When it comes to living healthy, our parents do know better sometimes. My old granny used to pack her plate in full matching regalia; yellow squash nestled next to green asparagus. Red and yellow peppers tossed around the salad added spectacular color. Now she knew these foods were healthy and she loved to decorate my plate with the colors of the season, but did she know that these wholesome foods contain phytochemicals?
Phytochemicals are the active substances in plants that give them their color, flavor, odor, and protection against plant diseases. Phytochemicals work as powerful antioxidants, which can increase our resistance to disease and boost immunity.
While most research focuses on the anti-carcinogen effects of phytochemicals, the results are equally important to those who just want to boost their immune system or help reverse the aging clock. Granny may not learn more about supplements during her time but she’s got knowledge that is tested and tried.
Scientists at the Human Nutrition Research Center on Aging (HNRC) rated 60 fruits and vegetables for potency of antioxidants, which stabilize cells and help fight the damaging effects of free radicals, molecules that weaken the immune system. Antioxidants can help keep cancer, heart disease and other degenerative conditions at bay.
The top scoring fruit in the HNRC study was blueberries followed by strawberries, prunes, black currants and boysenberries. The deeper the color, the better for you. Many of these antioxidants also have anti-inflammatory properties, and some naturally reduce blood cholesterol.
It’s important to fill your diet with all the colors of the food rainbow. Eat the blues, reds, purples, oranges, yellows, and greens.
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