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(September, 2002) -- The September issue
of Health magazine is bursting with
color in more ways than one. Touting the health
benefits of deeply colored fruits and vegetables,
author Anne Underwood advises a colorful approach
to eating. Says Underwood, a Newsweek health and
medicine writer, "A diet that’s rich in the
vast spectrum of colorful fruits and vegetables
is the latest (and possibly easiest to accomplish)
nutrition advice coming from experts."
The Power of Blue
Blue has a vital place in the color spectrum.
According to neuroscientist James Joseph, Ph.D.,
of Tufts University, the pigments in blue-purple
foods like Wild Blueberries are antioxidants and
anti-inflammatories. "Inflammation is the evil
twin of oxidation. Where you find
one, you find the other," says Joseph. Chronic inflammation
is linked with everything from heart disease to Alzheimer’s.
The anti-inflammatory effects of blue foods like
Wild Blueberries have the potential to help prevent
these age-related diseases.
"When you see colors on your
plate, you know you’re doing a good thing for
yourself. You’re getting the beneficial compounds
from fruits and vegetables that you need to help prevent
hear attack, cancer, stroke and diabetes."
Lorelei DiSogra, R.D., director
of the National Cancer Institute’s 5 A Day Program; Health magazine,
September 2002 |
