Eat This!
In order to survive, our bodies have to metabolize food to create the energy we need to think, walk, talk, and function throughout our day. The downside of this process is that our bodies produce free radicals that cause aging and disease. Often found in purple and red fruits and vegetables, flavonoids are an especially important antioxidant that can reduce the damage caused by free radicals.
Mary Curnutte, a registered and licensed dietitian with Nutrition 502 in Louisville, says “In general, because all the [produce] colors have different functions, I tell people to eat produce as much as possible. If we want to take that a step further, we can try to get different colors on the plate.” Red cabbage or onions, berries, and beets are good sources of flavonoids. You might like pickled onions on your tacos or cooked red cabbage with vinegar. While a red or purple color can be a clue, not every food that is a good source of flavonoids has these hues. Mary says kale, tea, and dark chocolate are also good sources.
In a study by Harvard scientists, it was found that individuals who consumed the most flavonoids in their diet were 19%less likely to report trouble with memory and thinking when compared to individuals with low flavonoid intake. While this study was observational, it seems that adding more colorful fruits and vegetables to our table can benefit more than just our waistlines.
By Carrie Vittitoe
P.S. Try this healthy recipe full of color and antioxidants.
Leave a Reply