Where does power originate?
Anthocyanins are a group of nutrients found in purple fruits and vegetables. Your body doesn’t need them to work, like other phytonutrients do, but they help protect your cells from damage that can cause illness. This is in addition to any other health benefits that you will receive from consuming these foods.
Plums come to mind as one of the first purple foods. Additionally, the fruit contains more anthocyanins the more it is colored. Additionally, the nutrients in ripe fruits will be more useful. Antioxidants may be 20 times more abundant in the peel than in the flesh.
Despite the fact that anthocyanins are associated with the color purple, the pigments in berries can also be red or blue. Similar properties can be found in strawberries, blueberries, blackberries, bilberries, black currants, and mulberries. Blueberry consumption has been studied in both children and adults, and the results suggest that they may improve mental clarity and mood. Researchers believe that anthocyanins facilitate communication between brain cells.
Potatoes Choose those with purple flesh and skin. In addition to having anthocyanins, they contain two to three times as many total antioxidants as a typical white potato, which is high in potassium, magnesium, vitamin C, and fiber.
Red Cherries’ anthocyanins, which give them their deep, rich color, may help lower blood pressure and maintain healthy, flexible blood vessels. Gout, a painful condition in which crystals accumulate in the feet or ankles, and osteoarthritis, both of which are joint conditions, appear to benefit from their use. Additionally, cherries are loaded with nutrients that, taken together, may aid in the prevention of diabetes, heart disease, and cancer.
Grapes Grapes’ anthocyanins can range from red to black. These juicy gems are well-known for their resveratrol, which has received a lot of attention because it is one of a group of nutrients that help shield cells from damage that can cause disease. Red wine gets its color and its resveratrol from the grape skins.
Cauliflower Purple cauliflower is caused by a single gene telling the plant to store more anthocyanins in its tissues. Aside from that, it’s the same as what you already know: abundant in minerals, vitamin C, and phytonutrients. Consume it raw or steam, stir-fry, or microwave it to preserve the most nutrients.