Fuel Up with the Olympics
| August 9, 2012 | Posted by Alyssa under Events, Healthy Eating, Nutrition, Produce |
Photo Courtesy: Olympics.org
Being in the Olympics spirit has inspired me to take a closer look at the colors of the Olympics symbol, from a fruits and vegetables stand point. The color molecules in plant foods not only look appealing, but also contain strong antioxidants. Antioxidants are the substances that neutralize free radicals – which can damage or destroy health cells – when cells burn oxygen for energy. Typically the deeper the plant food’s color, the more powerful its antioxidants.
Red
Contain: lycopene, anthocyanins, beta carotene, ellagic acid
Benefits: help reduce the risk of cancer and heart disease, and help maintain eye health
Source: pomegranates
Yellow
Contain: potassium, vitamin C
Benefits: build healthy bones, and promote collagen formation and healthy joints
Source: yellow squash
Green
Contain: fiber, vitamin c, folate, calcium, lutein
Benefits: reduce risk of cancer, maintain vision health, help prevent birth defects, lower blood pressure and cholesterol levels, boost immune system, normalize digestive system
Source: broccoli
Blue
Contain: antioxidants, anthocyanins, flavonoids
Benefits: support urinary tract health, improve memory function
Source: blueberries, which have the HIGHEST antioxidant action of any fruit
Black
Contain: antioxidants
Benefits: neutralize destructive free radicals
Source: eggplant
The Olympics have been airing since July 27 and will end August 12, with a special events broadcast on NBC. Tune in!
