Pink Grapefruits contain
lycopene. Lycopene is a naturally occurring chemical
that gives fruits and vegetables a red color. It is one
of a number of pigments called carotenoids. Lycopene is
a powerful antioxidant that may help protect cells from
damage. Current research is exploring the role of
lycopene in relationship to preventing heart disease and
cancer of the prostate, breast, lung, bladder, ovaries,
colon, uterine, and pancreas.
Pink Salmon is a good source of
omega-3 fatty acids. In addition, pink salmon is rich in
calcium, protein, magnesium and potassium; and contains
iron, niacin, selenium, and vitamins A, B-12, C and E.
Research shows that omega-3 fatty acids may reduce
inflammation and help lower risk of chronic diseases
such as heart disease, cancer, and arthritis. Omega-3
fatty acids are highly concentrated in the brain and
appear to be important for cognitive (brain memory and
performance) and behavioral function.
Raspberries contain high levels
of ellagic acid, a polyphenol
and antioxidant being studied as
a food in the fight against
cancer. Raspberries are also
rich in anthocyanins, a
flavonoid compound that gives
them their red color.
Anthocyanins may help protect
the circulatory, cardiovascular
and neurological systems.
Raspberries are a rich source of
vitamin C, manganese and dietary
fiber; and is a low-glycemic
index food.
Guavas are rich in dietary fiber, vitamins A and C,
folic acid, potassium, and manganese. A guava contains
about 4 times the amount of vitamin C as an orange.
Vitamin C is an antioxidant, which helps, protects cells
from free radical damage. Currently there is
insufficient evidence to rate the effectiveness of guava
in the treatment of colic, diarrhea, diabetes, cough,
cataracts, high cholesterol, heart disease, cancer, and
other conditions. More research is needed to evaluate
the usefulness of guava for these conditions.
Red Onions are a natural sources of quercetin. Quercetin
is a bioflavonoid and has antioxidant and
anti-inflammatory properties. Quercetin is being studied
for treating conditions of high cholesterol, heart
disease, circulation problems, diabetes, cataracts,
peptic ulcers, inflammation, asthma, gout, chronic
fatigue syndrome, preventing cancer, and for treating
chronic infections of the prostate. Quercetin research
is evaluating the effectiveness of increased endurance
and improved athletic performance. Red onions also
provide allicin, an organic sulfur compound responsible
for the taste and smell of onions. Allicin may protect
against inflammation, allergies, and bacteria; and may
reduce the risk factors of certain types of cancers.
Yogurt, Raspberry, Low Fat or Fat-Free Yogurt has been
associated with a wide range of health benefits, due to
its bacterial cultures and the many nutrients it
contains. Yogurt is an excellent source of protein,
calcium and potassium. Some research shows that yogurt
with probiotic cultures may help improve the immune
system; reduce yeast infections in women; help with
digestion; and reduce colon and other cancer risks.
Calcium has beneficial effects on bone mass and may help
prevent osteoporosis. Many people who are lactose
intolerant can enjoy yogurt. One serving of yogurt is
one eight-ounce cup or serving.
Beets are a good source of
fiber, potassium and folate.
Researchers believe the red
pigment (called betacyanin) in
beets may protect against the
development of cancerous cells
and might play a role in
reducing the inflammation
associated with heart disease.
