'Laughter' ingredients 'color' health
From Australia to New York, from major research institutes to drug developers, from gourmets to nutritionists, the term 'anthocyanin' is being repeatedly mentioned, because anthocyanins have strong anti-aging ability but cannot be fully purified. At present, most of what we need can only be reasonably supplemented through food. Today, the editor will not only help you find all the good anthocyanin ingredients that are worth trying, but also summarize the latest and most effective ways to eat them. 1. Eggplant, lower cholesterol. The purple color of eggplant skin comes from anthocyanins and their glycosides. Eating eggplant with the skin will preserve the anthocyanins. Eggplant is also rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular function. Therefore, eating eggplant can not only absorb the proanthocyanidins in the skin, but also lower blood pressure and cholesterol. Tip: Eggplant is cold in nature, eating it in summer will help clear away heat and detoxify. The long eggplant contains similar nutrients, but the anthocyanins are mainly distributed on the peel, so the long eggplant with a larger skin area ratio has a higher anthocyanin content. 2. Purple sweet potato enhances immunity. Purple sweet potatoes are inherently more 'tempting' than sweet potatoes and sweet potatoes because of their higher anthocyanin content. Purple sweet potato contains a lot of anthocyanins and rich minerals, which can help women replenish blood. Regular consumption can enhance immunity and memory. Purple sweet potato also contains a lot of dietary fiber, eating a small piece can produce a strong feeling of fullness, and the calories are also very low, so it is also suitable for replacing the staple food when losing weight. Tip: Steam the purple sweet potato directly, or make porridge after cutting into pieces. The 'taro balls' in Taiwanese snacks are also made with purple sweet potatoes.