FOOD OF THE WEEK . . . Apricots

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FOOD OF THE WEEK . . . Apricots

Did you know that the orange color of apricots reflects their rich concentration of health-promoting carotenoid phytonutrients? Apricots contain both beta-carotene and lycopene, two carotenoids that provide apricots with their characteristic orange color and act as powerful antioxidants. Along with antioxidant vitamins (A and C), these carotenoids protect against the free radical activity that can damage cell structures leading to heart disease and vision loss. In studies, individuals with the highest carotenoid intake have had from one-quarter to one-third lower risk of heart disease. Recent research has also found that the vitamins and antioxidants in fruits are particularly effective in reducing the incidence of Age-Related Macular Degeneration (ARMD), the primary cause of vision loss in older adults. Researchers found that people eating 3 or more servings of fruit per day had a 36% lower risk of ARMD compared to persons who ate less than 1.5 serving of fruit daily. S! ince, in addition to being delicious, apricots are a rich source of these important nutrients, we encourage you to enjoy them as part of your Healthier Way of Eating while they are in season.