Butterfly Pea Flower (Clitoria ternatea)

Butterfly Pea Flower is primarily characterized by its rich anthocyanin content, dominated by ternatins (especially ternatin A1, B1, C1, C3, and D3) at approximately 1.5–3.5 mg/g dry weight, which are responsible for its vivid blue-violet pigmentation and antioxidant activity. It contains flavonoids including kaempferol, quercetin, and myricetin glycosides at roughly 0.8–2.0 mg/g dry weight. Bioactive peptides called cyclotides (e.g., cliotides) are present at trace concentrations (~0.1–0.5 mg/g) and contribute to antimicrobial and neuroprotective properties. Phenolic acids such as p-coumaric acid and ferulic acid are present at low concentrations (~0.2–0.6 mg/g). The flower contains delphinidin-3,5-O-diglucoside as a key anthocyanin precursor relevant to cognitive effects. Macronutrient content is negligible as it is consumed primarily as a tea or extract. Iron, zinc, and manganese are present in modest amounts (~2–5% DV per standard serving). Bioavailability of anthocyanins is relatively low (~5–12% intestinal absorption) but improved in acidic environments, which is why the flower changes color with lemon juice addition — pH shift also enhances quercetin solubility.