The colour in fruits and vegetables tells us a great deal about their antioxidant content.
The rich golden and orange colors of carrots, winter squash and mango speak of beta-carotene.
Green foods offer beta carotenes and lycopene, as do red foods like tomatoes.
The deep red of beets and prickly pear fruits offer unique betaine antoxidants, while crimson in pomegranates and concord grapes hold the promise of polyphenols.
Deep purple foods like purple cabbage are rich sources of anthocyanins.
Brown foods such as whole grains contain B vitamins.
And while refined white foods, like white bread, white sugar and white rice, are major culprits in ‘brain rust’, some naturally white foods such as onion, garlic and cauliflower are excellent sources of glutathione.