ARTICLE: "ANTHROCYANINS: 4 WAYS THIS UNIQUE PLANT PIGMENT PROTECTS AGAINST CANCER"

ANTHROCYANINS:  4 WAYS THIS UNIQUE PLANT PIGMENT PROTECTS AGAINST CANCER

By Dr. David Jockers, DC, MS, CSCS

 
Below is a summary of the article.  To read the article in its entirety - click on this link:  https://thetruthaboutcancer.com/anthocyanins-protects-cancer/?gl=59e0c4ad595c97fb7e404500&utm_campaign=&utm_medium=organic&utm_source=facebook&utm_content=anthocyanins-protects-cancer

ARTICLE SUMMARY:

• Plants develop their pigmentation (colors) in nature in order to protect themselves from harmful UV radiation from the sun and other environmental stressors.

• When we consume these compounds (known an anthocyanins), they give us powerful antioxidant protection and are one of our best strategies for preventing cancer.

• Here are 4 ways anthocyanin antioxidants protect you against developing cancer:
  
  1. Natural SPF Protection
  2. Reduce Inflammation
  3. Improve Metabolic Pathways
  4. Turn On Cancer Cell Apoptosis (cell suicide)
  
  
• Equipping the body with these antioxidants is critical to combating the constant flow of toxins and hazardous activity that ages and damages the human body.

• Foods containing anthocyanins have been traditionally used in herbal medicine to treat infections, liver disorders, high blood pressure, as well as the common cold.

• Here are some foods that are good sources of anthocyanins. Do not overcook them as it will cause the antioxidants to degrade.
  
  • Cherries
  • Purple cauliflower, red cabbage, and purple broccoli
  • Red onion
  • Eggplant
  • Pulses including red lentils and red beans
  • Berries including wild blueberries, black raspberries, marion blackberries, black currants, acai, red currants, strawberries, goji berries, and aronia (also known as chokeberries)
  • Grapes such the common concord grape and Norton grape
  • Sweet potato