Researchers looked at forty different fruits, vegetables and juices to measure which where the most potent in their antioxidant capabilities. Guess what? Blueberries took home the blue ribbon.
Blueberries are packed with anthocyanins, powerful antioxidants usually found in deep red and purple foods. Antioxidants work by mopping up free radicals, the damaged and unstable molecules created when your body converts food to energy. Free radicals travel through the body damaging cells, and that damage may contribute to or accelerate the risk for cancer and heart disease. Some antioxidants block the attack of free radicals on cells other antioxidants neutralize free radicals and convert them into safe substances.
Beyond blueberries, some other anthocyanin sources include red cabbage, grapes, strawberries, plums and cherries.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This -BERRY GOOD NEWS recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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