By increasing faecal butyric acid levels and hepatic SOD and GPx activity, with a decrease in lipid peroxidation and suppressed expression of TNFα, IL-6, iNOS, and NF-κB levels, purple maize anthocyanin efficiently demonstrated anti-obesity efficacy in C57BL/6 mice fed a high-fat diet [63]. The gene discussed is SOD1; the disease is obesity disorder.