Eggplant, purple cabbage, plum, purple onion, containing large amounts of antioxidants Anthocyanin, potassium, magnesium, supporting good sleep, improving physical and mental health.
Purple food has a distinctive color thanks to natural compounds is Anthocyanin. This substance brings many health benefits, supports stable intestinal operations, reduces inflammation and oxidation stress (cell lesions). Anthocyanin antioxidants also have the ability to improve memory and cognitive function, prevent the risk of neurodegenerative diseases such as Alzheimer, Parkinson.
Eggplant With porous texture, easy to prepare, combined into many dishes such as steaming, grilling, stock, stir -frying, drying. In addition to the abundant amount of anthocyanin, 125 g of cooked eggplant contains only 34.6 calories, high in fiber, helping to reduce high cholesterol in the blood.
Purple potato Contains a much higher level of anthocyanin than orange sweet potatoes, the equivalent of blueberries and black raspberries. Potatoes are also a source of potassium -rich, playing a role in supporting the activity of the brain, the nerves operate stably.
Plum Contains most of anthocyanin in the shell. A plum provides 30.4 calories and 6.27 milligrams of vitamin C, has a laxative effect, supports bone health. The plum is rich in vitamin K, potassium helps blood clotting, maintains strong bones, supports kidney, heart, muscle and nervous.
Purple plum is rich in antioxidants good for the brain. Image: Mr. Chi
Purple cabbage Purple or purple, containing glucosinolate – a plant compound with cancer resistance. A 125 g of Thai purple cabbage provides 39.9 mcg vitamin C and 26.7 mcg vitamin K, these antioxidants have a health effect.
Purple Dark purple and very rich in anthocyanin and beneficial plant compounds called phenolic. Anthocyanin in purple corn has stronger antioxidant than vitamin E, quercetin and catechin. Purple corn also provides abundant fiber, good for overall health, in which the brain.
Cauliflower Contains large amounts of glucosinolate – a compound with antioxidant, anti -inflammatory and anti -cancer effect. 125 g of raw purple cauliflower provides 26.8 calories and 51.6 milligrams of vitamin C. These oxidants help reduce the risk of plaque accumulation in arteries, blood vessels, thereby reducing the risk of blood pressure diseases, avoiding brain cell damage due to oxidative imbalance.
Onion Contains a lot of quercetin – plant compounds with antioxidant, anti -inflammatory and anti -cancer effect. Quercetin can also help slow down the aging process, prevent dementia.