Red Color in Cherries Signals Disease-Fighting Phytonutrients
Published September 13th, 2007
Vibrant shades of leaves don’t just signal autumn is near. Experts say when it comes to food, color is a cue for good health.
The pigments in leaves that provide the bright red color in the fall are anthocyanins, which are potent antioxidants that also are found in red and purple fruits and vegetables — especially tart cherries, red cabbage, eggplant and purple corn.
Anthocyanins are red hot, with a growing number of studies indicating that these plant pigments have powerful anti-aging and anti-inflammatory properties, which may help reduce the risk of heart disease, diabetes and certain cancers.
A recent study conducted at The Ohio State University found that anthocyanin extracts from fruits and vegetables helped slow the growth of colon cancer cells.(1)
Additional research from the University of Michigan suggests that anthocyanin-rich tart cherries may help lower the risk of metabolic syndrome and heart disease.(2) In this animal study, researchers found that adding powdered tart cherries to the diet lowered cholesterol, lowered blood sugar, lead to less fat storage in the liver and improved antioxidant defenses.
“We are enthusiastic about the findings that tart cherries provided an array of beneficial effects at such a modest daily intake,” said lead researcher E. Mitchell Seymour. “Our findings add to the evidence that anthocyanin-containing foods in reasonable portion sizes have the ability to enhance health and potentially lower the risk of chronic disease.”
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