Blue, indigo and purple foods get their colors from the presence of a unique set of antioxidants called flavonoids. In general, flavonoids are known to improve cardiovascular health and prevent short-term memory loss—but the deeply pigmented ones in blue and purple foods go even further.
Researchers at Tufts University have found that blueberries may make brain cells respond better to incoming messages and might even spur the growth of new nerve cells, providing a new meaning to "smart eating."
A pigment concentrated in the peel of the eggplant may have powerful disease-fighting properties.
One cup of berries contains 5 percent of your child's daily folate and half the day's vitamin C.
This candy-sweet vegetable derives most of its color from a cancer-fighting pigment called betacyanin. The edible root is replete with fiber, potassium and manganese. Toss roasted beet chunks with toasted walnuts and orange segments, or grate them raw into salads.
These have more antioxidant punch than red wine, and they help the body's vitamin C do its job better!
Another rich source of antioxidants, plums have also been shown to help the body better absorb iron. Roast chunks in the oven and serve warm over a small scoop of vanilla ice cream.