Why the color of food matters

Red fruits and vegetables

• Slow the development of atherosclerosis and ischemic diseases.
• Reduce the risk of developing several types of cancer: prostate, stomach and lung cancer. Strawberries may also help prevent esophageal cancer.
• Help prevent the risk of cataracts.
• Reduce inflammatory processes in the body.

Orange and yellow fruits and vegetables

• Improve immune function.
• Contain beta-carotene, which is converted into vitamin A in the body, supporting healthy vision and improving skin condition.
• Support the function of the pancreas and thyroid gland.
• Improve blood circulation..

Green fruits and vegetables

• Reduce bad cholesterol levels
• May help balance blood pressure and strengthen blood vessels.
• Improve digestion
• Protect the eyes from conditions that commonly occur with age.
• Restore vitality, improve mood and provide energy.

Dark blue and purple fruits and vegetables

• Reduce the risk of cardiovascular diseases
• Improve skin condition and slow the aging process.
• Reduce the risk of developing Alzheimer’s disease.
• Increase physical endurance.

White and brown fruits and vegetables

• Reduce the risk of stroke.
• Reduce the risk of cardiovascular disease and arthritis.
• Protect the liver.