Recharge with autumn gems
Feel your best with these in-season picks
ACHE ENDER
Kale’s lutein and zeaxanthin work to shut down the body’s production of prostaglandins, hormones that trigger pain and inflammation. No wonder Canadian researchers say that eating 1 cup of kale daily can cut the risk of aches and pains by 33%, plus trim three days off your recovery time if you’re feeling sore right now.
BLOOD-SUGAR BALANCER
Keeping blood-sugar levels steady can cut fatigue and anxiety by as much as 65%—and eggplant can help. Researchers at the University of Massachusetts say plant compounds (caffeic acid and chlorogenic acid) in the purple powerhouse slow sugar absorption in the intestines enough to slash the risk of blood-sugar fluxes by 52%.
MEMORY BOOSTER
To improve your memory by 28% in one week,add cauliflower (raw or cooked) to your daily diet. According to a study in the journal Phytochemistry, compounds in cauliflower (called glucosinolates) raise the brain’s production of memory-boosting neurotransmitters, plus speed the breakdown of cellular wastes that slow brain function.
SKIN FIRMER
Adding 1⁄4 cup of pumpkin to your daily diet can ward off sagging and wrinkles. Researchers at UCLA explain that the fruit’s rich stores of carotenoids soothe and heal skin to improve tone and texture.
DELICIOUS IDEAS: For a savory side, roast 2 cups of peeled, cubed pumpkin with 2 Tbs. of olive oil and 1 Tbs. of sage at 400°F for 40 minutes; toss with pasta and grated Parmesan. Or mix up a sweet treat:
Boil 1 cup of diced pumpkin until tender, then mash and stir into scone baking mix. Bake as directed.
WEIGHT-LOSS HERO
Enjoying one potato with its skin daily can prevent winter weight gain, British researchers report. Credit goes to a trio of nutrients (vitamin B-6, copper and fiber) that triggers the production of appetite-taming hormones and soothes the hypothalamus—the brain region that fuels hunger.
ENERGIZER
Crunching on 1 cup of carrots can chase away draggy fatigue for up to three hours. That’s the word from Austrian researchers, who say beta carotene (the pigment that gives carrots their orange hue) heightens the ability of liver and muscle cells to convert fat into ATP—the body’s main source of cellular energy.