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“If I could only eat one color per day, it would be purple. There is more data on purple than any other color right now.”

James Joseph, neuroscientist
USDA Human Nutrition Research Center
on Aging, Tufts University

James Joseph, neuroscientist
USDA Human Nutrition Research Center
on Aging, Tufts University

James Joseph, neuroscientist
USDA Human Nutrition Research Center
on Aging, Tufts University

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Why Purple?

Anthocyanins

One of nature’s most powerful antioxidants

Purple is the colour of anthocyanins, the natural plant pigments that impart colours of purple, blue and red in fruits, grains and vegetables. It is a phytonutrient with powerful antioxidant and anti-inflammatory properties.

As antioxidant, Anthocyanins help our body get rid of the free radicals that cause oxidative damage.

The NUS press release in Feb 2016 stated that:

“Scientific studies have shown that anthocyanins are rich in antioxidant properties and may help prevent cardiovascular and neurological diseases, cancer, and inflammation.”  

“Anthocyanins are also known to play a role in controlling obesity and diabetes as they can inhibit digestive enzymes and hence reducing blood glucose levels.”

The darker the purple, the higher the level of Anthocyanins.

Unlike vitamin C, the antioxidant properties of Anthocyanins are well retained at temperatures up to 165-200°C.  [Food Chem 2014, CNN 2016]

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Our Blog

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