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.

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