“Now it seems that purple-hued vegetables are hotter than ever. Frieda’s Specialty Produce has declared 2013 The Year of Purple. So why the sudden fame? Purple vegetables have a lot to boast about. The same compounds that put blueberries on the map as a superfood are what make purple vegetables potential disease fighters, too. The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient that is gaining attention from scientists worldwide. Studies suggest that anthocyanins may help reduce the risk of cancer, cardiovascular disease, and diabetes. Some evidence indicates these purple pigments might also protect our brains as we age.”
Read the full article: Nutrition Unplugged.