Here are just some of the benefits associated with different color fruits and vegetables:
RED contains Lycopene, ellagic acid, Quercetin, and Hesperidin. These nutrients reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support joint-tissue and prevent arthritis.
ORANGE and YELLOW contain Beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. These nutrients reduce age-related macular degeneration and the risk of prostate cancer, lower LDL cholesterol, and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.
GREEN contains Chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. The nutrients found in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health and vision, fight harmful free-radicals, and boost immune system activity.
BLUE and PURPLE contain Lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogen in the digestive tract, and limit the activity of cancer cells.
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Linnette Johnson, MS, MA, CNS, RALC, LDN
Board- Certified Nutrition Specialist
Certified Health & Wellness Coach
Registered Ayurveda Lifestyle Coach
Location: 226 N Potomac St. Hagerstown MD 21740
Main Number: (240) 341- 8014
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Doctoral Student In Training In Clinical Nutrition & Integrative Health
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