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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Tom Clarke who wrote (93391)	1/12/2005 1:07:12 PM
From: cosmicforce	Read Replies (1) \| Respond to of 108807

lpi.oregonstate.edu Anthocyanin pigments are responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. They have long been the subject of investigation by botanists and plant physiologists because of their roles as pollination attractants and phytoprotective agents. ... Over 300 structurally distinct anthocyanins have been identified in nature. Anthocyanins are one class of flavonoid compounds, which are widely distributed plant polyphenols. Flavonols, flavan-3-ols, flavones, flavanones, and flavanonols are additional classes of flavonoids that differ in their oxidation state from the anthocyanins. Solutions of these compounds are colorless or pale yellow. Other phenolic compounds that comprise part of our diet include phenolic acids and their esters, such as chlorogenic acid and polymeric tannins. At least 5,000 naturally occurring polyphenolics have been identified, including over 2,000 flavonoids. The term polyphenolics is increasingly being used to describe phenolic-based compounds having similar solubility properties that are analyzed by high-performance liquid chromatography. There is considerable anecdotal and epidemiological evidence that dietary anthocyanin pigments and polyphenolics may have preventive and therapeutic roles in a number of human diseases. Through the much publicized “French paradox”, the public has become aware that certain populations of red-wine drinkers in France and Italy have much lower rates of coronary heart disease (CHD) than their North American and Northern European counterparts. It is widely accepted that red wine phenolics contribute at least partly to this beneficial effect.

To: Tom Clarke who wrote (93391)	1/12/2005 4:03:07 PM
From: Grainne	Read Replies (3) \| Respond to of 108807

Cosmicforce approaches everything from a far more scientific view than I do, Charles, and that is great (when I understand him), but I will throw my two cents in for simplicity's sake. Nutritionists are advising people now to eat very vibrantly colored fruits and vegetables--bright purples, reds, oranges, yellows, and dark greens particularly--because there is increasing evidence that the bright color itself is in indicator of very high antioxidant levels. And of course we are learning how valuable antioxidants are in preventing many diseases, particularly heart and circulatory system disorders, and many cancers. In my own home we did that simply by eating more sweet potatoes, using peppers of many colors in some recipes that call for green peppers, using organic baby spinach in salads instead of paler colored lettuces, and drinking a variety of blueberry, raspberry, cranberry and grape juices. I think the nutritional powers that be intended to keep it simple by just telling the public to eat the rainbow!