The reason fruit and vegetables are so important to include in your diet and have such a strong association with good health is that they contain all kinds of compounds which support your health in different ways. You are likely to be familiar with antioxidants and perhaps polyphenols which reduce inflammation and disease risk, but they also contain salvestrols which ward off cancer and sirtuin activators which help burn fat.
Some fruit and vegetables contain more of these compounds than others so in this article you’ll find out which ones contain the most so you can make the best choices for optimum health.
1. Fruit and vegetables rich in antioxidants
Fruit and vegetables are our most important source of antioxidants - helping to slow down oxidative damage in your body. Berries, plums, apples, oranges, broccoli, cabbage, asparagus, avocado and artichoke are top of my list for providing antioxidants. ORAC (oxygen radical absorption capacity) is the measure of the total antioxidant power of fruit and vegetables. The chart below gives you some of the top ORAC star foods.
2. Which food provides polyphenols?
However as mentioned above, it’s not just the ‘antioxidant power’ you need to consider. There’s now been lots of research showing that a group of compounds known as ‘polyphenols’ are just as important and maybe more so. Polyphenols are rich in many ‘superfoods’ such as the resveratrol in red grape skin, isoflavones in beans, curcumin in turmeric, cinnamic acid in cinnamon, quercitin in onions and anthocyandins in berries.
Polyphenols are produced by plants as part of their defence system to protect the plant from infection or UV radiation. When we eat them they often protect us from infection and cancer, but they also seem to switch off disease processes and switch on healthy genetic switching that helps us stay healthy and live longer.
By seeing which foods have the most antioxidant power AND the most polyphenol power we can get a good idea of the best foods to include in our diet.
Since quite a few polyphenols act as antioxidants there is a tendency for a food to ......
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