Purple sweet potato

What is Purple Sweet Potato ?

Purple sweet potato red is a natural pigment extracted from purple sweet potatoes. As a water-soluble pigment, purple sweet potato red is easily soluble in water, methanol, ethanol, glacial acetic acid, acetone, dilute hydrochloric acid and dilute sodium hydroxide, but insoluble in organic solvents such as petroleum ether. Purple sweet potato itself is not only rich in anthocyanins, but also rich in fibre, vitamin C and potassium. Purple sweet potato red pigment has a wide range of applications, can be used in the preparation of wine, fruit juice drinks, pickled products, candy, jelly, dried fruit, medicine and other fields. Its colour is bright, strong, heat-resistant, and the aqueous solution is purple-red and stable under acidic conditions.

Main uses

Food industry

Application scenarios:
Beverages: Fruit juice, fruit tea, carbonated beverages (with a purple-red color);
Baked goods: cakes, bread, biscuits (naturally colored to improve appearance);
Dairy products: Yogurt, ice cream (for coloring and enhancing the selling point of natural ingredients);
Candies/jellies: gummy candies, jams, preserved fruits (as a substitute for synthetic pigments, such as allura red).
Advantages: Natural and safe, in line with the “clean label” trend, and can be compounded with vitamin C and others to enhance stability.

Cosmetics industry

It is used in skin care products (such as face cream, essence) or makeup (such as lipstick, eyeshadow) to provide a natural color, and at the same time, it utilizes its antioxidant properties to assist the skin in anti-aging.
3. Medicine and functional foods
Functional ingredients: Added as natural antioxidants to health products or used for coating and coloring medicines.
Research direction: Some studies explore the potential regulatory effects of its anthocyanin components on metabolic syndrome and inflammation (but more clinical verification is needed).

Health benefits

The health value of purple sweet potato pigment mainly stems from the anthocyanin compounds it contains. These components are widely present in natural plants and are believed to have the following potential functions:

1. Antioxidant and anti-inflammatory

Eliminating free radicals: Anthocyanins can neutralize free radicals in the body (such as DPPH and ABTS free radicals), reduce the damage of oxidative stress to cells, and may lower the risk of chronic diseases such as cardiovascular diseases and cancer.
Inhibiting inflammatory factors: By regulating inflammatory pathways such as NF-κB, it alleviates chronic inflammation (such as arthritis and intestinal inflammation).

2. Improve cardiovascular health

Protect vascular endothelium: Promote the production of nitric oxide (NO), enhance vascular elasticity, and lower blood pressure.
Regulating blood lipids: Some studies have shown that anthocyanins may inhibit cholesterol synthesis and reduce the level of low-density lipoprotein (LDL-C).

3. Blood sugar regulation effect

Anthocyanins may delay the digestion and absorption of carbohydrates, improve insulin sensitivity, and assist in regulating postprandial blood glucose (especially potentially beneficial for patients with type 2 diabetes).

4. Neuroprotection and cognitive improvement

Antioxidant and anti-inflammatory properties may alleviate neurodegenerative diseases (such as Alzheimer’s disease), promote cerebral blood flow, and improve memory function.
5. Enhance immunity
Maintain the activity of immune cells through antioxidant effects and reduce the risk of infection.