And because of how this tea is produced, it has half the caffeine of green tea. We work with small-scale tea farmers, providing new opportunities for sustainable growth and employment for their families with a focus on ethical, natural and quality tea.

With very low caffeine content, you can enjoy Purple Tea anytime of day, brewed hot or over ice! This tea is a great, cold espcially. My favourite way to enjoy it is in the kombucha we make It tastes amazing! This is my new favorite tea and I expect I'll be back for more time and again.

Purple Mint "I find that I am very hit or miss with mint teas since not many brands can get the right mix. Purple Mint is a big hit for me though!

Purple Jasmine "It's my wind-down tea at the end of the day, or I'll do an iced jasmine tea with honey similar to what you'd find at most boba tea shops. If you're looking for something phenomenal but not too overstated, this tea is for you.

My friend gifted me with a tin of Justea's chocolate tea on my birthday. I haven't had anything better. SHOP See more "Close Cart". TEA TYPE See more "Close Cart". FEATURED See more "Close Cart". GIFTS See more "Close Cart".

ABOUT See more "Close Cart". CONNECT See more "Close Cart". Search 0 Cart. What is Purple Tea? Introducing Kenya Purple Tea All tea comes from the jade green leaves of the tea plant, except for purple tea.

Where Can You Buy Purple Tea? A Brand New Tea Experience. Purple Tea Health Benefits. Supports Small-Scale Farmers. Voted Best Tasting Tea! Boca Raton FL: CRC Press Konwar B.

Biodiversity of tea in North East India and their conservation at Tocklai. Two Bud. Singh ID. Indian tea germplasm and its contribution to the world tea industry. Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

Food Nutr Res. doi: PubMed Abstract CrossRef Full Text Google Scholar. Rivero-Pérez MD, Muñiz P, González-Sanjosé ML. Contribution of anthocyanin fraction to the antioxidant properties of wine.

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J Agric Food Chem. Condurache Lazăr NN, Croitoru C, Enachi E, Bahrim G-E, Stănciuc N, Râpeanu G. Eggplant peels as a valuable source of anthocyanins: extraction, thermal stability and biological activities.

Plants Sadilova E, Stintzing FC, Carle R. Anthocyanins, colour and antioxidant properties of eggplant Solanum melongena L.

and violet pepper Capsicum annuum L. peel extracts. Z Fur Naturforsch C J Biosci. Azuma K, Ohyama A, Ippoushi K, Ichiyanagi T, Takeuchi A, Saito T, et al. Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species. Lo C-W, Huang H-P, Lin H-M, Chien C-T, Wang C-J.

Effect of Hibiscus anthocyanins-rich extract induces apoptosis of proliferating smooth muscle cell via activation of P38 MAPK and p53 pathway. Mol Nutr Food Res. Mazza G, Miniati E.

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Plant Cell. Steyn WJ, Wand SJE, Holcroft DM, Jacobs G. Anthocyanins in vegetative tissues: a proposed unified function in photoprotection. New Phytol. Kong J-M, Chia L-S, Goh N-K, Chia T-F, Brouillard R.

Analysis and biological activities of anthocyanins. Bae S-H, Suh H-J. Antioxidant activities of five different mulberry cultivars in Korea. LWT Food Sci Technol. Shi N, Chen X, Chen T. Anthocyanins in colorectal cancer prevention review. Hair R, Sakaki JR, Chun OK. Anthocyanins, microbiome and health benefits in aging.

Bagchi D, Roy S, Patel V, He G, Khanna S, Ojha N, et al. Safety and whole-body antioxidant potential of a novel anthocyanin-rich formulation of edible berries. Mol Cell Biochem. Cisowska A, Wojnicz D, Hendrich AB. Anthocyanins as antimicrobial agents of natural plant origin.

Nat Prod Commun. Garcia C, Blesso CN. Antioxidant properties of anthocyanins and their mechanism of action in atherosclerosis. Free Radic Biol Med. Salamon I, Şimşek Sezer EN, Kryvtsova M, Labun P.

Antiproliferative and antimicrobial activity of anthocyanins from berry fruits after their isolation and freeze-drying. Appl Sci. Viskelis P, Rubinskienė M, Jasutienė I, Šarkinas A, Daubaras R, Česonienė L. Anthocyanins, antioxidative, and antimicrobial properties of american cranberry Vaccinium macrocarpon Ait.

and their Press Cakes. J Food Sci. Elisia I, Kitts DD. Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells. Salehi B, Sharifi-Rad J, Cappellini F, Reiner Ž, Zorzan D, Imran M, et al. The therapeutic potential of anthocyanins: current approaches based on their molecular mechanism of action.

Front Pharmacol. Li W, Tan L, Zou Y, Tan X, Huang J, Chen W, et al. Merzlyak MN, Chivkunova OB, Solovchenko AE, Naqvi KR. Light absorption by anthocyanins in juvenile, stressed, and senescing leaves.

J Exp Bot. Zhang Q, Zhai J, Shao L, Lin W, Peng C. Accumulation of anthocyanins: an adaptation strategy of mikania micrantha to low temperature in winter. Front Plant Sci. Hughes NM, Neufeld HS, Burkey KO.

Functional role of anthocyanins in high-light winter leaves of the evergreen herb Galax urceolata. Ju Y, Yang L, Yue X, Li Y, He R, Deng S, et al.

Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes. Food Sci Hum Wellness. Rigo A, Vianello F, Clementi G, Rossetto M, Scarpa M, Vrhovšek U, et al. Contribution of proanthocyanidins to the peroxy radical scavenging capacity of some italian red wines.

Giusti M, Wrolstad R. Unit F1. Characterization and measurement with UV- spectroscopy. In: RE Wrolstad editor. Current Protocol in Food Analytical Chemistry. New York, NY: John Wiley and Sons Kerio LC, Wachira FN, Wanyoko JK, Rotich MK.

Characterization of anthocyanins in kenyan teas: extraction and identification. Food Chem. ISO Determination of Substances Characteristic of Green and Black tea - part 2: Content of Catechins in Green tea - Method Using high-performance Liquid Chromatography.

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MalvidinO-β glucoside, major grape anthocyanin, inhibits human macrophage-derived inflammatory mediators and decreases clinical scores in arthritic rats. Biochem Pharmacol. Ghiselli A, Nardini M, Baldi A, Scaccini C. Antioxidant activity of different phenolic fractions separated from an italian red wine.

Oh YS, Lee JH, Yoon SH, Oh CH, Choi D-S, Choe E, et al. Forino M, Gambuti A, Luciano P, Moio L. MalvidinO-glucoside chemical behavior in the wine pH Range. Hazarika M, Mahanta PK. Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India.

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Liyanage A, Punyasiri P. High Performance Liquid Chromatography HPLC of chlorophylls in tea Camellia sinensis. SL Jr Tea Sci.

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The carotenoids. Tea Qtr. Sanderson Gw, Co H, Gonzalez Jg. Biochemistry of tea fermentation: the role of carotenes in black tea aroma formation.

Purple plants produce a particularly potent class of phytonutrients: anthocyanins. Anthocyanins have been well studied for their tremendous health benefits. Studies demonstrate that they are involved in cellular mechanisms that give them anticancer benefits, antioxidant capabilities, neuroprotective capabilities, cardiovascular benefits, anti-diabetes and anti-obesity benefits, and more 2.

So basically, anthocyanins help protect us from all chronic disease. They do this by upregulating cellular systems that keep us well and that keep our cells physiologically younger.

Because of its high anthocyanin content, purple tea has higher levels of antioxidants than other types of tea, including green tea 3. In addition, some of these antioxidants or phytonutrients, called polyphenols, that are found in purple tea are more biologically available than they are in some other foods.

This is because of their chemical structure and water solubility 4. A small squeeze of lemon not only boosts the antioxidant capacity, but also enhances the natural purple color! Purple tea also has a lower caffeine level than other types of tea, a bonus for individuals who are carriers of the slow metabolizing version of the CYP1A2 enzyme.

These people have a single nucleotide polymorphism of the gene, which means that they are genetically more inclined to have trouble metabolizing larger amounts of caffeine. The takeaway is, try purple tea! It has incredible health benefits and tastes delicious.

The high levels of anthocyanins make purple tea a powerhouse drink. Including it in your daily routine means you are promoting cellular pathways that promote healthspan and longevity, including the health of your brain.

Just throw purple tea into your routine too. About Cognitive Health Program Our Founder Resources Bredesen Protocol ReCODE Report Alzheimer's Prevention The Subtypes of Alzheimer's Disease What is ApoE? Dietitian, Nutritionist or Health Coach. Sign Up Log In.

Introducing Purple Tea by Amylee Amos PhD, RDN, IFMCP News. What is Purple Tea? References: Khan, N. They are not essential constituents of diet but can be easily supplemented through intake of fruits and vegetables.

There are no dietary intake reference levels established for anthocyanins till date. However, institutes worldwide recommend the use of anthocyanins for promoting good health.

Publications such as Dietary Guidelines for Americans have been published to create awareness among consumers about their health benefits [ 8 ]. A report published on the dietary intake of anthocyanins states that, on an average the female population has a higher intake of anthocyanins compared to males.

A report indicates that the intake of anthocyanins was found to be higher in white population compared to Hispanic and non-Hispanic other populations in the USA [ 9 ]. Traditionally, fruits especially berries have been recommended as rich sources of anthocyanins.

Despite their long use in traditional medicine, the use of anthocyanins in western medicine is still awaited. With their increasing popularity, the application of anthocyanins as a substitute to synthetic colors in food products is gaining acceptance.

In the current chapter, the chemistry, pre-clinical, clinical and pharmaceutical uses are discussed in detail. The natural sources of anthocyanins and their traditional medicinal uses are also discussed in detail. The natural sources of anthocyanins include fruits, flowers, leaves and roots of plants.

The most widely consumed anthocyanin natural products include cherries, berries and cereals. Scientific reports reveal several anthocyanins and their derivatives isolated from natural sources.

A comprehensive list of some sources with specific anthocyanins is provided in Table 1. Anthocyanins occurring in flowers are observed to be more stable than the anthocyanins found in grapes. Studies that investigated the chemistry behind intensification and stability of grape wine color upon storage reveal that a cycloaddition reaction leads to the formation of 4-substituted anthocyanins.

These anthocyanins are suggested to be the possible reason for stability of wine color upon maturation. The grape varieties that contain 3,5-diglycosides produce wine of an inferior quality compared with the varieties that contain high levels of 3-monoglycosides [ 45 , 46 ].

The cycloaddition reaction leading to formation of 4-substituted anthocyanins was also observed in seeds of red currant [ 1 ].

Cereals form an important part of human diet and they are available in various colors ranging from red, yellow, purple and black. These colored cereals are a rich source of anthocyanins and include common cereals such as wheat, barley, sorghum, rice, maize, rye, oats, etc. Structures of some representative anthocyanins found in cereals, and fruits and flowers are represented in Figures 1 and 2 , respectively.

Structures of representative anthocyanins and their derivatives found in cereals. Structures of representative anthocyanins obtained from fruits and flowers. Anthocyanins are naturally occurring pigments. They are phenolic compounds that are mostly hydroxy derivatives of flavylium salts or glycosides of methoxy derivatives.

Anthocyanins vary in forms based on the attachment of acids and hydroxyl groups to the sugar moieties within their structure. The anthocyanins found in plants include: cyanidin, delphinidin, pelargonidin, malvidin, peonidin and petunidin.

Of these, cyanidin 3-glucoside is the most widely found anthocyanin [ 51 ]. The anthocyanins have an ionic structure and thus their color in solution is pH dependent [ 52 ].

They possess colors in shades of blue as the solutions approach a neutral pH and a red color shade as the solutions are made acidic. Lower pH values provide higher stability to anthocyanins.

The flavylium cations increases the solubility of colored pigments in water at low pH. With increase in protonation caused due to increase in pH, the concentration and stability of pigments reduces.

Polymerization reactions are also reported to increase their color stability. Purple-colored stable quinonoid anions are formed at neutral pH [ 53 ]. Plants synthesize anthocyanins and store them in vacuoles. The colors of anthocyanins in the vacuoles will vary depending on the existing pH conditions.

A general flavonoid pathway is used by plants for their synthesis. Chalcone isomerases convert naringenin chalcone to naringenin [ 54 ]. Naringenin then undergoes several hydroxylation steps to form anthocyanins. A schematic representation of the anthocyanin formation pathway is provided in Figure 3.

Biosynthesis of anthocyanins in plants. Traditionally anthocyanins from plants have been used for treatment of hepatobiliary issues such as hyperbilirubinemia, obstructed bile ducts and treatment of lack of appetite [ 55 ].

In this section several therapeutic uses of anthocyanins reported in literature are discussed. A list of the effect of anthocyanin treatment in disease conditions and the tested pathological markers is provided in Table 2. Effect of anthocyanin treatment in disease conditions and the tested pathological markers.

Anthocyanins act as good free radical scavengers due to the keto group with a conjugated double bond. The high reactivity and instability of aglycones in their structure provides an advantage for anthocyanins in acting as antioxidant agents [ 61 ]. Glycosylation reactions reduce and diacylation reactions increase their free radical scavenging activity.

Anthocyanins have been investigated in various systems and models for their antioxidant effect. In a study investigating the formation of malondialdehyde after UVB irradiation, delphinidinglucoside and pelargonidinglucoside exhibited significant antioxidant effects [ 62 ]. Pelargonidin acts as an excellent hydroxyl radical scavenger, and delphinidin acts as a good oxygen radical scavenger.

Studies also report cyanidin and cyanidinglucoside to possess inhibitory effects against oxidation of low-density lipoproteins LDL [ 63 ]. Angiogenesis is the process of development of new blood vessels with the help of endothelial cells.

Chemical mediators within the body angiogenic and antiangiogenic factors maintain the environment required for normal angiogenesis. Angiogenic factors include growth factors such as vascular endothelial growth factor VEGF , angiopoietin and fibroblast growth factor.

Antiangiogenic factors include factors such as thrombospondins. Disruption in the balance between these factors can lead to complications in disorders such as diabetes and cancer. Reports published on evaluation of expression of VEGF reveal that colored berries due to their anthocyanin contents, reduce expression of VEGF and VEGF induced tube formation in ex-vivo models of human cell lines, under oxidative stress [ 64 ].

When high glucose concentrations were induced in human endothelial cells, anthocyanins from purple corn were found to inhibit expression of angiogenic factors [ 65 ]. Angiogenesis play a very critical role in proliferation of cancer cells. Reports suggest that anthocyanins extracted from berries have antiangiogenic effects in various cancer cell lines.

Blue berry, bilberry and black rice anthocyanins are reported to exhibit anti-invasive properties in breast cancer cells and in in-vivo animal models by reducing the expression of cyclooxygenase-2 gene [ 65 ].

Other mechanisms of action reported for anticancer effect of black rice include suppression of activation of mitogen-activated protein kinase MEK , and decreased expression of matrix metalloproteinase 2 MMP2 and matrix metalloproteinase 9 MMP9 [ 66 ].

A study of purple potato anthocyanins in CF-1 mice model reports the antitumor effect of its extracts in colon cancer by induction of cell-cycle arrest [ 66 ]. Anthocyanins from Cornus fruits are reported to induce insulin secretion in ex-vivo rodent beta cells.

Cornus fruits are used in Traditional Chinese Medicine as antidiabetic agents. It is reported that the property of inducing insulin secretion in anthocyanins may be due to the hydroxyl groups in their B-ring [ 67 ]. Anthocyanins reported to induce insulin secretion include delphinidinglucoside and pelargonidingalactoside.

Seoritae extract is reported to inhibit diabetic nephropathy by suppressing renal lipid deposition [ 68 ]. Anthocyanins from Bilberries act as antihyperglycemic agents by stimulating the adenosine monophosphate-activated protein kinase AMPK.

Bilberry extracts are also reported to improve visual function in patients suffering from diabetic neuropathy and glaucoma [ 69 ]. Neuroprotection is achieved by reduction in toxic effects and injuries caused to neurons due to oxidative reactions.

Cyanidin glucosides are reported to inhibit DNA fragmentation and oxidative stress caused due to hydrogen peroxide formed in-vivo in human neuronal cells [ 70 ]. Tart cherry anthocyanins, when tested for neuroprotective activity in mice brain under oxidative stress inhibited generation of apoptosis-inducing factor [ 71 ].

CyanidinO-β- d -glucopyranoside and petunidinglucoside isolated from mulberry and black soybeans, are reported to exhibit neuroprotective activity in ex-vivo models. They inhibit cerebral ischemia and cell death caused due to hydrogen peroxide induced oxidative stress [ 72 , 73 ].

Incorporation of anthocyanins as an ingredient in foods and pharmaceutical has undergone several challenges. The prime issue with their use, is their stability and hence their effectiveness as a beneficial component in food and pharmaceutical.

Anthocyanins are used as colorants in pharmaceuticals and food products as a substitute to synthetic colors. Studies have compared the stability of anthocyanins as colors with synthetic colors and have found that the synthetic colors have better stability than anthocyanins.

In a study, stability of synthetic colors such as Carmoisine, Allura red and Ponceau were compared with natural anthocyanin colors, viz. enocyanin, dark carrot and cochineal. The results of the study indicate that at higher temperatures and higher pH conditions the stability of natural anthocyanins was much lower that the synthetic colors [ 74 ].

However, the beneficial effects of anthocyanins cannot be ignored due to their stability issue. In another study, the stability of freeze-dried powder of anthocyanin extract of wild blueberry was compared at various temperature values over a storage period of more than a month. It was observed that the total anthocyanin content and the content of individual anthocyanins was most retained at 25°C and reduced significantly at higher temperatures [ 75 ].

A combination of ascorbic acid with anthocyanins from plant extracts was evaluated for stability under varying humidity, temperature and pH conditions in both freeze dried and solution form.

It was observed that in solution form the stability of the combination reduced with increase in pH and temperature.

In freeze dried form the stability of the combination decreased with increase in humidity [ 76 ]. Commercially several yoghurt variants are available with a variety of fruits.

Some studies carried out on extracts of blackcurrant and wine grape extracts in yoghurt indicate that the fermentation process and addition of some probiotics reduce the stability of anthocyanins [ 77 , 78 , 79 ]. Microencapsulation is another technique tested for anthocyanin release and stability.

In a cell line study carried out microencapsulated glycons and aglycons of some anthocyanins, glycons of anthocyanins were found to be more stable than the aglycon counterparts [ 80 ]. The conventional extraction methods are cost intensive and employ application of heat for extraction. Ground breaking research has been carried out in metabolic engineering of microbes for production of anthocyanins.

Cyanidin 3-O-glucoside has been successfully produced by E. However, its production at commercial scale poses challenges due to imbalances in the expression of other genes and lack of optimized transporters for extracellular secretion [ 81 ]. The merger of metabolic engineering with plant chemistry holds a promising future for anthocyanins and their application in food and drug industry.

The evidences provided through scientific studies till date, demonstrate the therapeutic benefits of anthocyanins. The anthocyanins are excellent natural sources of bioactive compounds that can help in treatment and prevention of many disease conditions.

With the multidisciplinary research carried out in the last few years, anthocyanins have a promising future for their commercialization and application in the pharmaceutical and health foods sector. Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.

Edited by Farid A. Open access peer-reviewed chapter Anthocyanins: Natural Sources and Traditional Therapeutic Uses Written By Yogini S. Jaiswal, Yifu Guan, Ki Hwan Moon and Leonard L. DOWNLOAD FOR FREE Share Cite Cite this chapter There are two ways to cite this chapter:. Choose citation style Select style Vancouver APA Harvard IEEE MLA Chicago Copy to clipboard Get citation.

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Impact of this chapter. Abstract Anthocyanins are water-soluble naturally occurring pigments that are therapeutically beneficial and that have gained considerable interests by researchers in the field of phytopharmaceuticals and pharmacology.

Keywords anthocyanins bioavailability stability metabolic disorders herbal supplements. Yogini S. Jaiswal Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, USA Yifu Guan Institute for Marine Drugs, Guangxi University of Chinese Medicine, China Ki Hwan Moon Division of Marine Bioscience, College of Ocean Science and Technology, Korea Maritime and Ocean University, South Korea Leonard L.

Introduction Since several decades, flavonoids have captured the attention of scientists worldwide. Table 1. List of sources of anthocyanins found in flowering plants, fruits and cereals.

Pathological condition Effect s of treatment with anthocyanin extracts Inflammation Anti-inflammatory effect and reduction in muscular pain [ 56 , 57 ] Hyperglycemia Reduction in glycated hemoglobin levels.

Reduction in triglyceride and very low density lipids VLDL contents [ 58 ] Cardiovascular diseases Reduction in plasminogen activator inhibitor-type-1 and regulation of blood pressure [ 59 ] Brain disorders Antianxiety effect.

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