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Why Purple?

Anthocyanins

One of nature’s most powerful antioxidants

Anthocyanins are natural plant pigments responsible for the purple, blue and red colour in fruits, grains and vegetables. It is a type of phytonutrient with powerful antioxidant 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 even after treatment under temperatures up to 165°C and under various pH levels from 2.2 to 6.0.  [Link to research]

Read more…

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