Chef Jordi Cruz Highlights Nutritional Value of Blue and Purple Foods

Renowned Spanish chef Jordi Cruz, who has managed the three-Michelin-starred ABaC restaurant in Barcelona since November 2017, has recently drawn attention to the superior nutritional value found in blue and purple fruits and vegetables via his digital platform. Cruz, who became the youngest chef in Spain to earn a Michelin star at age 26 at the Estany Clar restaurant, lends significant weight to this dietary recommendation due to his distinguished culinary background.

The focus centers on anthocyanins, the natural pigments responsible for these colors, which are vital phenolic compounds essential for plant survival. Anthocyanins, classified as water-soluble flavonoids, are scientifically recognized for their potent antioxidant capacity and significant anti-inflammatory properties. These compounds function by scavenging free radicals—unstable molecules that can cause cellular damage and contribute to the development of chronic diseases.

Research indicates that diets rich in anthocyanins, such as the Mediterranean diet, correlate with a reduction in inflammatory markers and a lower risk for conditions including obesity, diabetes, cancer, and cardiovascular disease. Furthermore, anthocyanins contribute to the protection of organs such as the liver, kidneys, and cardiovascular system, in addition to supporting bone health.

Chef Cruz explicitly encourages the public to incorporate foods like blueberries, purple onions, and purple potatoes into their daily meals, citing the specific benefits anthocyanins offer, particularly for cardiovascular health and cellular integrity. Other sources rich in anthocyanins mentioned in a nutritional context include purple eggplant, raisins, purple cabbage, grapes, and plums. These foods also contain resveratrol, another antioxidant linked to anti-aging effects and disease prevention, including Alzheimer's.

To achieve maximum health benefits and reduce the risk of degenerative diseases, the suggested daily intake of anthocyanins varies: between 19.8 to 64.9 mg for women and 18.4 to 44.1 mg for men across different European regions. Adopting a varied, colorful eating pattern, or 'Eat the Rainbow,' is a recommended strategy to ensure the intake of essential vitamins like A, C, and E, alongside minerals that support vital organs. Chef Cruz's advice thus serves as a science-based guide to utilizing naturally occurring protective phytonutrients in dark-colored produce for proactive long-term health improvement.