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.^[12][13]

• cyanidin 3-caffeoylsophoroside-5-glucoside^[12]
• peonidin 3-caffeoylsophoroside-5-glucoside^[12]
• cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside^[12]
• peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside^[12]
• peonidin-caffeoyl-feruloylsophoroside-5-glucoside^[12]
• cyanidin 3-caffeoylsophoroside-5-glucoside^[12]
• cyanidin 3-(6′′,6′′′-dicaffeoylsophoroside)-5-glucoside^[12]
• cyanidin 3-(6′′-caffeoyl-6′′′-feruloylsophoroside)-5-glucoside^[12]
• peonidin 3-O-(6-O-(E)-caffeoyl-2-O-beta-D-glucopyranosyl-beta-D-glucopyranoside)-5-O-beta-D-glucoside^[13]
• cyanidin 3-O-(6-O-p-coumaroyl)-beta-D-glucopyranoside^[13]
• peonidin 3-O-(2-O-(6-O-(E)-caffeoyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside^[13]
• peonidin 3-O-(2-O-(6-O-(E)-feruloyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside^[13]