Anthocyanin is one kind of anti-oxidant, called as free radical scavenger. Anthocyanin comes from Herb resources: purple sweet potato, blueberry, bilberry, black rice etc.
Many plants or vegetables contain anthocyanins in their tissue, among them, only the limited ones can be considered as anthocyanin resources; that is to say, by proper treatment or processing, anthocyanins become healthy food ingredient (dietary supplement). More and more attention are paid to anthocyanin, focus in its anti-oxidant activity worldwide.
Physical and Chemical Index
Crystal in violet red
≤ 2 mg/kg
≤ 3 mg/kg
Loss on Drying
≤ 1000 cfu / g
Functions of Anthocyanins:
s Protect eyesight: Promote the regeneration of visual purple (rhodopsin) and alleviate visual fatigue.
s Protect heart and cerebral vessels, Improve capillary toughness.
s Protect cerebral neuron.
s Protect DNA free of damage from free radical in order to prevent cancer.
s To regulate blood sugar: by adjusting insulin secretion.
s Resist UV damage and protect skin cells.
s Whitening and anti-wrinkling: as edible cosmetics; modify collagen synthesis.