Download The Health-Boosting Power of Purple Foods Purple fruits and

The Health-Boosting Power of Purple Foods
Purple fruits and vegetables, including acai and blueberries, contain important nutrients that have
shown many health benefits including anti-aging. These purple antioxidants, called anthocyanins, which
are health-promoting chemicals that help protect cells and heal your body. Research has shown that
these chemicals help protect the heart and vision, promote mental focus, and prevent oxidative stress.
Resveratrol is another fat-soluble compound found in some purple foods, such as grapes, red wine,
purple grape juice, peanuts, and some berries. Research has indicated that purple foods may provide a
cure for cancer.
The list of these health-boosting purple foods includes eggplant, purple carrots, purple cabbage, beets,
blueberries, blackberries, black cherries, black raspberries, black currants, plums, elderberries,
bilberries, figs, raisins, pomegranates, acai berries, and Goji berries. Include these purple fruits and
vegetables into your diet at least 4-5 days a week along with dark green, orange and yellow foods for
maximum benefits.
Below is additional information on some of these heath-boosting and powerful purple foods:
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Blueberries: Blueberries contain a large amount of antioxidants. Research has shown that eating
blueberries can help you lose weight by reducing food cravings. In the study, those who
consumed an extract of blueberries reduced their food intake by eight percent. Blueberries have
also been shown to reduce cholesterol. Along with cranberries, blueberries help to prevent
urinary tract infections because of a nutrient they contain called proanthocyanidin, which lines
the urinary tract and prevents bacteria from sticking. Tests have also shown that blueberry
consumption slows age-related memory loss.
Purple cabbage: Purple cabbage contains 36 different types of antioxidants, including the
health-giving anthocyanins. There is evidence to suggest that purple cabbage helps build a
healthy brain and a healthy heart and acts as a fat burner.
Purple Potatoes: According to the USDA, potatoes with the darkest colors have more than 4
times the antioxidant potential than other potatoes. Purple spuds score as high as Brussels
sprouts, kale or spinach on the antioxidant power scale. These potatoes are also a good source
of complex carbohydrates, potassium, vitamin C, folic acid and iron.
Plums and Prunes: Plums are a very good source of vitamin C, which can help with iron
absorption. They are also a good source of vitamin A, vitamin B2 and potassium. In addition,
plums are a good source of dietary fiber. A recent study found that regular prune consumption
may decrease blood pressure and LDL (the bad) cholesterol. Additionally, both plums and
prunes are full of phenols, natural compounds found in plants, which have protective
properties.
Purple Carrots: Purple carrots were first grown in the Middle and Far East, along with white,
red, yellow, green and black versions. They are high in anthocyanins and pro-vitamin A
carotenoids, which are powerful antioxidants. They may also help with weight management and
glucose control, and in one study, those with high levels of carotenoids had about half the risk of
diabetes.
Purple Cauliflower: Purple cauliflower is actually a type of broccoli that is purple and turns
green upon cooking. Cruciferous vegetables have been touted for their cancer-fighting powers.
Cauliflower has antioxidants and sulfur compounds that help your body get rid of the toxins that
can damage cells and increase the risk of cancer.
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Purple Vegetables: Eggplant is the most familiar purple vegetable, but there are many others.
Purple carrots, purple cabbage, purple asparagus and purple-fleshed potatoes are colorful
variations of familiar vegetables. Choices also include purple Belgian endive, purple peppers,
purple olives and purple asparagus.
Legumes and Grains: Purple pod pole greens have a vivid purple color that is lost in the cooking
process. Also known as royal burgundy and royalty purple, the purple pods turn green when
cooked. Purple grains include purple rice and purple wheat, which is native to East Africa and is
used in breads and baked goods. Purple corn, which is common in Peru and a rich source of six
anthocyanin antioxidants, is used to make purple corn flour.