| Allergies (Food) | Food allergies or food intolerances affect nearly everyone at some point. People often have an unpleasant reaction to something they ate and wonder if they have a food allergy. One out of three people either say that they have a food allergy or that modify the family diet because a family member is suspected of having a food allergy. But only about three percent of children have clinically proven allergic reactions to foods. In adults, the prevalence of food allergy drops to about one percent of the total population. This difference between the clinically proven prevalence of food allergy and the public perception of the problem is in part due to reactions called "food intolerances" rather than food allergies. A food allergy, or hypersensitivity, is an abnormal response to a food that is triggered by the immune system. The immune system is not responsible for symptoms of a food intolerance, although these symptoms can resemble those of a food allergy. People who have true food allergies must identify them and prevent allergic reactions to food, because these reactions can cause devastating illness and, in some cases, be fatal. Source: The National Institutes of Health |
| Anthocyanins | Anthocyanins are the pigments found in red-blue-purple foods like blackberries, raspberries, and blueberries that give them their color. These pigments are also powerful antioxidants, which help protect the body from cellular damage that occurs as a result of aging or environmental factors, like smoke or air pollution. Different antioxidants behave in different ways, and anthocyanins have been shown to protect the brain as it ages. When anthocyanins are absorbed into the brain, they can help prevent molecular aging and maintain balance and coordination. Anthocyanins are found in many fruits and vegetables, including apples and cherries, but their highest concentrations are found in blueberries and other blue-purple fruits. |
| Antioxidants | What are antioxidants? Antioxidants protect the body from damage caused by harmful molecules called free radicals. Many experts believe this damage is a factor in the development of blood vessel disease (artherosclerosis), cancer, and other conditions. You are exposed to free radicals: Through by-products of normal processes that take place in your body, such as the burning of sugars for energy and the release of digestive enzymes to break down food; When the body breaks down certain medications; Through pollutants. Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables; you can find flavonoids, a group of antioxidants, in fruits, red wine, and some teas. Experts are studying how antioxidants affect the risk for many diseases. |
| B vitamins | B vitamins, such as B6 found in broccoli, help convert food to energy and promote healthy skin, hair, muscles and brain function. Top sources include mushrooms, legumes, oats, beans, and green leafy vegetables. However, vitamin B12 is only found in animal sources, such as clams, oysters, sardines, and salmon, or fortified products. B12 often is lacking in a strict vegetarian diet, a cause for concern since studies have linked vitamin B12 deficiency to heart disease and stroke. |
| Beta-Carotene | Carrots get their orange color from a pigment and antioxidant called beta-carotene, which is part of a family of chemicals called carotenoids. Different antioxidants have different functions, and though it doesn't seem that beta-carotene is a super-powerful antioxidant, it does play a role in preventing damage from oxidative stress. However, beta-carotene is known to stimulate enzymes that help repair weakened DNA, and is also thought to help reduce cholesterol. Known to stengthen and improve eyesight, help keep immunity strong, and improve the skin, vitamin A is derived from beta-carotene. |
