“The idea that a healthy plate of food will feature several different colors is a good example
of an old wives’ tale about food that turns out to be good science too. The colors of many
vegetables reflect the different antioxidant phytochemicals they contain-anthocyanins,
polyphenols, flavonoids, carotenoids. Many of these chemicals help protect against chronic
diseases, but each in a slightly different way, so the best protection comes from a diet
containing as many different phytochemicals as possible.” (Pollen, 57)
No comments:
Post a Comment