The carotenoids, flavonoids, betalains, and chlorophylls that give color to various fruit and vegetables are known to confer health benefits when part of one’s diet. An analysis of data from 86 studies with more than 37 million participants found the 42% of the health benefits associated with consuming fruit and
vegetables are derived from these bioactive compounds and that individuals should strive to eat produce that’s red, orange, yellow, white, purple, blue, and green. Molecules, June 2022