Pagans to Harvard, we’re a broad church …

Bright, vibrant colours everywhere we look, soak them up, they’re good for you …

“Eating lots of colours may lower your risk of missing out on all vital nutrients. “If we're missing a colour of the rainbow, we may be missing a function of that food,“ says Minich (Deanna Minich - Functional Nutritionist). This is because plant foods contain thousands of natural compounds called phytonutrients, including carotenoids and flavonoids, which have anti-inflammatory benefits. And different coloured plants come with different benefits.

"Certain plant pigments travel to certain parts of the body and take residency there," Minich says. "For example, lutein is found in a variety of yellow and green foods, and travels to the macula at the back of the eye, where it may help reduce the risk of macular degeneration.“

- Jessica Brown

Red: Rich in the carotenoid lycopene, a potent scavenger of gene-damaging free radicals that seems to protect against prostate cancer as well as heart and lung disease. Found in: strawberries, cranberries, raspberries, tomatoes, cherries, apples, beets, watermelon, red grapes, red peppers, red onions

Orange and yellow: Provide beta cryptothanxin, which supports intracellular communication and may help prevent heart disease. Found in: carrots, sweet potatoes, yellow peppers, oranges, bananas, pineapple, tangerines, mango, pumpkin, apricots, winter squash (butternut, acorn), peaches, cantaloupe, corn

Green: These foods are rich in cancer-blocking chemicals like sulforaphane, isocyanate, and indoles, which inhibit the action of carcinogens (cancer-causing compounds). Found in: spinach, avocados, asparagus, artichokes, broccoli, alfalfa sprouts, kale, cabbage, Brussels sprouts, kiwi fruit, collard greens, green tea, green herbs (mint, rosemary, sage, thyme, and basil)

Blue and purple: Have powerful antioxidants called anthocyanins believed to delay cellular ageing and help the heart by blocking the formation of blood clots. Found in: blueberries, blackberries, elderberries, Concord grapes, raisins, eggplant, plums, figs, prunes, lavender, purple cabbage

White and brown: The onion family contains allicin, which has anti-tumor properties. Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol. Found in: onions, cauliflower, garlic, leeks, parsnips, daikon radish, mushrooms

‘Phytonutrients, Paint Your Plate With the Colours of the Rainbow’, Harvard Health Publishing - Katherine D. McManus

Sorry what? Of course I read Harvard Medical journals!