New Perspectives on Blue and Purple Colored Foods

It is June and blueberries and blackberries are in season. We look forward to the taste of these delicious berries every summer. But we also need to appreciate their healing benefits.

Blueberries have been shown to decrease free radical damage to DNA by 18% within 1 hour versus a control group. Any time we can decrease DNA damage, we are doing something good for our bodies. This colored food is beneficial for brain health. It may help with cognition and memory.

But there are many other blue or purple foods that we can enjoy and benefit by eating.

  • Asparagus, the purple variety
  • Beets
  • Bell peppers, the purple varieties
  • Berries-black, blue, Boysen, huckle, marion
  • Cabbage, the purple variety
  • Carrots, yes, purple carrots are widely available
  • Corn
  • Currants
  • Eggplant
  • Cauliflower
  • Figs
  • Grapes
  • Kale, lacinato or dinosaur tongue variety
  • Onions
  • Plums
  • Potatoes, the purple varieties
  • Prunes
  • Raisins
  • Rice, like the Forbidden variety
  • Tomatoes, the Indigo varieties

Purple and blue foods may be anti-cancer foods. They help to minimize how cancer-causing compounds are triggered as well as provide some help with detoxification. They may inhibit DNA damage. They may inhibit the invasiveness of cancer cells and their spread.

Resveratrol, the compound found in red wine and other red fruit, is an anthocyanin which may help slow cell aging.  Who would not like to have young cells?

Anthocyanins may help keep the heart healthy, control blood pressure, reduce obesity, improve cholesterol levels, boost immunity, help prevent cancer and inhibit tumor growth, and improve memory.

Deanna Minich, Ph.D., Seminar, How to Stay Healthy in a Toxic World: Food and Lifestyle Choices
Deanna Minich, Ph.D., Ebook, 7 ways to Nourish Your Whole Self

Want to better understand your relationship to food and your health? Please get in touch to discuss how I can help.

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