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