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NUTRITION RESEARCH
Eat the rainbow with fruits and vegetables
Red fruits and vegetables like tomatoes,
watermelon and pink grapefruit may help reduce risk of several types
of cancer, especially prostate cancer. Strawberries, raspberries,
red grapes and other fruits and vegetables act as powerful
antioxidants to protect cells from damage and keep hearts healthy.
Orange/yellow fruits and vegetables such as
sweet potatoes, pumpkin and carrots help maintain healthy mucous
membranes and healthy eyes and can help reduce risk of cancer and
heart disease and improve immune system function.
Green fruits and vegetables like spinach
and other dark leafy greens, green peppers, peas, cucumber and
celery help keep eyes healthy. Broccoli, cauliflower, and cabbage
may help protect against some types of cancer.
Blue/purple fruits and vegetables, e.g.
blueberries, grapes and raisins, act as powerful antioxidants to
protect cells from damage. They may help reduce the risk of cancer,
stroke and heart disease. Eating more blueberries is linked with
improved memory function and healthy aging.
White fruits and vegetables may contain
health-promoting chemicals that may help lower cholesterol and blood
pressure and reduce risk of stomach cancer and heart disease. Some
members of the white group, such as bananas and potatoes,