The Superfoods of Summer
Blueberries: The Indigo-Colored Antioxidant
Why: These berries—one of the few foods that are naturally blue—have sky-high levels of antioxidants, which combat the damage done by inflammation. Anthocyanins, the natural plant compounds that give blueberries their deep color, may have antidiabetic effects as well.
Red Bell Peppers: A Sweet, Crunchy Punch of Vitamin C
Why: While all peppers are very low in calories (about 25 per cup), reds—which taste sweeter and milder—are best for you. They contain 11 times more beta-carotene than green bell peppers, and while the green variety delivers 60 percent of the recommended daily value of vitamin C, red gives you 240 percent.
Tomatoes: The Summer Heart, Skin and Brain Protector
Why: Lycopene is highest in very red tomatoes; the antioxidant has a long list of benefits, from protecting skin against the sun’s burning rays, to slowing arterial aging, to fighting heart disease, stroke, memory loss and impotence,say Drs. Roizen and Oz.
Watermelon: A Pick-Me-Up with Added Benefits
Why: Aside from its ability to refresh us, watermelon also delivers lycopene. And a recent study led by food scientists at Florida State University suggests it can be an effective weapon against prehypertension, a precursor to cardiovascular disease.
Beets: Colorful Guards Against Cancer and High Blood Pressure
Why: They contain several disease-fighting phytonutrients, including the pigment betacyanin, which gives them their distinctive hue. Beets are also a good source of folate, which guards against birth defects, colon cancer and osteoporosis, and are high in fiber and beta-carotene. And a study in the journal Hypertension showed that beet juice reduced participants’ blood pressure.
Figs: Jammed with Fiber, Calcium…and Jam-Like Flavor
Why: Used for millennia in ancient Mediterranean and Middle Eastern cultures, figs are an excellent source of dietary fiber (almost 2 grams each). They’re also a good source of calcium and potassium.
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