For years, nutrition experts have touted the benefits of eating plant foods to combat inflammation and chronic diseases.
Researchers from the University of Illinois at Urbana-Champaign have discovered the power of plant foods rich in anthocyanins may have in preventing or reducing colorectal cancer cell growth. Anthocyanins are color pigments that include purple, red, and blue hues.
The research included in vitro studies. They found that the anthocyanin extracts induced apoptosis in colorectal cancer cells. Apoptosis is essentially the destruction of cells so they die. Therefore, the growth of colon cancer is inhibited.
Foods rich in anthocyanins include blueberries, blackberries, cherries, grapes, purple corn, red cabbage, red beets, and many more.
Many favorite holiday entrees, sides, and desserts are filled with added fat, sugar, and sodium. There’s good news though, we can do something about it! Focus on the healthy “star” ingredient of each dish and cut out the extras that usually bring on the added unnecessary calories. For example, there is a recipe featured in this newsletter for a fall apple crisp. Compare the nutrition facts with a traditional apple pie and you save 180 calories, 11 fat grams and 18 carbohydrates per serving!
Pumpkin spice. Two words that start to take over this time of year. Everywhere you look there is pumpkin spice flavored everything, but make sure you check out the nutrition facts label before you indulge in your favorite pumpkin flavored treats!