Red Fruit Contains Natural Antioxidants
Author: Food Nutrition & Science
Synopsis and Key Points:
Red hued fruits are rich in antioxidants that can tamper inflammation and can be effective as cancer fighting agents.
Main DigestAn article in the June Issue of Food Nutrition & Science Examines the Benefits of Eating Red Hued Fruit - Especially Papaya.
Red-hued fruits are rich in antioxidants that can tamper inflammation and can be effective as cancer fighting agents, according to an article in the June issue of Food Nutrition & Science. According to her article, Registered Dietitian Donna Fields suggests eating foods such as tomatoes and tomato products, watermelon, pink grapefruit, guava, apricots, red peppers, papaya, and especially Caribbean Red papaya.
According to Fields, what makes these fruits so vibrantly colored are naturally occurring yellow, orange and red pigments called carotenoids. Primary dietary carotenoids include lutein, beta-carotene, lycopene and beta-cryptoxanthin, all of which act as antioxidants in the body. Results from a variety of epidemiological studies indicate that a high intake of lycopene-rich foods can reduce the risk of several types of cancers, most notably prostate cancer.
"We continue to learn that bright colored fruits and vegetables are best for our bodies," says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "This gives retailers an opportunity to merchandise their stores year round with bright colored fruit and also make a personal connection with their customers to help them better understand the health benefits and what they should be buying."
Also in the June edition of Food Nutrition & Science, the results of study conducted by researchers at the University of Connecticut and published in the recent issue of The Journal of the American Dietetic Association found that although supplemental calcium use and calcium density were highest in older age groups, they were not sufficient in meeting recommended levels. Researchers believe that the decline of dietary calcium in supplement users could potentially result from a false sense of security created by taking a calcium supplement, and thus leading to less attention, over time, to dietary sources.
In addition, this month's Food Nutrition & Science highlights a recent partnership between Eco MV, a packaging and food service disposables company, and D'Agostino's Supermarkets and Murray's Chicken. Eco MV is taking their 100 percent plant-based compostable, biodegradable meat and poultry trays to all 18 D'Agostino's supermarkets in the New York City-Westchester area, and Murray's Chicken. Murray's Chicken will be the first poultry producer to embrace the compostable, sustainably-produced, gluten-free trays.
"Fresh food packaging at supermarkets has become one of the biggest eco-challenges facing retailers today," says Lempert. "Tens of millions of foam trays are used annually in supermarkets for packaging fresh food so I applaud these companies. I know it will make a difference."
Other articles include news about the technological advancement taking place in greenhouse crop products; results of a study on climate change and its effect on agriculture; an interview with John Flocchini, a third generation bison farmer in Gillette, Wyoming; and an interview with Chef Julie Hasson, author of a new cookbook titled Vegan Diner.
Food Nutrition & Science is a free monthly newsletter with articles relating to retailers, manufacturers, farmers, nutritionists, educators, government agencies and more. It's also a newsletter that services members of the National Grocer Association and offers breaking food news and articles on food safety and industry-wide green initiatives. Food Nutrition & Science is committed to covering topics and trends that interest anyone with a stake in the food industry including supermarket retailers, food manufacturers and consumers. Each issue contains an interview with a farmer.
For more information or to subscribe to Food Nutrition & Science, please visit www.FoodNutritionScience.com.
About Food Nutrition & Science -With more than 26,000 readers, Food Nutrition & Science from The Lempert Report is the only monthly newsletter that provides readers analysis and offers discussions on all issues relating to the food industry. Founded by food industry analyst and CEO of The Lempert Report and SupermarketGuru.com Phil Lempert, Food Nutrition & Science was created so that all industry players could communicate about the safest, most efficient and healthiest way to get food to our plates. For more information or to subscribe to Food Nutrition & Science, please visit www.FoodNutritionScience.com.
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