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"Anthocyanins," Pennington Biomedical Research Center, 2009.
Linus Pauling Institute: "Phytochemicals."
Journal of the Science of Food and Agriculture: "Phytochemicals in fruits of two Prunus domestica L. plum cultivars during ripening."
Food & Nutrition Research: "Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits."
Journal of Agricultural and Food Chemistry: "Blueberry Supplementation Improves Memory in Older Adults," "Anthocyanins in purple-orange carrots (Daucus carota L.) do not influence the bioavailability of beta-carotene in young women."
Plant, Soil and Environment: "Red and purple coloured potatoes as a significant antioxidant source in human nutrition -- a review."
Advances in Nutrition: "White Potatoes, Human Health, and Dietary Guidance."
American Journal of Clinical Nutrition: "Effects of Montmorency tart cherry (Prunus Cerasus L.) consumption on vascular function in men with early hypertension."
Arthritis Foundation: "How Cherries Help Fight Arthritis."
Critical Reviews in Food Science and Nutrition: "Cherries and health: a review," "Grape phytochemicals and associated health benefits."
Journal of Nutrition: "Unraveling the Relationship between Grapes and Health."
Plant Physiology: "The Purple Cauliflower Arises from Activation of a MYB Transcription Factor."
BioMed Research International: "Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower."
Harvard Health Publishing: "Nutritional psychiatry: Your brain on food."
CNS & Neurological Disorders Drug Targets: "Gut emotions -- mechanisms of action of probiotics as novel therapeutic targets for depression and anxiety disorders."
Journal of Applied Microbiology: "Probiotics and their fermented food products are beneficial for health."
Psychiatry Research: "Fermented foods, neuroticism, and social anxiety: An interaction model."
Kansas State University News Services: "The power of purple: Purple foods provide healthy nutrients and antioxidants."
World's Healthiest Foods: "Beets."
U.S. Department of Agriculture National Nutrient Database for Standard Reference, release 28: "11080, Beets, raw."
Nutrients: "The Potential Benefits of Red Beetroot Supplementation in Health and Disease."
ChemMatters: "Eating with Your Eyes: The Chemistry of Food Colorings."
Environmental Health Perspectives: "DIET AND NUTRITION: The Artificial Food Dye Blues."
Reviewed by Nayana Ambardekar, MD on November 27, 2017
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