Colors in food
Many experts and specialists in nutrition assure that a good diet is one that besides being healthy is balanced, combining in turn healthy food and healthy to help people maintain, therefore, good health and prevent the emergence of many preventable diseases with what we eat daily.
And, precisely, one of the best ways is to increase the consumption of foods rich in antioxidants, responsible for the color of the food, so we can combine fruits and vegetables attending to the color they have and, especially, knowing what benefits and properties they have depending on the predominant color.
Orange
These foods stand out because in them we find beta-carotene, which in our organism becomes Vitamin A, and whose main function is to protect the different cells of the skin, the mucous membranes, to intervene against the damage of free radicals and to act on the different visual pigments.
For example, light orange fruits (pulling more towards yellow), are rich in beta-cryptoxanthin, another carotenoid that, according to studies, could help in the prevention of the appearance of degenerative diseases, regenerating the tissues and contributing to eliminate harmful sustenance for the organism.
Of course, we must not forget that in these foods we will also find flavonoids, vitamin C, lycopene and lutein, among others.
Red
The color of these foods is mainly due to their carotene content. And, for example, to this group belongs lycopene, a natural pigment that as we have seen at some point, exerts an antioxidant action in our organism.
According to various studies, these compounds can help reduce the risk of certain cancers and various cardiovascular diseases, also increasing the effectiveness of the immune system itself and eliminating the action of the free radicals.
In them we also find vitamin C, while dark red fruits are rich in anthocyanin, another antioxidant that belongs in this case to the family of bioflavonoids.
Yellow
In yellow foods we mainly find the Vitamin E; as we know, one of the most important liposoluble antioxities that exist, and that we find mainly in oils of vegetable origin.
Some research indicates that it may help reduce the risk of some types of cancer, diabetes or cardiovascular diseases, and in these foods we also find vitamin C, which has antioxidant effects against the negative action of free radicals.
Green
Fruits and vegetables rich in green color mainly have folic acid, lutein and vitamins C, A and K, which help to enhance vision and protect it from various damages.
They also help to minimize and help in the prevention of cardiovascular and heart diseases, even taking care of the health of our skin against the different aggressions exerted by ultra violet radiation on the skin. This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
