Why Scientists are so Excited Colorfrul fruits and vegetables pack a healthful wallop
Variety, Color, and Phytochemicals
Mom always said “eat your greens.” Now, nutrition and health researchers
are learning that blues, reds, yellows, oranges, purples, and even whites are
good for you, too. The reason lies in the very substances that give fruits
and vegetables their colors: phytochemicals. These natural plant compounds
not only protect plants, but also may provide important disease protection
to humans.
New research suggests that fruits and vegetables might
provide a “whole
body” range of health benefits, from fighting cancer and heart disease,
to combating the effects of aging, to protecting and promoting our eyesight.
The “Whole Foods” Way
Because colorful fruits and vegetables contain hundreds of different phytochemicals,
no one color group does it all. By eating regularly from each color group,
you’re giving yourself the widest health protection possible. Phytochemicals
work together naturally in ways that supplements simply can’t duplicate.
For healthy results, getting your nutrients from whole foods is best.
Eat Your Colors: The health benefits of eating a
colorful variety of fruits and vegetables
