think purple!

Eating red, purple, and blue fruits and vegetables may reduce the risk of Type 2 diabetes. The pigments in the produce that cause the colors can increase energy metabolism, reduce inflammation, and help balance the microbiota of the intestinal tract.

Researchers cited purple potatoes, purple sweet potatoes, purple carrots, red cabbages, radishes, and certain berries as particularly rich sources of the pigments.

SELECTED SOURCES “Anthocyanins as promising molecules affecting energy homeostasis, inflammation, and gut microbiota in Type 2 diabetes…” by K. Chen et al., Journal of Agricultural and Food Chemistry, 12/14/22 • “Purple vegetables and tubers have antidiabetic properties,” University of Turku, 2/15/23