Features

November 2015 Issue

Pile On the Purple Produce

When it comes to fruits and vegetables, go purple to boost health-promoting anthocyanins.

Beyond the mere beauty of purple produce, such as blueberries, blackberries, plums, purple potatoes, and eggplant, lies a nutrient-packed, health-protective profile. Purple fruits and vegetables can thank the presence of powerful phytochemicals—namely anthocyanins—for their royal purple hue and antioxidant and anti-inflammatory action. Other phytochemicals may be present too, including resveratrol and ellagic acid, as well as powerful nutrients like vitamin C and fiber. In fact, people who eat purple fruits and vegetables have higher intakes of essential nutrients, such as fiber, potassium, and vitamin C, according to a 2011 study published in the American Journal of Lifestyle Medicine, which examined dietary intakes of 15,000 children and adults.

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