Dark fruit and veggies may fight cancer

This article appeared in The Star papers W43 on 21st August 2007.

Anthocyanins - the pigments in dark coloured fruits and vegetables have shown to slow the growth of cancer by 50-80%.

Antioxidant Vitamins and minerals only can work in combination and the best antioxidants you can find are not chemically produced, but whole food derived from fruits and vegetables.

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Or a product containing all the vegetables with dark pigments like parsley, kale, spinach, wheat grass, brussels sprouts, asparagus, broccoli, cauliflower, beet, carrot, cabbage and garlic.

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