red, purple, and blue berries; red and purple grapes; apples; kale; broccoli; yellow onions; juicy red tomatoes; and green scallions. All these foods contain flavonoids and/or carotenoids, a broad class of chemicals that gives plants pigment. They are also especially high in anthocyanins and flavonols, subclasses of flavonoids that are related to lower levels of inflammation and oxidative stress.
