Feeling blue is generally regarded as being a bit under the weather, whereas in the pink implies you are in tip-top condition. But according to a book published recently in the US, the opposite could be true.
The Color Code, written by Dr James A. Joseph, chief of the USDA human nutrition research centre on ageing, endocrinologist Dr Daniel Nadeau, and Newsweek health and nutrition writer Anne Underwood, says there is a powerful connection between the colour of foods and optimum health. According to Dr Joseph, phytochemicals – the natural compounds that make blueberries blue, tomatoes red and spinach green – have exciting anti-ageing and antioxidant properties.
The book focuses on two major classes of phytochemicals: the anthocyanins and the carotenoids. 'Incorporating colourful fruits and vegetables into a daily eating plan may be the best defensive strategy for fending off many diseases of ageing, such as cancer, heart disease and dementia,' said Dr Joseph. 'My experience in the area of ageing research and more specifically my most recent work with blueberries has made me a believer in the health potential of pigmented food.'
Anything that encourages consumers to increase their intake of fruit and vegetables is to be applauded, but when it comes to a choice between a crisp, raw, orange carrot and dark brown chocolate, don't be surprised if much of the population turns out to be colour-blind!