory cytokines, which are associated with numerous age-related diseases and systemic inflammation. “Purple corn extract induces long‑lasting reprogramming and M2 phenotypic switch of adipose tissue macrophages in obese mice”, Journal of Transitional Medicine, (2019) 17:237 |
AMPK ActivatorPurple Corn Extract has been shown to increase AMP-activated protein kinase (AMPK). AMPK is a central regulator of energy homeostasis, which coordinates metabolic pathways and thus balances nutrient supply with energy demand. Because of the favorable physiological outcomes of AMPK activation on metabolism, AMPK has been considered to be an important therapeutic target for healthy aging. “Anti-diabetic effect of purple corn extract on C57BL/KsJ db/db mice”, Nutrition Research and Practice 2015;9(1):22-29 and “AMPK activators: mechanisms of action and physiological activities”, Experimental & Molecular Medicine, 2016, 48 |
Sirtuin ActivatorAnthocyanins have been shown to increase Sirtuin-6 (SIRT6) activity, which may be the most important sirtuin for increased lifespan, DNA-repair, metabolism, and inflammatory response reduction. SIRT6, also known as the “longevity sirtuin”, has been shown to help maintain NAD+ levels in our bodies as we age. Sirtuins are protein enzymes that regulate numerous cellular functions and are crucial components of cellular health. There are 7 different types of sirtuins (Sirtuin-1 to Sirtuin-7). |
Anthocyanins Help Protect Mitochondria
A decline in mitochondrial quality and activity has been associated with aging and the development of a wide range of age-related ailments.
Mitochondria contribute to specific aspects of the aging process, including cellular senescence, chronic inflammation, and the age-dependent decline in stem cell activity.
Strategies directed at improving mitochondrial quality and function may have far-reaching beneficial effects.
“The Mitochondrial Basis of Aging”, Molecular Cell (peer-reviewed scientific journal) 61, March 3, 2016
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Anthocyanin Content Chart Data Sources:
- Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption, Journal of Agriculture and Food Chemistry, Vol. 54, No. 11, 2006
- Total Anthocyanin Content in Intact Açaí (Euterpe oleracea Mart.) and Juçara (Euterpe edulis Mart.) Fruit Predicted by Near Infrared Spectroscopy, Food Chemistry 136 (2013)
- Stoichiometric and Kinetic Studies of Phenolic Antioxidants from Andean Purple Corn and Red-Fleshed Sweetpotato, Vol. 51, No. 11, 2003
- Anthocyanin content and profile within and among blueberry species, Canadian Journal of Plant Science, Vol. 79, April 1999
- Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods, Journal of Biomedicine and Biotechnology, 2004:5