This variety is GMO-free and is characterized by a unique phytochemical profile. The grain contains about 0.1% anthocyanins, which retain their activity even after thermal processing, such as boiling.
The plant is used primarily for the production of flour, from which bread, tortillas, and polenta are made. In addition, research is being conducted on the use of the cobs, leaves, and silks of the plant as sources of extracts with antiglycative and hypoglycemic activity.
The polyphenol profile in the grains of Moradyn differs from traditional Peruvian varieties of purple maize by the absence of certain malonylated anthocyanins and the presence of a wider spectrum of flavonols.
Sources4
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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