It's Official: Eating Fruit Makes You Sexy

By Beautiful Country Beautiful Fruit, PRNE
Sunday, January 9, 2011

New Study Reveals Dark-Coloured Fruit Makes Skin Visibly More Attractive

CAMBRIDGE, England, January 10, 2011 - Eating dark-coloured fruits such as peaches, plums and nectarines makes
your skin more attractive to potential partners, according to a new academic

Researchers at the University of Bristol and the University of St Andrews
have found that eating pigmented fruits alters your complexion - which in
turn affects boosts the perceived attractiveness of your face.

The study points to a link between skin radiance and the carotenoid
pigments that we get from the fruit and vegetables in our diet, particularly
produce that is dark in colour. These dietary pigments are powerful
antioxidants and are the same that brightly coloured birds and fish use to
display their health and attract mates; researchers believe there is a
similar biological mechanism at work in humans.

"This research has given us an exciting insight into how what we eat can
affect our appearance," said Dr Ian Stephen of Bristol University. "Having
healthy looking skin seems to be an important factor in determining how
attractive we appear to be, and following a healthy diet, high in fruit and
vegetables is the best way to give yourself a natural skin boost."

According to the study, the effect of eating these fruits on the skin
occurs after just a few days.

Dark fruits such as plums, peaches and nectarines are available widely
throughout the British winter from South Africa - from December until early
April. To boost your skin tone, these fruits can be eaten fresh on their own,
or added to salads and other delicious recipes. For a tasty skin-boosting
lunch, why not try a nectarine, blue cheese and asparagus salad? Simply
char-grill a handful of asparagus spears in a pan for 5-minutes then cool.
Combine 1 head of radicchio leaves in a bowl with 25ml of white balsamic
vinegar and 60ml of olive oil. Finally, de-stone and slice 2 nectarines and
arrange on top of the leaves along with the asparagus spears. Finish by
crumbling 250g of blue cheese over the salad.

The work has been published in Evolution and Human Behavior and the
International Journal of Primatology and was published with support from the
ESRC and the British Academy.

For more information on this study, visit

For more information:

Ashleigh Mackenzie, RED Communications Ltd, on +44(0)1480-465-953.
Email: .

For more information: Ashleigh Mackenzie, RED Communications Ltd, on +44(0)1480-465-953. Email: ashleigh at .

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