I wrote a similar article years back, but just ran across this and wanted to share it. Is is always a good reminder -
Do you remember when you were in school and the teachers would always say to us that it was important to eat a rainbow of colours from fruits and vegetables every day? Well they told the truth! Fruits and vegetables of varying colours have different effects on the body, ranging from a variety of different antioxidants, minerals and vitamins. Follow the list below to find the benefits that each colour serves our body.
Rosy-hued Fruits & Vegetables:
Contain the antioxidant known as lycopene – lycopene protects the skin from sun damage and protects against cancer and heart disease. Other antioxidants that red foods give us are Ellagic acid (may slow the growth of some tumours caused by certain carcinogens), Quercetin (scavenge free radicals and have been shown to prevent immune cells from releasing histamines – chemicals that cause allergic reactions – thus preventing allergies. It has also been shown to protect against heart disease, high cholesterol (reduces LDL), and rheumatoid arthritis), and Hesperidin (improves circulation (such as improving varicose veins), reduces inflammation and helps prevent cancer).
Red Foods: Beets, blood oranges, cherries, cranberries, guava, papaya, pink grapefruit, pomegranates, raspberries, radishes, red apples, red bell peppers, red chilli peppers, red grapes, red pears, red potatoes, rhubarb, strawberries, tomatoes, watermelon ...continue reading