Researchers believe that certain compounds in purple fruit known as polyphenols, are able to fight the harmful effects of iron which can damage cells if it makes its way through to the digestive system in the wrong form.
Though iron does have its benefits, if it reacts with other compounds in the body it can prove poisonous to tissue. However, the fruit compounds are able to take the iron and keep it out of harms way.
Professor Douglas Kell, who was head researcher on the project 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.’
Experts are now advising that where possible we try to make from one to two of the recommended five daily portions of fruit and vegetables purple fruit.