colors of fruits and vegetables come from the antioxidant properties of chemicals that cause a variety of their colors. It is therefore beneficial to consume fruits and vegetables from all groups of different colors.
Seven groups of food color and their properties.
1.Red.
Tomatoes, tomato juice, watermelon, pink grapefruit, red plum: Produces lycopene which has been shown to inhibit cancer cell growth in laboratory tests.
2.Red/Purple
Grapes, strawberries, cranberries, raspberries, blueberries, plums, red apel.Proanthocyanidins infections.ellagic protect against urinary acid inhibits cancer cell growth.
3.Green
Broccoli, Brussels Sprouts, Cabbage, Bok Choy. Produce protein increases liver Isothio-cyanates defend against carcinogens.
4.Green/Yellow
Spinach, corn, collard greens, kale, avocado, mustard greens. Lutein protects the vision, heart, and inhibit cancer cell growth.
5. Orange
Carrots, melons, pumpkins, mangoes, apricots. Beta carotene protects vision and immune function.
6.Orange/Yellow
Oranges, lemons, papayas, peaches, nectarines, pineapple. Flavonoids inhibit tumor growth and DNA repair. Limonoids in orange peel and lemon inhibit tumor growth.
7.Green/White
Garlic, onions, celery, green onions, pears, leeks. allyl sulfides inhibit tumor cell growth.
A study by the National Heart, Lung, and, Blood Institute showed that: Eat more fruits and vegetables also can help reduce kolesterol.Dalam this study, subjects consumed an average of 4466 shade over 3 servings of fruits and vegetables a day. Men and women with the highest daily consumption (more than 4 servings a day) had significantly lower levels of LDL (bad) cholesterol compared with a lower consumption