The importance of color in food
THE MEANING OF FOOD COLORS FOR HEALTH
WHY IS COLOR IN FOOD SO IMPORTANT FOR HEALTH?
What does color in food mean?
The color of food is a natural system of plants to attract the attention of predators, so that they consume the edible parts of the plant and then spread their seeds and reproduce the species.
In return, plant foods have nutritional and medicinal properties for the body, that are a source of energy and phytochemicals that the body needs to live.
The color of the food is determined by its composition. So, for example, purple foods are rich in anthocyanins. The green color indicates the presence of carotenoids and some are red because of pigment lycopene.
Theory of food Colors
" Let your food be your medicine and your medicine your food".
This sentence of Hippocrates in the year 377 b.C. illustrates the undeniable importance of food for body health. This way of thinking has been for centuries the first medicine against diseases.
The ancient Chinese Medicine talks about the properties of color in foods through the various systems that make up the body. This explains that the body is composed of different organs and systems that must work in conjunction.
The personal preference or appetite for one food or other is given by the energy requirements or nutritive requirements the body passes at a definite time. For example, pregnant women often feel fondness for strawberries:
Strawberries are red food that benefit the cardiovascular system and circulation (because during this period they must work harder to feed the fetus) and also are good for small intestine (because it increases its absorption capacity for more food). Nutritionally, strawberries are rich in vitamin C and folic acid, very important nutrients during pregnancy.
Benefits of food for its colors
TABLE OF THE MAIN COLOR FOOD BENEFITS
More information about PROPERTIES OF FOOD COLORS in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.