Purples Hx®
Pigments from fruits and vegetables are known to be healthy and protective. Purplish-pigments from a mélange of berries, purple carrots, beet roots, and other foods offer powerful cellular protecting activities. Purples Hx® helps round out your diet, supplying high-quality purple pigmented ingredients that support and strengthen blood vessels, protect artery walls, support circulation, and boost memory and cognitive function.†
Exclusive InVite® Health Features of Purples Hx®
- Non-GMO Dietary Supplement
- Made following cGMP (current Good Manufacturing Practices)
- Scientifically Formulated
- Convenient Powder Formula
Suggested Usage: As a dietary supplement, mix one (7.79g) scoop daily in 6-8 oz of cold water or juice.
Supplement Facts
| Serving Size: 7.79 Grams (Approx. 1 Scoop) |
| Servings Per Container: 30 |
| Amount Per Serving |
% DV |
| Calories |
30 |
|
| Total Carbohydrate |
7 g |
2%* |
Dietary Fiber |
<1 g |
4%* |
Sugars |
2 g |
† |
| Folic Acid |
400 mcg |
100% |
| Sodium |
30 mg |
1% |
Proprietary Fruit Blend
Blueberry Fruit Powder, Blackberry Fruit Powder, Black Cherry Fruit Powder, Rubus occidentalis (Black Raspberry) Fruit Powder, Black Currant Fruit Powder, Plum Fruit Powder, European Elder (Elderberry) Fruit Powder, Bilberry Fruit Powder, Fig Fruit Powder, Dried Grape (Raisins) Fruit Powder |
4900 mg |
† |
Proprietary Vegetable Blend
Carrot Root Powder, Beet Root Powder |
600 mg |
† |
| Cabbage Palm (Acai) Berry Powder |
400 mg |
† |
| Lycium (Goji) Berry Powder |
200 mg |
† |
| Mangosteen Fruit Extract |
100 mg |
† |
Proprietary Heart Blend
L-Carnitine (as L-Carnitine Tartrate), Betaine HCI, Taurine |
100 mg |
† |
| Stevia Leaf Extract |
50 mg |
† |
| *% Daily Values are based on a 2000 calorie diet. |
| † Daily Value (DV) not established. |
Other Ingredients: Natural Flavors, Banana Fruit
Powder, Citric Acid.
As a dietary supplement for adults, mix one (7.79g) scoop daily in 6-8 oz of cold water or juice.
PODCAST EPISODE: Bilberry Fruit: The Forgotten Berry
PODCAST EPISODE: The Benefits of Taurine On Your Heart
PODCAST EPISODE: Purples Hx for Healthy Summer Skin
Purples Hx for Healthy Summer Skin
Alzheimer’s + Cardiac Risk Test
The Science Behind The Ingredients Within Purples Hx
A clinical trial published in the Journal of Medicinal Foods found that the incorporation of purple vegetables in functional food products may provide metabolic/cardiovascular benefits in the background of a high-fat diet that promotes obesity. It was also found that Consumption of highly colored fruits and vegetables rich in anthocyanins has been associated with numerous health benefits. Purple carrots and purple potatoes have higher anthocyanin concentrations and higher biological activities compared with less pigmented vegetables. [1]
Research from Nutrients explains how purple-pigmented fruits and vegetables contribute to heart and brain health as well as cellular health. Anthocyanins may contribute to the relationship between fruit and vegetable intake and overall health in humans. Anthocyanins may be beneficial for health through effects on cellular antioxidant status and inflammation; contributing to cellular, vascular and heart and brain health in humans. [2]
A clinical study published in Food and Nutrition Research states that Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables and promote cellular and cognitive health. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess anti-oxidative and antimicrobial activities, improving visual and neurological health. [3]
[1] J Med Food. 2017 Dec;20(12):1240-1249.
[2] Nutrients. 2019 Sep; 11(9): 2107.
[3] Food Nutr Res. 2017; 61(1): 1361779.