FEBRUARY 5: EAT YOUR YELLOWS, ORANGES, PURPLES AND REDS

29 Days to a Healthier Heart 

Flavonoids are a group of plant pigments that are largely responsible for the colors of many fruits and flowers. Carotenes, responsible for the red or yellow colour of many fruits and vegetables, represent the most widespread group of naturally occurring pro-vitamin-A pigments in nature.

Increased consumption of foods rich in carotene and flavonoids will lower your risk of heart disease. Numerous population studies have repeatedly demonstrated that a high intakeof carotene-rich and flavonoid-rich fruits and vegetables reduces the risk of heart disease and strokes. Furthermore, flavonoids act as powerful antioxidants in providing protection against oxidative and free radical damage.

The best dietary sources of carotenes are yellow-orange colored fruits andvegetables, for example; carrots, apricots, mangoes, yams, and squash. Red-purple vegetables and fruits such as tomatoes, red cabbage, berries, and plums also contain a large portion of active non-vitamin-A flavonoid pigments. Citrusfruits, berries, onions, parsley, legumes, green tea, and red wine also representgood dietary sources of flavonoids.

-Karen Hack, BHSc, ND