Eat Your Reds!

Red fruits and vegetables contain phytonutrients such as ellagic acid, anthocyanins, lycopene and more. These phytonutrients may help regulate blood pressure levels, lower bad cholesterol, and reduce tumor growth. Anthocyanins are powerful antioxidants that help prevent cell damage, help keep your heart healthy, and reduce the pain from arthritis and gout. Lycopene may help reduce the risk of some kinds of cancer, such as prostate cancer, breast, colorectal, endometrial, lung and pancreatic. The best way to get your daily dose of lycopene is in cooked tomatoes with a small amount of fat, such as a marinara sauce with a little olive oil in it. Tomatoes contain over 20 vital nutrients, including B2 and chromium. Red apples are a great source of vitamin C and fiber, which aids in weight loss and keeps your digestive system healthy and regular. Cherries are full of vitamins, minerals, anthocyanins, and melatonin. Melatonin helps regulate your body’s sleep cycles and can aid in jet lag. Red bell peppers contain vitamins A, C and B6, which is needed for normal brain development. They also contain melatonin, lycopene, and lutein. Raspberries contain the highest concentration of antioxidants of all fruits, as well as large amount of fiber. Research suggests that regular consumption of raspberries may be beneficial in reducing inflammation, pain, heart disease, cancer, allergies, diabetes and macular degeneration. Strawberries are a good source of fiber, vitamin C, iodine, potassium, folate, vitamin K, magnesium, and manganese. Manganese helps form connective tissue, regulate blood sugar, thyroid function, and calcium absorption. Watermelon is a good source of lycopene, potassium, folic acid, and vitamins B1 and B6. The B vitamins have been found to reduce the risk of pancreatic cancer. Watermelon also contains an amino acid that has Viagra-like effects to the blood vessels. Some other red foods to include in your diet are: beets, red cabbage, cranberries, pink grapefruit, red grapes, pomegranates, red potatoes, radishes, and rhubarb.