![]() Reds: Many of these foods contain antioxidant compounds. The pigments that give color to these foods support your heart health, improve memory function, protect your blood vessels, cartilage, tendons and ligaments from damage, and may reduce the likelihood of cancer by preventing tissue degeneration that sometimes follows chronic irritation. They may also improve your urinary tract health. Red Foods / Nutrients Cranberry: Anthocyanidin, Quercetin, Resveratrol Red cabbage: Anthocyanins, Glucosinolates, Indole-3-Carbinol, Lutein Red onions: Allyl Propyl Disulfide, Fructooligosaccharides, Glucosinolates, Pectin, Quercetin Red peppers: Capsaicinoids, Carotenoids Red potatoes: Catechols, Chlorogenic Acid Tomatoes, all varieties: Beta-Carotene, Chlorogenic Acid, Citric Acid, Fructooligosaccharides, Lycopene, Malic Acid Red apple, all varieties: Caffeic Acid, Chlorogenic Acid, D-Glucaric Acid, Ellagic Acid, Ferulic Acid, Pectin Quercetin Red bananas: Fructooligosaccharides, Pectin, Potassium Raspberries: Anthocyanosides, Ellagic Acid Strawberries: Anthocyanosides, Ellagic Acid Red cherry: Anthocyanosides, Ellagic Acid, Malic Acid Red grapefruit: D-Glucaric Acid, Lycopene, Naringin Red grapes: Ellagic Acid, Lycopene, Oligomeric Proanthocyanidins, Pectin, Resveratrol Watermelon: Cucurbocitrin, Lycopene Rhubarb: Anthraquinone, Emodin, Ferulic Acid Kidney beans: Galactomannan, Lectins, Protease Inhibitors ![]() Orange: Orange fruits and vegetables are high in carotenoids, which have anti-cancer and antioxidant properties, including the same effects as the well-known immune booster Echinacea. They can also improve you vision and heart health. Try to eat at least 2-3 different orange foods daily. Orange Foods / Nutrients Carrots: Alpha-Carotene, Beta-Carotene, Lignin, Lutein, Lycopene, Mannitol, Pectin, Xanthophyll Spanish onions: Allyl Propyl Disulfide, Fructooligosaccharides, Glucosinolates, Pectin, Quercetin Parsnips: Furocoumarin Pumpkin: Alpha-Carotene, Beta-Carotene, Lutein, Zeaxanthin Sweet potatoes: Beta-Carotene, Alpha-Carotene, Chlorogenic Acid, Lutein, Protease Inhibitors Apricots: Alpha-Carotene, Beta-Carotene, Cryptoxanthin, Lutein, Lycopene, Zeaxanthin Calimyrna Fig: Furocoumarin, Lignin Mangoes: Alpha-Carotene, Anacardic Acid, Beta-Carotene, Cryptoxanthin, Ellagic Acid, Lutein, Zeaxanthin Casaba Melon: Beta-Carotene, Lutein, Zeaxanthin Crenshaw Melon: Beta-Carotene, Lutein, Zeaxanthin Nectarines: Beta-Carotene, Cryptoxanthin, Lutein, Zeaxanthin Oranges, all varieties: Beta-Carotene, Cryptoxanthin, Cyanidin, Delphinidin, D-Glucaric Acid, Hesperidin, Tangeretin Tangerines: Beta-Carotene, Hesperidin, Nobiletin, Tangeretin Peaches: Alpha-Carotene, Lignin, Lutein, Zeaxanthin Kumquat: Citric Acid Pumpkin seeds (unsalted): Cucurbitin Yellow: Yellow fruits and vegetables contain large amounts of phytochemicals including allicin, as well as carotenoids and bioflavonoids (bonus vitamins and minerals found in many foods that naturally reduce inflammation), which have anti-cancer and antioxidant properties. They can also improve you vision and heart health. Try to eat at least 2-3 different yellow foods daily. Yellow Foods / Nutrients Yellow snap beans: Alpha-Carotene, Coumestrol, Lignin, Lutein, Quercetin Corn: Lutein, Zeaxanthin Cashew nuts (unsalted): Anacardiol, Fatty Acids Walnuts (unsalted): Alpha-Linolenic Acid, Linoleic Acid, Phytosterols Peanuts (unsalted): Isothiocyanates, Resveratrol, Saponins Chick-peas: Gamma Tocopherol, Protease Inhibitors, Saponins Yellow globe onions: Allyl Propyl Disulfide, Fructooligosaccharides, Glucosinolates, Pectin, Quercetin Pineapple: Bromelain, Protease Inhibitors Bell pepper: Beta-Carotene, Capsaicin, Capsanthin, Capsorubin, Cryptoxanthin, Lutein, Lycopene Golden zucchini: Beta-Carotene Butternut squash: Alpha-Carotene, Beta-Carotene, Lutein, Zeaxanthin Golden apples: Caffeic Acid, Chlorogenic Acid, D-Glucaric Acid, Ellagic Acid, Ferulic Acid, Pectin, Quercetin Grapefruit: D-Glucaric Acid, Lycopene, Naringin, Naringin Lemons: Citric Acid, Citronellal, Limonene, P-Coumaric Acid Papayas: Ellagic Acid, Lutein, Papain Jerusalem artichoke: Inulin Soybeans: Alpha-Linolenic Acid, Beta-Sitosterol, Daidzein, Gamma Tocopherol, Genistein, Isothiocyanates, Phosphatidylcholine Pignoli nuts: Fatty Acids Macadamia nuts: Fiber, Monounsaturated Fatty Acids Bananas: Fructooligosaccharides, Pectin, Potassium Think Green: Chlorophyll, present in all green plants, has anti-cancer and detoxifying properties. Green fruits and vegetables are high in lutein and indol, which are currently being studied for their antioxidant properties. In addition, green leafy veggies are high in carotenoids, and bioflavonoids, the vitamins and minerals found in many foods that naturally reduce inflammation. Many contain calcium, which helps build strong bones and teeth, as well as improve vision. It is recommended to eat at least one serving daily of green, leafy vegetables. Green Foods / Nutrients Artichoke: Apigenin, Caffeic Acid, Chlorogenic Acid, Cosmoside, Cyanidine, Cynarin, Cynaropicrin, Cynaroside, Hesperiodoside, Hesperetin, Inulin, Luteolin, Maritimein, Mucilage, Pectin, Quercetin, Rutin, Scolimoside Asparagus: Asparagosides, Zeaxanthin Green snap beans: Alpha-Carotene, Coumestrol, Lignin, Lutein, Quercetin Italian green beans: Alpha-Carotene, Coumestrol, Lignin, Lutein, Quercetin Fava beans: Beta-Carotene, Protease Inhibitors, Saponins Lima beans: Alpha-Carotene, Gamma Tocopherol, Lutein, Protease Inhibitors Broccoli: Glucobrassicins, Indole-3-Carbinol, Isothiocyanates, Quercetin, Sulforaphane Brussels sprouts: Alpha-Carotene, Coumestrol, Dithiolethione, Isothiocyanates, Lutein, Protease Inhibitors Cabbage, all varieties: Glucosinolates, Indole-3-Carbinol, Lutein Celery: Coumarin, Lutein (MORE) Cucumber: Protease Inhibitors, Silicon Fennel: Beta-Sitosterol, Coumarin, Limonene, Pectin, Stigmasterol, Terpineol, Urease, Volatile Oils Turnip greens: Vitamin C, Calcium, Iron, Folacin, Beta carotene Collard greens: Vitamin C, Calcium, Iron, Folacin, Beta carotene Kale: Alpha-Carotene, Beta-Carotene, Indoles, Isothiocyanates, Lutein, Quercetin, Sulforaphane, Zeaxanthin Dandelion Greens: Lactucin, Lactupicrin, Taraxacin Mustard Greens: Isothiocyanates, Lutein, Zeaxanthin Lettuces, all varieties: Alpha-Carotene, Lactucarium, Lutein, Vitamin K, Zeaxanthin Leeks: Allicin, Allylic Sulfides Okra: Mucilages, Pectins (MORE) Green peppers: Beta-Carotene, Cryptoxanthin, Lutein, Lycopene Spinach: Alpha-Carotene, Beta-Carotene, Caffeic Acid, Coumestrol, Ferulic Acid, Lutein, Neoxanthin, Zeaxanthin Chives: Beta-Carotene, Fumaric Acid, Sulfur Zucchini: Beta-Carotene (MORE) Green apples, all varieties: Caffeic Acid, Chlorogenic Acid, D-Glucaric Acid, Ellagic Acid, Ferulic Acid, Pectin, Quercetin Avocado: Beta-Sitosterol , Glutathione, Mannoheptulose Plantains: Gums, Mucilages Green Grapes: Ellagic Acid, Pectin, Resveratrol Kiwis: Actinidin, Alpha-Carotene, Beta-Carotene, Lutein, Zeaxanthin Limes: Bioflavonoids, Citral, Citric Acid, Furocoumarins, Nobiletin Pears, all varieties: Citric Acid, Pectin Mung beans: Protease Inhibitors Capers Blue: Many of these foods contain anthocyanins and phenolics, two powerful phytochemicals currently being studied for their anti-aging benefits. Blue fruits and vegetable are extremely high in antioxidants. The pigments that give color to these foods protect your blood vessels, cartilage, tendons and ligaments from damage. These pigments may reduce the likelihood of cancer by preventing tissue degeneration that sometimes follows chronic irritation, and can improve memory function and urinary tract health. Blue Foods / Nutrients Black radishes: Diastase, Gallic Acid, Methanethiol, Pelargonidin, Protease Inhibitors, Sulforaphane Blueberries: Anthocyanidin, Anthocyanosides, Ellagic Acid, Myrtillin Dark Grapes, all varieties: Ellagic Acid, Lycopene, Oligomeric Proanthocyanidins, Pectin, Resveratrol Currants: Anthocyanidin, Anthocyanosides, Ellagic Acid Black beans: Galactomannan, Protease Inhibitors Black walnuts (unsalted): Alpha-Linolenic Acid, Linoleic Acid, Phytosterols Brazil nuts (unsalted): Alpha-Linolenic Acid, Ellagic Acid, Lignin, Selenium Indigo: Indigo foods also contain an abundance of antioxidant compounds. Dark blue and indigo foods reduce “oxidative stress,” one of the main factors that cause aging. They also contain high levels of resveratrol, believed to reduce the risk of heart disease and cancer, and other important vitamins and minerals that can improve memory function and urinary tract health.
Indigo Foods / Nutrients Beets: Betaine, Fumaric Acid, Glutamine, Succinic Acid Blackberries: Anthocyanidin Red cabbage: Anthocyanins, Glucosinolates, Indole-3-Carbinol, Lutein Purple kale: Alpha-Carotene, Beta-Carotene, Indoles, Isothiocyanates, Lutein, Quercetin, Sulforaphane, Zeaxanthin Turnips: Glucosinolates, Indoles, Isothiocyanates, Phenethyl Isothiocyanate, Sulforaphane Red grapes: Ellagic Acid, Lycopene, Oligomeric Proanthocyanidins, Pectin, Resveratrol Plums, all varieties: Alpha-Carotene, Beta-Cryptoxanthin, Lutein, Malic Acid, Pectin, Zeaxanthin Prunes: Alpha-Carotene, Beta-Cryptoxanthin, Lutein, Malic Acid, Pectin, Zeaxanthin Passion fruit: Anthocyanidin, Harmala Alkaloids Violet: Violet foods contain an abundance of antioxidant compounds. Indigo foods reduce “oxidative stress,” one of the main factors that cause aging. They also contain high levels of resveratrol, believed to reduce the risk of heart disease and cancer, and other important vitamins and minerals that can improve memory function and urinary tract health. Violet Foods / Nutrients Purple broccoli: Glucobrassicins, Indole-3-Carbinol, Isothiocyanates, Quercetin, Sulforaphane Purple wax beans: Alpha-Carotene, Gamma Tocopherol, Lutein, Protease Inhibitors Chinese purple eggplant: Anthocyanidin, Coumarin, Gallic Acid, Protease Inhibitors, Saponins Purple artichoke: Apigenin, Caffeic Acid, Chlorogenic Acid, Cosmoside, Cyanidine, Cynarin, Cynaropicrin, Cynaroside, Hesperiodoside, Hesperetin, Inulin, Luteolin, Maritimein, Mucilage, Pectin, Quercetin, Rutin, Scolimoside
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Eric R. Braverman, M.D.Dr. Braverman is a Summa Cum Laude and Phi Beta Kappa graduate of Brandeis University and NYU Medical School, did brain research at Harvard Medical School, and trained at an affiliate of Yale Medical School. He is acknowledged worldwide as an expert in brain-based diagnosis and treatment, and he lectures to and trains doctors in anti-aging medicine. Archives
December 2016
Categories
All
|