The non-sugar part of the anthocyanin; it contains the colored pigment.
A subclass of flavonoids, classified by their chemical structure and consisting of an anthocyanidin and a sugar group. Present in fruits and vegetables, anthocyanins have been shown to be powerful natural antioxidants with beneficial health characteristics, according to the National Institutes of Health. They also contain natural pigments ranging the visible spectrum from red to blue.
A substance (such as beta-carotene or vitamin C) that inhibits or reduces oxidative damage caused by oxygen, peroxides, or free radicals. Found in hundreds of naturally occurring substances and forms, antioxidants scavenge free radicals and convert them to a less reactive state. Antioxidants are believed to deliver potential health benefits, including reducing the risk of cancer and heart disease, lowering cholesterol, and slowing the aging process, according to the USDA and National Cancer Institute.
Cosmetics or personal care products that provide health benefits in addition to their basic functional value.
FD&C Red Dye #40
A synthetic dye derived from coal tar and used in a variety of processed food products, pharmaceuticals, and cosmetics to impart red color; it has been shown to induce hyperactive behavior in some young children, according to a recent study conducted by Southampton University (The (London) Sunday Times, Healthily off color, 05/13/2007). Long suspected as being carcinogenic, it has also been suggested as a possible contributor to a number of health-related problems in children and adults. FD&C Red Dye #40 is distributed internationally under the names Allura Red, Allura Red AC, and Food Red 17.
A class of water-soluble plant pigments that are oxygen-containing aromatic compounds known for their antioxidant activity.
Highly reactive molecules, produced by the digestion process or by environmental exposure to pollutants and radiation, which damage cells and cellular function.
Food products claimed to provide added health-promoting or disease-preventing benefits beyond basic nutrition through the use of specific food additives.
A foodstuff (as a fortified food or dietary supplement) that provides health benefits in addition to its basic nutritional value.
Oxygen Radical Absorbance Capacity. A standardized method adopted by the U.S. Department of Agriculture to measure the total antioxidant potency of foods and nutritional supplements. The measurement is a combination of inhibition time and percentage of free radical damage by the antioxidant. The ORAC unit is expressed in micromole of standard (Trolox) per gram or liter. The higher the value per equivalent weight of food, the more antioxidant power it contains.
A powerful antioxidant found in Suntava Purple Corn.
Purple Corn Stover
The non-grain biomass from the purple corn plant which includes the husk, cob, leaf, and stalk.