Scientists in labs across the country have made astounding discoveries about the health benefits of highly pigmented fruits and vegetables, which contain disease-fighting compounds called phytonutrients. These powerhouses act as a rogue police force, fighting off free radicals that cause cancer and a host of other enemies that increase your risk of heart disease, diabetes, osteoporosis, and more. Here’s just a sampling of the health benefits of eating colorful fruits and vegetables.
It’s all about color – blue/purple, green, white, yellow/orange, and red – and the power of colorful fruits and vegetables to promote good health. So when you're grocery shopping, planning your meals or dining out, think color.
[h2]Blue/purple - Beat the Effects of Aging[/h2]
Blue/purple fruits and vegetables contain varying amounts of health-promoting phytochemicals such as anthocyanins and phenolics, currently being studied for their antioxidant and anti-aging benefits.
Green - Go Green. Go Healthy
Green fruits and vegetables contain varying amounts of potent phytochemicals such as lutein and indoles, which interest researchers because of their potential antioxidant, health-promoting benefits.
White - White for Wellness
White, tan, and brown fruits and vegetables contain varying amounts of phytochemicals of interest to scientists. These include allicin, found in the onion family.
[h2]Yellow/Orange - Powerful Antioxidants[/h2]
Orange and yellow fruits and vegetables contain varying amounts of antioxidants such as vitamin C as well as carotenoids and bioflavonoids, two classes of phytochemicals that scientists are studying for their health-promoting potential.
Red - Red-hot and Healthy
The specific phytochemicals in the red group being studied for their health-promoting properties include lycopene and anthocyanins.
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