Human_Nutrition_and_Food_Safety_10-22-26.pdf — PaddleOCR-VL (Baidu)

function, and a healthy immune system.

Selected colorful foods, their respective nutrients, and examples of each.

Orange and yellow

foods are rich in carotenoids, vitamin C, and potassium. These compounds

act as potent antioxidants that support eye health, boost the immune system, promote healthy skin, and help lower inflammation.

Examples: apricot, carrot, pineapple, mango, cantaloupe, yellow squash, corn, papaya, sweet potato, lemon, orange.

Blue and purple

Foods promote cellular health, support heart and brain function, improve digestion,

and help combat chronic inflammation.

Examples: potato, cabbage, plum, blackberry, blueberry, fig, grape, eggplant, passion fruit, onion.

Sources

Centers for Disease Control and Prevention. (2026, February 20). Healthy eating tips.

https://www.cdc.gov/nutrition/features/healthy-eating-tips.html

Fernandes, A., Mateus, N., & de Freitas, V. (2023). Polyphenol-dietary fiber conjugates from fruits and vegetables: Nature and biological fate in a food and nutrition perspective. Foods, 12(5), 1052.

Lungu, I. I., Babarus, I., Oniciuc, L., & Stefanache, A. (2022). A review of essential microelements in the immune system. International Journal of Immunology, 10(1), 1-4.

Mitra, S., Paul, S., Roy, S., Sutradhar, H., Bin Emran, T., Nainu, F., ... & Mubarak, M. S. (2022). Exploring the immune-boosting functions of vitamins and minerals as nutritional food bioactive compounds: a comprehensive review. Molecules, 27(2), 555.

National Center for Complementary and Integrative Health. (2021). NCCIH strategic plan FY 2021 to 2025. National Institutes of Health https://www.nccih.nih.gov/about/nccih-strategic-plan-2021-2025

National Center for Complementary and Integrative Health. (2022). Whole person health stakeholder meeting: Full summary. National Institutes of Health. https://www.nccih.nih.gov/news/events/stakeholdermeeting-for-research-on-whole-person-health

Office of Disease Prevention and Health Promotion. (2025). Understanding Food Is Medicine. U.S. Department of Health and Human Services. https://odphp.health.gov/foodismedicine/understanding-food-medicine

For more information, contact: Avinash M. Tope, Ph.D. Associate Dean of Academics / Associate Professor, Human Nutrition and Food Safety 502-597-6012 avinash.tope@kysu.edu

Contributors: Maame Konadu Appiahene Graduate Research Assistant Sarah N. Carr, Ph.D. Assistant Professor of Animal Science Pratibha Gupta, Ph.D. Research Associate Professor Central State University, Wilberforce, OH USDA-1890-CBG Grant #13702801