Purple sweet potato color (PSPC) is a natural anthocyanin food coloring[1][2][3][4] obtained from the sweet potato (Ipomoea batatas).
Some cultivars, like the Ayamurasaki, released in Japan in 1995, are specially developed to have a higher anthocyanin content.
[5] It is reported to have potential application as an antimutagenic,[6][7] antioxidant,[8][9][6] and anti-inflammatory.
[8][10][9][6] There is evidence it is protective against injury induced by D-galactose[6][8][10][9] and has potential as a treatment for galactosemia.
[11] The following chemical components of PSPC have been identified.