According to a recent study published in Critical Reviews in Food Science and Nutrition, researchers from Northumbria University in Newcastle-upon-Tyne, United Kingdom have reported that anthocyanins, which are natural pigments present in reddish, purple, or bluish colored fruits, can help decrease the risk of cardiovascular diseases (CVD). Fruits like blackberries, blueberries, raspberries, some cherries, and some grapes contain a high amount of anthocyanins. Certain vegetables like red cabbage, eggplants, and some sweet potatoes are also a rich source of anthocyanins.
The study performed on 6,02,000 individuals between the age of 4 to 41 in US, Australia and Europe showed that anthocyanin improved the circulatory system and heart health and was associated with a reduced incidence of strokes, heart attacks and deaths due to CVDs. Anthocyanins, which belong to a class of flavonoids, are…
