Purple food, the new healthy fad? The principle of this diet proves to be very simple: to integrate in its plate fruits and vegetables of purple color. If this trend of the all-violet at first glance smile, intelligently integrated into a varied diet, it can bring health benefits unsuspected.
This is why the purple food will prevail on our plate
In addition to its obvious qualities of fruits or vegetables essential for a good balance of food, the purple food shines especially with its pigments naturally rich in powerful antioxidants. Behind their beautiful colors, from dark red to navy blue, hides anthocyanins, carotenoids, betalaines(beet), of the family of flavonoids, on which board the scientific community. Their qualities? Fortify our venous system, but also support the elasticity of our skin. And their anti-inflammatory effects are also recognized.
Current scientific studies even lend them the ability to reduce the risk of cardiovascular and neurodegenerative diseases such as Alzheimer’s . They would also limit the proliferation of cancer cells.
We can add the famous resveratrol, the flagship antioxidant contained especially in black grapes, for its ability to fight against skin aging.
Lutein and zeaxanthin, two antioxidants found in blueberry, for example, would prevent age-related eye diseases , such as AMD or cataracts.
What encourage us to put more purple in our recipes.
Adopt this new healthy trend while knowing reason keep
We replace the “all green” with the “all purple”? Especially not. Food goes through the variety of the plate. It is enough to give a regular place to the purple plants to derive health benefits. Only a few recommendations are still useful:
- Antioxidants are poorly heat-resistant and water-soluble. So, banish your pressure cooker and favor the sweet steam, or grab the purple vegetables quickly to consume al dente. The ultimate: consume them raw.
- Choose organic fruits and vegetables to consume with their skin. This is where anthocyanins are concentrated.
- Use the whole range of purple to vary the antioxidants: eggplant, purple artichoke, beetroot, purple carrot, red cabbage, red onion, potato vitelotte, but also ripe, grape, plum, prune, cherry, cranberry, blueberry … Vary flavors , vitamins and antioxidants!
And the little glass of red wine? What health benefits?
To explain the French paradox of a relatively low incidence of cardiovascular disease, it was tempting to find an explanation in resveratrol contained in a small glass of daily red wine. If the most recent studies belie this hypothesis, they highlight the beneficial action of various antioxidants on health, including polyphenols