Colorful fruits and vegetables contain pigments that collectively are called phytochemicals or phytonutrients. These biologically active compounds confer potential health benefits that include antioxidant effects, immune system enhancement, estrogen metabolism alteration, apoptosis (inducing the suicide of cancer cells), DNA damage repair and detoxification of carcinogens (cancer-causing agents). These phytochemicals can also play roles in inhibition of inflammation and prevention of infectious disease.
FOOD, FACTS and FADS 