Why Eat Purple?

Why Eat Purple?

Let’s talk purple and Vip your health with natures clues to keep you well. The correlation with colour and our foods is vibrant and almost like a beacon, yet we often miss this obvious sign post, so here is natures clue; the
darker the colour of our food, the higher the contents of antioxidants and nutrients it will be, and the healthier the food. In Fact, many health and nutrition studies have found that those who ate purple fruit and vegetables regularly often had a reduced risk of getting high blood pressure and low cholesterol.

Why are purple foods good for you?

Dark-coloured foods such as purple onions and blackberries are loaded with healing antioxidants. The purple pigment in all of these fruits and vegetables contain flavonoids, including resveratrol, which can help decrease blood pressure.

What are Flavonoids?

Flavonoids are a group of plant metabolites thought to provide health benefits through cell signalling pathways and antioxidant effects. These molecules are found in a variety of fruits and vegetables. Flavonoids are polyphenolic molecules containing 15 carbon atoms and are soluble in water.

What are their function?

The main function of flavonoids is to protect plants, and, at the cellular level, to serve as cell cycle regulators. Supplied with food for the human body, the flavonoids exhibit high biological activity and display antioxidant, anti-inflammatory and antiallergic properties.

What are resveratrol?

Resveratrol is part of a group of compounds called polyphenols. They act like antioxidants, protecting the body against damage that can put you at higher risk for things like cancer and heart disease. It’s in the skin of red grapes, but you can also find it in peanuts and berries.

Resveratrol has a positive effects on helping to lower blood Pressure, on Blood Fats, It can aid in lengthening lifespan, It protects the brain, may Increase Insulin Sensitivity and ease Joint Pain. Found not just in key fruits and vegetables but in cacao and dark chocolate. More reasons to eat purple and chocolate. I don’t say that very often ????


Anthocyanins are coloured water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colours, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content and support many functions in the human body.

Our cardiovascular system benefits tremendously and numerous studies suggest that regular anthocyanin consumption may normalise blood pressure, reduce heart-attack risk and help prevent cardiovascular disease.

A variety of research has supported claims anthocyanins could help prevent or inhibit the growth of cancers such as breast, colon, liver and prostate.

There is strong evidence that anthocyanins, specifically those in berries, may improve mental function and reduce cognitive decline, especially in older adults.

High anthocyanin intake has been linked with lower inflammation levels. Studies published continually support and recognise the nutritional benefit in nutrition dense in anthocyanin found that women ages 18 to 76 who consumed the most anthocyanins tended to have the lowest inflammation markers. Big win for our joint health.

Many studies also conclude and demonstrated reduced inflammation levels showed that women who consumed more anthocyanins had better insulin resistance. Other research on both people and animals has also found that anthocyanins may protect against diabetes. 

Purple foods may also help keep you looking younger for longer. Studies around the globe, hint that high anthocyanin intake may inhibit the ageing effects of UV rays on the skin.


Purple foods range from the common (grapes, eggplant, blackberries) to the unusual (purple carrots, purple cauliflower, black rice). Consumers sometimes shy away from the more uncommonly purple foods—potatoes, cauliflower, Brussels sprouts, corn, asparagus and so on; assuming they have been genetically modified. But usually they are long-standing natural varieties. One exception: purple tomatoes, which have been genetically modified to improve taste and longevity.

In general, the darker the colour, the higher the anthocyanin concentration, and in turn, the greater the nutrition boost. The exact anthocyanin structure varies from food to food naturally, and emerging research indicates that different structures will determine different health advantages. We don’t know everything yet but what we are sure of to date is that eating purple is good for us.
Experts around the globe concur and recommend eating a range of purple, blue and red plant foods, such as the following:

Black currants
Acai berries
Red onions
Black rice
Purple potatoes
Purple sweet potatoes
Blue corn
Purple cauliflower
Purple carrots
Purple brussels sprouts
Purple asparagus

Love, love purple and purple will love you! Written and researched by
Clare David (all sources used are current to date and with ever-increasing research this could change. Knowledge here is in good faith).

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