The Colorful Spectrum In Nutrition
Red, white and blue – these are some of the very common colors that we encounter every day.
But did you notice that they are also some very important pigments present in many fruits and vegetables?
When we include foods that contain these hues in our diet, then our body is much more protected.
RED
The red color is mainly derived from “lycopene”, a natural plant pigment, which can be found in tomatoes, watermelon, and pink grapefruit. It can also be extracted from “anthocyanin”, a soluble glycoside pigment which is present in strawberries, raspberries, red grapes. Both of these pigments are essential for the human body.
Lycopene is capable to protect our organism from certain types of cancer such as prostate cancer. Anthocyanins, on the other hand, act as an effective shield that protect our cells from damage. To get enough of these “healthy pigments” you can consume a cup of strawberries (about 8 whole berries). Make sure that they have fresh-looking green caps.
WHITE
White is a color that inspires purity but it can also help cleanse your body. Fruits and vegetables that are white (bananas, cauliflower, garlic, onions to name a few) get their colour from “anthoxanthins”. The latter represent some plant chemicals that have been shown to help lower cholesterol, blood pressure and protect against certain types of cancer.
BLUE
If you were to think about foods with this colour, I’m sure that the first coming in mind would be blueberries and plums. These fruits get their blue color from the natural plant pigments called “anthocyanins”. They are important because they can protect cells from damage. They will also hamper the development of age-related infirmities including heart disease and certain types of cancer.
When it comes to strawberries and blueberries one cannot deny that their color is different and their taste is different as well. But however you want combine them their nutritional value remains the same. Consumed on a regular basis, they will slow down your “cognitive decline” and improve your overall brain function.
RSS Trackback URL 10. July 2012 (09:50)
Filed under: Nutrition by Edith Moony
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