Eating purple-colored fruit can ward off age-related diseases such as Alzheimer's, heart problems and cancer, scientists believe, the Daily Mail reported.

The odds of developing multiple sclerosis and Parkinson's disease may also be reduced by consuming blueberries, blackberries, blackcurrants or plums, according to a study by the University of Manchester. Researchers say one or two of the recommended five daily portions of fruit and vegetables should be purple fruit.

It is thought that a compound in the fruit helps fight the harmful effects of iron, which can damage cells if it makes its way through the digestive system in the wrong form.

Although we are often told of the healthy effects of the mineral, benefits are only felt if it reacts with other comounds in the body. Iron that does not react can prove poisonous to tissue.

Compounds called polyphenols that make blueberries and other fruits purple are able to grab iron and keep it out of harm’s way. Green tea contains a similar compound, as does curcumin, the key ingredient of the curry spice turmeric. Even chocolate may help but unfortunately red wine does not have the healthy effect. The journal Archives of Toxicology reports.

Lead researcher Professor Douglas Kell said:”We normally think of iron as something that is good for us. And, in the right form,it is. But in the wrong form it is not good for you because what it does is react with things that are always knocking around in the body to make something very nasty indeed.’’ Too much free iron could also stop vitamin C from helping the body fend off infections.
Parkinson’s UK welcomed the research, saying that it reinforced the message that a healthy diet is essential to stay healthy.



參考譯文：

        據(jù)英國(guó)《每日郵報(bào)》報(bào)道，科學(xué)家認(rèn)為，吃紫色水果可以防止老年癡呆癥、心臟病和癌癥等與衰老有關(guān)的疾病。
        曼徹斯特大學(xué)的研究發(fā)現(xiàn)，多吃藍(lán)莓、黑莓、黑醋栗(黑加侖)或李子等水果還可以防止多發(fā)性硬化癥和帕金森氏癥。研究人員表示，在專(zhuān)家建議的每天5份果蔬中，紫色水果應(yīng)該占1至2份。
        科學(xué)家認(rèn)為，這些紫色水果含有的一種物質(zhì)能幫助抵制以錯(cuò)誤方式通過(guò)消化系統(tǒng)的鐵對(duì)細(xì)胞造成的危害。
        只有當(dāng)?shù)V物質(zhì)在體內(nèi)跟其他化合物反應(yīng)結(jié)合之后才具備相應(yīng)的健康作用。未反應(yīng)結(jié)合的鐵被證明對(duì)機(jī)體組織是有毒害作用的。
        毒理學(xué)期刊文章指出，使藍(lán)莓等水果呈現(xiàn)紫色的多酚類(lèi)復(fù)合物能夠“抓住”鐵，防止鐵進(jìn)一步傷害人體。綠茶中也含有類(lèi)似的多酚類(lèi)復(fù)合物，姜黃中的姜黃素也有相似作用。另外，吃巧克力也有助于防止老年疾病，但是紅葡萄酒卻沒(méi)有此類(lèi)作用。
        該研究的帶頭人，凱爾.道格拉斯教授說(shuō)：“我們通常認(rèn)為鐵是對(duì)我們身體很有益的一種物質(zhì)。如果它以正確的方式，的確是。但若以錯(cuò)誤方式出現(xiàn)的話(huà)，就有害我們的身體了，因?yàn)樗鼈儗⒏�一些物質(zhì)反應(yīng)，然后就在我們的機(jī)體內(nèi)部不斷地“敲打撞擊”致使我們感覺(jué)很難受。”另外，過(guò)多的自由鐵還將影響VC幫助機(jī)體抵御炎癥感染的能力。
        Parkinson’s UK支持該研究并表示這也說(shuō)明了，健康的飲食才是保證健康的根本。