Colorful = powerful
In 1996, two scientists at the USDA's Human Nutrition Research Center on Aging at Tufts University in Boston found that the fruits and vegetables with the highest antioxidant activity levels were the most colorful. More than a decade later, research investigating the antioxidant capacity of fruits and vegetables continues to intrigue scientists. Read on for a list of colorful, antioxidant-rich produce and the tasty dishes you can make from it.
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