Why should we eat brightly colored fruits and vegetables?
We are surrounded by so many varieties of brightly colored fruits and vegetables, and there are so many choices to make. I want to take time to explore why we need to diversify our diet and eat these different naturally colored food sources.
Vegetables and fruits with bright colors represent the unique contents of phytochemicals and micronutrients that are important in supplementing us with vitamins, phenolics, alkaloids, nitrogen containing compounds, minerals, folate, dietary fiber, plant sterols, carotenoids (Vitamin A), and antioxidants.
Brightly colored fruits and vegetables have been shown to play a positive role in our defense against cancers and chronic inflammation.
The dark colors represent phytochemicals, such as flavonoids and polyphenols. These agents have anti-inflammatory, anti-carcinogenic, anti-tumor, and anti-obesity effects. The basic color groups include: green, orange/yellow, red/purple, and white.
These bright colors may offer some protection against cancers, by controlling the growth and spread of cancer cells. The orange/yellow group is rich in carotene (a precursor of Vitamin A).
Phenolics, which represent a subset of phytochemicals, have beneficial effects in decreasing the risk of chronic diseases like heart disease, cancer, and diabetes. Spinach seems to have a very high phenolic content followed by red peppers, beets, broccoli, Brussel sprouts, eggplant, and asparagus, etc.
Having discussed about the various constituents and benefits of these foods, I would encourage you to eat a healthy, nutritious diet and live long and strong!
