Orange Veggies Cut Heart Disease Risk

Some recent research published in the Journal of Nutrition found that the antioxidants in orange-colored produce could help reduce your risk of death from heart disease by 20%. Orange foods contain alpha-carotene and beta-carotene which are best absorbed in the body when you cook the vegetables a little bit.

The researchers found that carrots are the “primary dietary source” of alpha- and beta-carotene, but oranges, peppers, sweet potatoes, cantaloupe, mangoes, and winter squash (like butternut or spaghetti squash) are also great sources.

This entry was posted on Sunday, November 23rd, 2008 at 10:16 am and is filed under Carotenoids, Heart disease. You can follow any responses to this entry through the RSS 2.0 feed.

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