by Kelley Herring
Anthocyanins are phytonutrients that give certain fruits and vegetables their red, blue, and purple colors.
Studies show anthocyanins exert positive influences on a wide variety of health conditions. One reason is their powerful anti-inflammatory properties. Anthocyanins also provide powerful protection against free radicals. Of 150 flavonoids tested, anthocyanins were found to exert the strongest antioxidant activity.
By protecting both large and small blood vessels from oxidative damage, anthocyanins help to reduce the damage that arises from high blood-sugar levels—a major concern for people with diabetes.
Get your fill of these fabulous phytonutrients by enjoying cherries, blueberries, plums, red cabbage, blackberries, strawberries, raspberries, pomegranates, apples, grapes, eggplant and red wine. 
Pack 60% More Nutrients… In Every Bite!
This group of powerful nutrients is considered Mother Nature’s pest protection. Produced inside of plants (and concentrated in the leaves and fruits) these amazing nutrients fend off pests on the farm… and fight disease in your body. But when crops are “dusted” with pesticides, the plants take a vacation from producing these pest-protecting (and health-promoting!) compounds. The result: Foods with less cell-protecting, disease-fighting substances (not to mention the chemical residue).
Learn how you can pack 60% more nutrients into every bite by choosing foods grown in accord with nature (see Organics: Beyond Green) and the best ways to prepare your foods to increase antioxidants up to 654% (see Smart Cooks Age Better).
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