With its Dark Purple Foliage, Purple Bok Choy leaves contains anthocyanins. Anthocyanins is a type of flavonoid pigments usually responsible for plants' red, purple and blue colours.
 
Similiar to red and pruple berries, grapes, apples, cabbages or plums, Anthocyanins is a class of water-soluble flavonoids in which studies suggest may help lower blood pressure and reduce risk of heart disease.
 
NOTE: Purple Bok Choy leaves will turn green after heat is applied during cooking. You may choose to eat them raw if you would like to retain its' purple colour.