Fruit & vegColour of fruits and vegetables can unlock anti-ageing benefits

Blue/purple – such as plums, blueberries, brinjals and blackberries – have been linked to reduced rates of colon cancer, inflammation and damaged blood vessel walls. Recent research at the Cornell University Department of Food Sciences shows blueberries have the highest cellular antioxidant activity of any fruit.

Foods that are yellow/orange in colour – such as peaches, nectarines, pineapples, mangoes and oranges – contain various amounts of antioxidants including vitamin C, carotenoids and bioflavonoids. According to various studies these lower levels of breast cancer, asthma, arthritis, stroke and skin cancer.

Foods that are red – cherries, strawberries, tomatoes and watermelon – provide phytochemicals including lycopene and anthocyanins, which has been linked to reduced rates of breast, prostate and bowel cancer.

White foods, including white-fleshed peaches and nectarines, mushrooms, onions and bananas, feature sulphides, important for healthy liver detoxification and therefore a reduction in free radicals.

In the green colour group are avocados, honeydew melon and cucumbers, which provide various amounts of phytochemicals including lutein and indoles. Lutein can help prevent age-related macular degeneration, reduce skin cancer and prostate cancer. Green vegetables are also a great source of folic acid which is vital for healthy cell formation and good cardiovascular health.