*”The idea of a healthy plate of food will feature several different colors is a good example of an old wive's tale about food that turns out to be good science too. The colors of many vegetables reflect the different antioxidant phytochemicals the contain - anthocyanins, polyphenols, flavonoids, carotenoids. Many of these chemicals help protect against chronic diseases, but each in a slightly different way. so best protection comes from a diet containing as many different phyto chemicals as possible."

Michael Pollan, FOOD RULES An Eater's Manual, Rule 25, Page 57

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