Good Health Choices - - Be Informed -

‘Eat­ing the rain­bow’ of fruits and veg­eta­bles has al­ways topped the to-do list — bright,

vivid colours mean high con­cen­tra­tions of an­tiox­i­dants

as well as other ben­e­fi­cial vi­ta­mins and min­er­als. What you might not know is that

pur­ple foods con­tain a spe­cific com­pound called an­tho­cyanin, the moth­er­lode

of an­tiox­i­dants. “The deep pur­ple pig­ment pro­tects the plant and helps it to fight off dis­eases and UV ra­di­a­tion,” says Dr Tien Huynh, a se­nior lec­turer at RMIT Uni­ver­sity’s School of Bio­sciences and Food

Tech­nol­ogy. “We know that an­tho­cyanin is re­ally good for fight­ing off dif­fer­ent bi­o­log­i­cal ab­nor­mal­i­ties in hu­mans, such as can­cer.” Blue­ber­ries are known for hav­ing whop­ping doses of an­tho­cyanin, but you’ll also get loads of it in any fruit or veg­etable with a deep red, pur­ple or dark blue hue, such

as beet­root, egg­plant, figs, red and black grapes, plums, pas­sion­fruit, ama­ranth, and pur­ple cab­bage, kale, sweet potato and


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