The exciting science of Butterfly Pea

Butterfly pea flowers are a rich and natural source of active beneficial molecules. The most abundant of these molecules are potent antioxidants called anthocyanins.

Antioxidants combat oxidative damage at both the molecular and cellular level. The process of aging is closely associated with the accumulation of oxidative damage. Some common diseases are also associated with oxidative damage, including:

• diabetes
• cardiovascular disease
• neurodegenerative diseases
• chronic inflammatory conditions

These diseases are becoming an increasing burden on current public healthcare systems.

Lifestyle choices, poor diet, underlying conditions, and an aging population, ensure that oxidative stress-related diseases will continue to apply pressure on our healthcare systems, unless new and accessible treatments become available.

In response to this challenge medical scientists, biochemists, botanists, geneticists, and clinicians are teaming up to identify novel, natural, and effective new ways to treat oxidative inflammatory conditions. 

Identifying and rigorously testing new candidates is crucial. It is equally important that the financial accessibility of these future treatments is also taken into account. The goal of any good public healthcare system is to ensure that the majority of patients have good health outcomes, regardless of socio-economic factors.

Butterfly pea tea is much more affordable than most medicinal regimes, and has some very promising results. It has demonstrated roles in 1) protecting cells, molecules, and DNA from oxidative damage, 2) reducing insulin and glucose surges after eating, 3) reducing fat storage and promoting fat release.

Drinking butterfly pea may slow the development or reduce the severity of chronic oxidative diseases. It is also easy to integrate with current medication regimes.