(This article was published in Health Journals FEB 2012 issue. Ms. Hulcher has been keynote speaker TWICE for the American Heart Association.)
Purple Passion! By Tami Hulcher, CNC, CHE
June 22, 1984…I was happily married and pregnant with my first child. A very late night call from my mother shocked me awake. “Daddy had a heart attack,” she said softly. My beloved Daddy, only 57 years old…I asked “How is he, where is he?” Silence…then she said “Daddy’s dead, honey.” Twenty seven years later it still hurts to write the words. In honor of Heart Health Month, I dedicate this article in his memory. I love you Daddy!
As a nutritionist and health educator, it is my passion and goal to educate, enlighten and to inspire others to eat healthy and to prevent diseases. I’m also back in college pursuing my nursing degree to further my nutrition work. I love helping others! So let’s get started with the ‘passionate purples’!
Where do those beautiful, royal hues come from? How do they affect your health? Where can you find them and why eat them? Many of our purple, red and blue hues come from phytonutrients called anthocyanins.
Phytonutrients (plant nutrients) from fruits, vegetables, berries, seeds, legumes and whole grains have been shown to reduce risks of heart disease, cancer, diabetes and other chronic diseases.
Anthocyanins are anti-oxidants that protect against cell damage from free radicals. Having been studied for their efficacy in fighting cancer, heart disease and age-related conditions of the brain, they’ve also been shown to have anti-inflammatory properties. Besides chlorophyll (the green pigment in plants), anthocyanins are probably the most important group of visible plant pigments; those ruby reds, passionate purples and berry blues.
The amazing health benefits of anthocyanins (and thousands of other healing phytonutrients) can be found in plums, pomegranates, beets, eggplant, elderberries, blackberries, bilberries, cherries, black currants, purple grapes, purple onions, purple/red cabbage, purple rice, purple potatoes and yes…purple corn, to name a few.
- Speaking of anthocyanins in purple corn, they may be potent therapeutic agents for those with kidney problems associated with diabetes. (European Journal of Nutrition Nov 2011)
Here are a few more reasons for people to be passionate about the ‘purples’:
- The anthocyanin pigments of bilberries have long been used for improving visual acuity and treating circulatory disorders. Most berries have heart-health benefits whereas some phytonutrients relax blood vessels and protect endothelial cells that line blood vessels.
- Eggplant contains a derivative of anthocyanin which has been found to protect the lipids (fats) in brain cell membrane. Eggplant also contains one of the most potent free radical scavengers found in plant tissues. Other benefits may include anti-cancer, antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
- Cherries are particularly rich in anthocyanins and have been linked to reduced inflammation associated with heart disease, arthritis and even muscle recovery post-exercise.
- Red or purple cabbage contains 36 different varieties of anthocyanins that have been linked to protection from cancer and heart disease. Cabbage also contains a cancer-fighting compound called Indole-3-carbinol. Red cabbage may help with bronchitis and asthma.
- And my favorite fruit of all time, the ancient super-food pomegranate. I just love the sweet ruby jewels underneath the leather-like skin. Some reports indicate pomegranates may reduce body fat and prevent overeating. Pomegranates were also found to reduce excess triglycerides and lower blood pressure. They’re great tossed in a salad.
Fresh fruits and vegetables pack a protective punch of prevention, including all those mentioned above. So the next time you visit your market’s produce aisle or your local farmers’ market, be sure to pick a peck of purple produce and become passionate about your health!
admin | 
02 9th, 2012| 
