Red, blue fruits, veggies may lower heart risks, study says

01/15/2013 | National Public Radio

Young and middle-age women who regularly ate fruits and vegetables that were red and blue in color lowered their risk of a heart attack by 32%, compared with those who only ate them once a month or less, researchers reported. They said plant compounds called anthocyanins, which give fruits and vegetables their red and blue color, have shown positive effects on blood pressure and inflammation in animal models and lab studies.

View Full Article in:

National Public Radio

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Chief Financial Officer
B. E. Smith
Miramar, FL
Director of ASO Department
Bluegrass Family Health
Lexington-or could be in Nashville, TN, KY
Claims Director
PacificSource
Springfield, OR
Mgr NGS Provider Enrollment (I)
National Government Services - WellPoint
Harrisburg, PA
NGS Provider Enrollment Rep
National Government Services - WellPoint
Harrisburg, PA