The answer is yes!
According to the American Institute for Cancer Research, deeply colored vegetables — whether green, yellow, orange, or red may offer the most protective health benefits against cancer and other diseases.
To get technical, the more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.
Phytochemicals help the body deal with substances called free radicals. Free radicals, formed from a natural process called oxidation, can damage body cells and tissues as well as DNA. Damage caused by oxidation may lead to the onset of health problems such as cancer, heart disease, cataracts, and arthritis.
SO what’s am I getting to here? Well antioxidant vitamins and phytochemicals from brightly coloured vegetables, help to neutralise free radicals before they can do destructive damage! They can even help undo damage already done to cells.
So knowing this, what do you do? Well you don’t exactly have to overall your diet, just make a conscious effort to include more vegetables in every meal! Simple.
Your body will thank you for it. 😊