Purple bread: A new superfood?

By Jenni Marsh, CNN

Updated 1519 GMT (2319 HKT) August 12, 2016

Purple cauliflower is not dyed: its vibrant hue occurs naturally due to the presence of anthocyanins.
Photos: The power of purple
Purple power – Purple cauliflower is not dyed: its vibrant hue occurs naturally due to the presence of anthocyanins.
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While it tastes the same as the white and green varieties, purple asparagus is rich in antioxidants.
Photos: The power of purple
Purple power – While it tastes the same as the white and green varieties, purple asparagus is rich in antioxidants.
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Rich in iron and vitamin E, back rice contains more antioxidants than blueberries.
Photos: The power of purple
Purple power – Rich in iron and vitamin E, back rice contains more antioxidants than blueberries.
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Plums are not only a good source of antioxidants -- they are known for their laxative properties, too.<br />
Photos: The power of purple
Purple power – Plums are not only a good source of antioxidants -- they are known for their laxative properties, too.
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Eggplant owes its vibrant skin color to the presence of anthocyanin.
Photos: The power of purple
Purple power – Eggplant owes its vibrant skin color to the presence of anthocyanin.
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Hailed as a superfood, blueberries are packed with antioxidants and phytoflavinoids, and are also high in potassium and vitamin C.
Photos: The power of purple
Purple power – Hailed as a superfood, blueberries are packed with antioxidants and phytoflavinoids, and are also high in potassium and vitamin C.
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Syrah grapes get their vibrant color from anthocyanins.
Photos: The power of purple
Purple power – Syrah grapes get their vibrant color from anthocyanins.
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The purple flesh of the taro root is also rich in antioxidants.
Photos: The power of purple
Purple power – The purple flesh of the taro root is also rich in antioxidants.
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purple cauliflower 2purple asparagusblack ricepurple prunes 1purple eggplantpurple blueberriespurple grapesPURPLE taro

Story highlights

  • Purple bread is made by adding anthocyanin extract from black rice
  • It is digested 20% slower than normal white bread, and is rich in antioxidants that fight cancer

Singapore (CNN)"For the past 10 years, bread has been under attack."

Professor Zhou Weibiao, a food scientist at the National University of Singapore, isn't wrong.
    According to current nutritional thinking, white bread is digested too fast, spikes blood sugar levels and is linked to obesity. In short, it's the enemy of healthy eaters.
      Purple bread is digested 20% slower than normal white bread.
      Purple bread is digested 20% slower than normal white bread.
      Zhou's answer to this problem? He's invented a purple bread.
      Rich in cancer-fighting antioxidants, digested 20% slower than regular white bread, and made entirely of natural compounds, it could be the first superfood of the baked goods world.
      Read More

      The great bake off

      A long-time staple food, bread's big problem is its high glycemic index: its sugar content speedily gets into the blood stream, causing blood sugar levels to peak and crash.
      Furthermore, its rapidly digestible starch content means people often eat more of it than they should.
      "The challenge was to see if we could change the formula of bread, without changing the smooth texture