Food Colors
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VeronicaMcNeill
Posts: 95
Check out the slide on DHTV about this great topic.
BRIGHT COLORS, RICH DIET
Some of the most health-enhancing nutrients in fruits and vegetables are bright red, orange, yellow and green.
A simple guide: Go for Color!
Dark and intensely-colored plant foods usually contain more chemically active antioxidant pigments than pale ones.
What do antioxidants do?
"Free radicals" are small, cell-damaging molecules produced by the body as waste products; antioxidants neutralize them.
The most important chemically active nutrients:
Anthocyanidins
Apigenin
Hesperetin
Luteolin
Proanthocyanidin
Myricetin
Quercetin
Lycopene
Beta Carotene
Some of the best choices:
Grapes, Blueberries
Fresh Corn
Kale, Spinach, Dark Greens
Sweet Peppers, all colors
Sweet Potato, Yams
Pumpkin, Winter Squash
Plums, Prunes
Mango and Papaya
Oranges, other citrus
Watermelon, other melons
Tomatoes
Strawberries
Carrots
Source: Produce for Better Health Foundation, Dole Food Company, Florida Dept of Agriculture and Consumer Services, Oregon State University, "Understanding Free Radicals and Antioxidants"
BRIGHT COLORS, RICH DIET
Some of the most health-enhancing nutrients in fruits and vegetables are bright red, orange, yellow and green.
A simple guide: Go for Color!
Dark and intensely-colored plant foods usually contain more chemically active antioxidant pigments than pale ones.
What do antioxidants do?
"Free radicals" are small, cell-damaging molecules produced by the body as waste products; antioxidants neutralize them.
The most important chemically active nutrients:
Anthocyanidins
Apigenin
Hesperetin
Luteolin
Proanthocyanidin
Myricetin
Quercetin
Lycopene
Beta Carotene
Some of the best choices:
Grapes, Blueberries
Fresh Corn
Kale, Spinach, Dark Greens
Sweet Peppers, all colors
Sweet Potato, Yams
Pumpkin, Winter Squash
Plums, Prunes
Mango and Papaya
Oranges, other citrus
Watermelon, other melons
Tomatoes
Strawberries
Carrots
Source: Produce for Better Health Foundation, Dole Food Company, Florida Dept of Agriculture and Consumer Services, Oregon State University, "Understanding Free Radicals and Antioxidants"
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