Scientists at Standard Process, Palmyra, WI, and the University of Wisconsin-Madison found that a class of phytochemicals in purple carrots has powerful anti-inflammatory properties. Re­sults published in the Journal of Agriculture and Food Chemistry indicate that polyacetylenes, a class of phytochemicals, demonstrate stronger anti-inflammatory activity on in vitro markers of inflammation than anthocyanins, a well-researched class of phytochemicals with established anti-inflammatory properties. Anthocyanins are pigments found in deep blue or purple plants such as blueberries and purple carrots. Further research is needed to look at the synergistic effects of the phytochemicals, according to scientists.