Have you ever thought why fruits have a range of colors, or how those colors come to pass? Then, this may answer several of your concerns about fruit colors.
Red fruits and vegetables are colored by natural plant pigments called ?lycopene? or ?anthocyanins.? Lycopene in tomatoes, watermelon and pink grapefruit is thought to help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.
Anthocyanins in strawberries, raspberries, red grapes and also other vegetables and fruit behave as powerful antioxidants that guard cells from injury. Antioxidants are likewise inked with keeping our hearts healthy.
Orange/yellow fruits and vegetables are usually colored by natural plant pigments called ?carotenoids.? Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Scientists have also reported that carotenoid-rich foods can help reduce risk of cancer, heart disease and might also improve immune system functions.
One recent study determined that people who had a diet high in carotenoid-rich vegetables were 43 percent less likely to develop age-related macular degeneration, an eye disorder common among the elderly.
Carotenoids can also be beneficial to your heart. Another study learned that men with elevated cholesterol who ate a lot of vegetables loaded with carotenoids had a 36 percent lower probability of heart attack and death than their counterparts who refused vegetables.
Citrus fruits such as oranges aren?t a beneficial source of vitamin A. However they are an outstanding source of vitamin C and folate, a B vitamin that can help decrease threat of birth defects.
Green vegetables and fruit receive their color from a natural plant pigment named ?chlorophyll.? Some members of the green collection, including spinach as well as other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works in concert with another chemical, zeaxanthin, obtained in corn, red peppers, oranges, grapes and egg yolks which keeps eyes healthy. Jointly, these chemicals may help minimize risk of cataracts and age-related macular degeneration.
The ?indoles? (an organic aromatic ingredient) in broccoli, cauliflower, cabbage as well as other cruciferous vegetables will help defend against some kinds of cancer. Leafy greens like spinach and broccoli are great sources of folate, a B vitamin that can help minimize chance of birth defects.
Blue/purple vegetables and fruit are colored by natural plant pigments called ?anthocyanins.? Anthocyanins in blueberries, grapes and raisins are highly effective antioxidants that defend cells from injury. They can also help minimize danger of cancer, stroke and heart disease. Other studies show that eating blueberries is associated with increased memory function and healthy aging.
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White fruit and veggies are colored by pigments called ?anthoxanthins.? They?re considered to include health-promoting chemical substances for example allicin, that helps reduce cholesterol and blood pressure and could help minimize chance of stomach cancer and heart disease. Some members of the white group, for example bananas and potatoes, are very good sources of the mineral potassium.
Now that you know what the colors mean, what is the best way to get these fruits and vegetables into your diet? Read the many informing health tips at Best Fruit Smoothies. Adding smoothies to your daily meal plans or smoothie diet is a easy and effective way to include a wide variety of colorful and healthy fruits and vegetables in a tasty and nutritious way.
Source: http://newhealthandfitness.org/2012/03/12/where-fruits-and-veggies-get-their-color/
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