By Claire Georgiou, Reboot Naturopath, B.HSc ND
Cherries, beets and purple carrots are all full of anthocyanins, which are powerful antioxidants that reduce free radicals, reduce inflammation and possess anti-viral and anti-cancer benefits. They are particularly helpful in reducing the risk of heart disease, as they improve cholesterol levels, control blood sugar metabolism and also fight oxidative stress. Other foods that are high in anthocyanins include: blackberries, blueberries, cranberries, eggplant, plums, prunes, raisins, red apples, red cabbage, red or purple grapes, red onions, red pears and strawberries.
Serving Size: 16oz (475ml)
Beet – golden beets, carrots, sweet potato
Cherries – blueberries, strawberries, blackberries
Purple Carrots – orange carrots
Celery – zucchini, cucumber
Lemon – lemon, grapefruit