Blue Foods

While blue pigmented carbohydrates do not contain the high amounts of vitamin C that red citrus fruits have, blue-pigmented plants do provide a universe of antioxidants and anti-inflammatory compounds not found in any other food. Stilbenes for example, are anticancer compounds found in grapes and berries.

Blue or purple carbohydrates are foods that contain alternative libraries of phytochemicals.

These phytonutrienst are especially good at protecting the body from urinary tract infections, brain disease and cancer. These compounds also delay the process of aging.

Blue carbohydrates are usually fruits.

Blue fruit include blueberries, blackberries, bilberries, elderberries, grapes, raisins, plums, figs, prunes and the fruit of the acai palm.

Blue or purple colored fruits owe their deep hued color to specific anthocyanidins and phenolic pigments contained in their skin.

The beneficial effect of any particular food is linked to the specific library of phytochemicals they contain.

Blue or purple vegetables include eggplant, purple asparagus and cabbage.



Brain Food: The phytochemicals present in blue carbohydrates are unique in that some of them possess the ability to cross the blood-brain barrier thereby gaining access to the brain. The antioxidant activity of these fruits helps quench free radicals and protects brain cells from oxidative damage.



Degenerative brain disease results from the accumulation of altered cell products such as amyloid, which have been damaged by free radical attack. These diseases may be forestalled through the incorporation of blue carbohydrates in the diet. While some of the anthocyanidins found in blue carbohydrates have been isolated and added to multi-vitamin formulas (grape seed) many others can only be found in other whole plants.


More in this category: « Elderberry
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