Colors of Health
Eat these 5 hues every day to get all the age-fighting antioxidants you need.
Our recipes make it easy
The secret to youthful skin, healthy bones, sharp memory, and disease prevention can be found in your
fridge. The more colorful your diet, the more antioxidants you get. These compounds reduce overall
cellular damage and prevent the hardening of the arteries that can lead to heart disease, stroke, even
memory loss. "Every hue--green, yellow, orange, red, purple, and even white--signifies a different class of
nutrients, each of which offers a unique benefit," explains USDA research chemist Ronald Prior, PhD, who
was among the first researchers to measure the antioxidants in food that protect us as we age. For
instance:
1. Yellow/Orange
Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which
reduce the risk of developing cancer.
2. Green
Vegetables such as spinach and broccoli are high in lutein, which keeps your vision sharp and clear.
3. Blue/Purple
Blueberries and blackberries are chock-full of anthocyanins, which prevent tumors from forming and
suppress their growth.
4. Red
Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.
5. White
Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a
good source of vitamin C. There's also some evidence that the sulfur compounds in garlic and onions may
ward off stomach and colon cancers. Other white foods, like poached chicken, seafood, reduced-fat
cheeses, eggs, and tofu, provide all-important protein. For a true age-defying eating plan, mix and match
these colors to ensure variety at every meal. Research indicates that antioxidants can work together like a
team, each boosting the other's effects. For a head start, try one of these delicious recipes, which have a
minimum of two colors each--most have three.
Eat these 5 hues every day to get all the age-fighting antioxidants you need.
Our recipes make it easy
The secret to youthful skin, healthy bones, sharp memory, and disease prevention can be found in your
fridge. The more colorful your diet, the more antioxidants you get. These compounds reduce overall
cellular damage and prevent the hardening of the arteries that can lead to heart disease, stroke, even
memory loss. "Every hue--green, yellow, orange, red, purple, and even white--signifies a different class of
nutrients, each of which offers a unique benefit," explains USDA research chemist Ronald Prior, PhD, who
was among the first researchers to measure the antioxidants in food that protect us as we age. For
instance:
1. Yellow/Orange
Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which
reduce the risk of developing cancer.
2. Green
Vegetables such as spinach and broccoli are high in lutein, which keeps your vision sharp and clear.
3. Blue/Purple
Blueberries and blackberries are chock-full of anthocyanins, which prevent tumors from forming and
suppress their growth.
4. Red
Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.
5. White
Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a
good source of vitamin C. There's also some evidence that the sulfur compounds in garlic and onions may
ward off stomach and colon cancers. Other white foods, like poached chicken, seafood, reduced-fat
cheeses, eggs, and tofu, provide all-important protein. For a true age-defying eating plan, mix and match
these colors to ensure variety at every meal. Research indicates that antioxidants can work together like a
team, each boosting the other's effects. For a head start, try one of these delicious recipes, which have a
minimum of two colors each--most have three.
The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Source: prevention/NutritionRrecipes |
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