The idea that a healthy plate of food will feature several different colors is a good example of an old wives’ take about food that turns out to be good science too.

The colors of many vegetables reflect the different antioxidant phytochemicals they contain– anthocyanins, polyphenols, flavonoids, carotenoids.  Many of these chemicals help protect against chronic diseases, but each in a slightly different way, so the best protection comes from a diet containing as many different phytochemicals as possible.

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