A Prescriptive Palette

These colors are just the tip of the iceberg lettuce. There are literally hundreds of red-blue anthocyanins and yellow-orange carotenoids, dozens of which may be beneficial. The alpha and beta carotene in cantaloupe, pumpkins and carrots help prevent lung cancer. The cryptoxanthin in mangoes, oranges and papayas seems to decrease the risk of cervical cancer. The lycopene that puts the blush in tomatoes, watermelon and pink grapefruit helps fend off prostate cancer. In one study, researchers at Harvard tracked 48,000 men for six years and found that those who ate the most tomatoes, tomato sauce and pizza were up to 45 percent less likely to develop prostate cancer. Other studies have linked both beta carotene and lycopene to cardiovascular health. In general, the more colorful a food is, the greater the benefits. "Sweet potatoes outdo white potatoes," says dietitian Ward. "Butternut squash outdoes zucchini, which is white on the inside."

By far the best way to take in pigments is through whole foods, not supplements. For now, most anthocyanins are not even available in pill form. But even if they were, say researchers, people who rely too heavily on supplements miss out on the synergistic effects between the nutrients in foods. In fact, the best Rx for preventing troubles as we age may be a diet featuring a wide variety of colorful fruits and vegetables--preferably five to nine servings a day. "Take 10 cherries and call me in the morning"? The day when doctors say that may not be far off.

© 1999