Food color, vitamins and minerals
Did you ever think about what gives the color to the food? Every food color has its properties. Here are some great and useful things that you didn’t know about the color of the foods you eat. (Sorry for the medical, biology and chemistry terms but some of us will use this information.)
White contains beta-clucans, EGCG, SDG, flavenoids, alicoln and lignans which activate natural killer B and T cells, support immunity and balance hormone levels.
Purple and blue food contains phytochemicals such as anthocyanins and phenolics which are powerful antioxidants. These help reduce the risk of diseases such as cancer, heart disease and alzheimers, improve memory and cell communication and slow the process of aging.
Green food contains chlorophyll, fiber, lutein, zeaxanthin, magnesium, calcium, folate, vitamin C and beta carotene which inhibit the action of carcinogens and promote healthy bodily function.
Yellow food contains beta-cryptothanxin and carotenoids lutein and zeaxanthin which support inter cellular communication, prevent heart disease, reduce the risk of cataracts and age related macular degeneration.
Red food contains nutrients such as lycopene ellagic acid, quercetin and hesperidin. These nutrients reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and cholesterol levels, scavenge harmful free radicals and support joint tissue in cases of arthritis.
Orange food contains beta-carotene, zeaxanthin, flavenoids, lycopene, potassium and vitamin C. These nutrients reduce age related macular degeneration and the risk of prostate cancer, lower cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, repair damaged DNA and work with magnesium and calcium.
We hope you’ll use this information to improve your meals by your body needs and by the food color. If you find this post useful let us know and comment or share it to your friends.
Color your meal. Color your life.