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Technical Data: Purple Chrysanthemum 'Enmei-raku'

Food ingredients that are expected to have anti-glycation and antioxidant effects, which can suppress photoaging and improve skin quality.

This document is a technical report on the functional evaluation research of the edible chrysanthemum variety known as "Enmeiraku," which is characterized by its reddish-purple color. The study confirms its effects in suppressing photoaging through anti-glycation and antioxidant actions, as well as improving skin quality. It presents the developed health and functional food ingredient "Enmeiraku." The ingredient contains a variety of functional components, primarily polyphenols such as luteolin, chlorogenic acid, and anthocyanins. It has been confirmed that luteolin, chlorogenic acid, and anthocyanins exhibit strong anti-glycation activity. Furthermore, the main anthocyanins contained in this product are acylated with malonyl groups, and it has been confirmed that acylated anthocyanins have a high absorption and utilization rate. [Contents] ■ History of chrysanthemums and edible chrysanthemums ■ Traditional medicinal effects of edible chrysanthemums ■ Production areas and varieties of edible chrysanthemums ■ Functionality of Enmeiraku ■ Anti-glycation effects ■ Antioxidant effects and enhancement of resistance to photoaging, etc. *For more details, please refer to the PDF document or feel free to contact us.