Love Food: Purple

Purple foods are ubiquitous in most markets: blueberries, beets, blackberries, spring onions, grapes, prunes, bell peppers, carrots, basil, kale, kohlrabi, corn, cabbage, ube, açai, cauliflower, figs, red onions, elderberries, eggplant, asparagus, potatoes, artichokes, Brussels sprouts, and purple sage.Purple foods are rich in a specific group of antioxidants called anthocyanins. These anthocyansare responsible for the purple pigments in plants.Studies suggest that people who eat more naturally purple foods are less overweight, have lower blood pressure, and have higher HDL (good) cholesterol. Purple foods are also important in healthy brain function.While deep purple hues and ultraviolet accents are striking ways to add appeal and nutrients to a dish, all colorful fruits and vegetables are rich sources of antioxidants (a set of plant chemicals that help our bodies fight certain types of diseases). To really take advantage of the benefits of antioxidants, incorporate fruits and vegetables of all colors into your diet.