Peel Appeal: Blue & Purple – Volume 5 – (Article 5 of 6)

by Dr. Marli Botha

Most blue and purple fruit & vegetables have a higher antioxidant level. Blue and purple produce have many different nutrients including, lutein, zeaxanthin, resveratrol, Vitamin C, fibre, flavonoids, ellagic acid, and quercetin. Antioxidants have the ability to mop up free radicals and keep you looking and feeling younger for longer.

• Blue and purple plant foods are full of antioxidants, particularly those known to protect the brain and nervous system from oxidative stress and inflammation. Anthocyanins give these plants their blue-purple pigment and can cross the blood-brain barrier to apply their benefits on brain cells.
• The anthocyanins in blueberries, blackberries, plums and eggplant have antioxidant and anti-inflammatory benefits, helping to prevent cell damage that’s linked to a wide range of chronic diseases including heart disease, cancer and diabetes.
• Resveratrol, found in the skin of purple grapes, has been studied for possible protection against heart disease and cancer. Berries, currants, and grapes have high anthocyanin contents. Anthocyanins can be red in acidic conditions or blue in alkaline conditions.
• Blue and Purple Vegetables: eggplant, purple cabbage, purple potatoes
• Blue and Purple Fruits: blackberries, blueberries, purple grapes, plums, raisins, figs.