A new Harvard School of Public Health study published in the journal Circulation indicates that eating at least three servings a week of red, purple, or blue fruits (grapes, apples, and an assortment of berries) that are rich in the flavonoid anthocyanin is associated with a 32 percent decreased heart attack risk in younger women ages 24 to 42 who reported their intake on dietary surveys and were then followed for nearly 20 years.

Strawberries and blueberries seemed to be particularly protective.