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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]

Research on Anthocyanins

Our top picks

Peruvian Purple Corn (Zea mays L.)

Purple corn (Zea mays L) is native to the Andes region that is now Peru.

The Peruvian purple corn has the darkest purple shades in the plant kingdom, thanks to the abundant anthocyanins content.

Other varieties of purple corn, such as those grown in North America and Asia, do not have the same dark purple shades as the Peruvian purple corn.

There have been numerous studies done on Peruvian purple corn. This recently published scientific review will give a good overview of these studies and the health benefits of purple corn.

More than 20 bioactive phenolic compounds, including phenolic acids, anthocyanins, and other flavonoids, have been reported to be found in purple corn.

“Purple corn is reported to have potent antioxidant, anti-inflammatory, anti-mutagenic, anti-carcinogenic, and anti-angiogenesis properties, which can help to ameliorate lifestyle diseases such as obesity, diabetes, hyperglycemia, hypertension, and cardiovascular diseases.”

– a Review by Fei LaoGregory T. Sigurdson, and M. Monica Giusti published in a high impact factor journal 

Whether you are looking to stay healthy in stressful environments, or have health concerns on your blood pressure or cholesterol, you can enjoy the health benefits of purple corn from our High Strength Antioxidant Peruvian Purple Corn extract , with a spectacular ORAC value of 96,300 µmoleTE/100g, 20x more than fresh blueberry (4,669 µmoleTE/100g)! Just add 1 teaspoon daily to your beverages. 

 

Purple Sweet Potato

Professor Craig Wilcox who studied the diet of Okinawa centennials believes a key factor in their vigorous health can be attributed to the anthocyanins in the purple sweet potato.   [Link to news]

His scientific review paper on “The Okinawan Diet: Health Implications of a Low-Calorie, Nutrient-Dense, Antioxidant-Rich Dietary Pattern Low in Glycemic Load” published in Journal of the American College of Nutrition.

Incorporate our Purple Sweet Potato flour into your daily bakes now! 

 

Black Rice

By adding the anthocyanin-rich black rice extract into bread flour, the National University of Singapore (NUS) food scientists created healthier, diabetic-friendly purple bread.

“Rich in cancer-fighting antioxidants, digested 20% slower than regular white bread,” this purple bread has lower glycemic index than normal white bread, reported CNN.   [Link to news]

Now you can also make diabetic-friendly baked goods using our Organic Black Rice flour!

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