Friday, August 5, 2011

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Carrots used to be purple, not orange.

Purple carrots have extra antioxidant power because of their unique anthocyanins, as well as extra beta-carotenes. Anthocyanins are special color pigments that double as pretty powerful antioxidants. Antioxidants are common in many of the red, blue, and purple produce and work to combat free radicals. Free radicals damage our body’s cells and we intake them in many ways, including ingesting deep fried foods. The extra antioxidants in purple carrots are great for the prevention of blood clotting and, therefore, also heart diseases. They are anti-inflammatory agents as well as anti-bacterial.


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