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Purple sweet potato color is a natural anthocyanin food coloring obtained from the sweet potato. Some cultivars, like the Ayamurasaki, released in Japan in 1995, are specially developed to have a higher anthocyanin content.
It is reported to have potential application as an antimutagenic, antioxidant, and anti-inflammatory. There is evidence it is protective against injury induced by D-galactose and has potential as a treatment for galactosemia.
The following chemical components of PSPC have been identified.
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