Purple Bread: A New Superfood

Z. Weibiao
National University of Singapore,

Keywords: bread, anthocyanin, lower digestion rate


A Purple bread is made by adding anthocyanin extract from black rice. It is digested 20% slower than normal white bread. Studies have shown that anthocyanins can help prevent cardiovascular and neurological diseases and cancer, and play a role in controlling obesity and diabetes, as they can inhibit digestive enzymes and reduce glucose levels.