Apricots and your Health

Whether fresh or dried, apricots taste like a burst of pure sunshine. They also provide a burst of pure nutrition.

Apricots are one of the top fruits for beta-carotene, as you can tell from a glance at their bright-orange color. Beta-carotene is just the beginning of the story; researchers have identified some 600 other carotenoids as well, and apricots contain an assortment of the most powerfully protective types that are available.

Studies show that people who eat foods high in antioxidant carotenes have lower cancer rates. And beta-carotene has also been found to prevent formation of plaque deposits in arteries, which can lead to coronary artery disease.

In the body, beta-carotene converts to vitamin A. An especially helpful nutrient for eye health, vitamin A protects the eyes from tissue-damaging free radicals that can cause cataracts and other vision problems. A study of more than fifty thousand nurses showed that women who got the most vitamin A in their diets reduced their risk of getting cataracts by more than one third.

Apricots are also a rich source of the compound lycopene, one of the strongest known antioxidants. Like beta-carotene, lycopene helps keep LDL cholesterol from sticking to artery walls, preventing arteriosclerosis, high blood pressure, and heart attacks.

To help iron absorption, eat dried apricots with foods rich in vitamin C. If you opt for fresh apricots, eat them while they are still somewhat firm to get the most nutrients; after their peak, the nutrients begin to break down.

Many people think that if certain foods are good, a lot is better.
This is not always the case, and high doses of certain food are actually toxic.

Read about the healthy food, research the vitamins and minerals and check with your health care provider if you are unsure about how much to eat and how much may be too much.