Red Is The New Green

Red Hued Fruit Contains Natural Antioxidants

Red-hued fruits are rich in antioxidants that can tamper inflammation and can be effective as cancer fighting agents, according to an article in the June issue of Food Nutrition & Science. According to her article, Registered Dietician Donna Fields suggests eating foods such as tomatoes and tomato products, watermelon, pink grapefruit, guava, apricots, red peppers, papaya, and especially Caribbean Red papaya.

According to Fields, what makes these fruits so vibrantly colored are naturally occurring yellow, orange and red pigments called carotenoids. Primary dietary carotenoids include lutein, beta-carotene, lycopene and beta-cryptoxanthin, all of which act as antioxidants in the body. Results from a variety of epidemiological studies indicate that a high intake of lycopene-rich foods can reduce the risk of several types of cancers, most notably prostate cancer.

"We continue to learn that bright colored fruits and vegetables are best for our bodies," says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "This gives retailers an opportunity to merchandise their stores year round with bright colored fruit and also make a personal connection with their customers to help them better understand the health benefits and what they should be buying."