Bright food: what color is more useful?
Bright food make us happy with juicy colors and very appetizing. Perhaps you may be wondering how the color of a product affects its usefulness.
The bright color of each product—like signal to eat in the name of beauty and harmony. Do you want to make sense of all the palette? Get acquainted with the facts.
Yellow and orange
Contain a lot of beta carotene, which is useful for sight, reduces the risk of cardiovascular disease, strengthens the immune system.
Source of fiber, folate, lutein and zeaxanthin that reduce the risk of cardiovascular disease and macular degeneration of the retina.
Lilac (purple, purple) and blue
Pitted against cancer and heart disease. Today research anthocyanin (substanceswhich blueberries blue) and, say, its role in protecting the body from harmful exposure to carcinogens is undeniable.
Contain allicin and Anto Xanthine, which have a beneficial effect on pressure and resist gastric cancer.
Pink and Red
Rich in lycopene is an antioxidant that helps to prevent cardiovascular diseases and cancer.