Nutritional powerhouses you’re probably already eating

Lately there’s been so much buzz around trendy nutritional newbies like acai and kale that traditional fruits and vegetables are sometimes treated like yesterday’s news.

But researchers are discovering new reasons to get excited about some of the good old fashioned staples.

This crunchy delight is back on the must-eat list as a potential cancer fighter. It’s a top source of a flavonoid called apigenin. Researchers recently discovered that over time, a diet containing apigenin-rich foods may help prevent the disease.

The skins of these fruit snacks are bursting with resveratrol, the same antioxidant that helps make red wine good for your heart. Now a study has discovered that resveratrol may also aid in boosting immunity — by helping increase levels of a molecule that kills bacteria and viruses.

For years fungi have been thought to be heart healthy and immunity boosting.  Now science shows that they may even help prevent breast cancer by lowering oestrogen levels.

Research shows that smokers have a lower risk of developing Parkinson’s, a disease characterised by a loss of brain cells that make dopamine. No doctor would encourage lighting up, but there may be another way to get the benefit: peppers. They’re a safe and small source of nicotine, which may protect dopamine-producing cells.