Clean-label natural pigments and polyphenol antioxidants — concentrated in red and purple microgreens such as mustard, red cabbage and radish.
Anthocyanins are water-soluble flavonoid pigments that give red, purple and blue colour. They are studied for antioxidant activity and roles in cardiovascular, metabolic and ocular health, and are highly valued as clean-label natural colorants across food, beverage and cosmetics.
Young, pigment-rich microgreens concentrate anthocyanins and let cultivation dial colour intensity via light.
| Mustard microgreens | 405 μg/g FW — highest among common Brassica microgreens |
|---|---|
| Broccoli microgreens | ≈ 172 μg/g FW |
| Red cabbage & red radish | pigment-rich cultivars widely used for extraction |
| Daikon / watercress / rocket | ≈ 57 / 52 / 42 μg/g FW |
Clean-label red/purple colour for food, beverage and cosmetics.
Polyphenol antioxidant supplements (cardiovascular, ocular, metabolic research).
Antioxidant and anti-ageing skincare actives.
Mustard leads among common Brassica microgreens, with red cabbage and red radish widely used for pigment extraction.
Yes — anthocyanin synthesis is light-driven, so our LED recipes can raise pigment levels versus conventional lighting.
Yes — lots can be produced to a target hue and pigment concentration.
For B2B ingredient sourcing. Statements describe published research and third-party market estimates; they are not medical advice, and no health claim is made for any finished product. Market figures vary by source and are indicative.
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Explore →Tell us the compound, target concentration and volume — we cultivate to spec and supply biomass, powder or extract-ready material.
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