Simon Mills
speaker
1,403 appearances
2 recordings
1 series
first heard Aug 2025
last heard 26 Dec
Simon Mills’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Dec 2025 with 1.
Appearances
They don't get absorbed unless the microbiome breaks them up already.
So the benefits of the colors depend on the good guys down here.
When they get into the blood, they start doing all sorts of wonderful things to the lining of the blood vessels, for example, up into the brain, where we've got what we call blood-brain barrier, which is actually a very exciting interface.
The polyphenols, the colours, all have well-established mechanisms that improve the health all around the body.
So simple.
If you've got a child who used to say, eat your greens, we now say, eat your rainbow.
The more different colours, the better.
Probably if you wanted to have a top list, the darker the colour, the better.
So we talk about purples and I'm pleased to see that your team has found a purple carrot there.
We remind ourselves that most vegetables were purple.
If you think of maize, you know, the sweet corn and the maize that you grow in the Americas, that mostly was originally purple.
And we bred the purple out because it didn't look so appetizing.
And we're probably purple deficient.
I think we could do with more purple in our lives because the...
Purple and blue colour is something called anthocyanins.
These are types of polyphenol, and they're particularly powerful, particularly with the blood supply.
We're talking about things like eyesight and brain health and circulatory health.
blood pressure control and all those sort of things can be improved just by having more purple in our lives.
So we've got beetroot, that'll do.
We've got the berries.
Showing 861–880 of 1,403 · page 44 of 71
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