These substances, which are naturally found in our plant foods such as vegetables, fruits, grains and legumes, are called phytochemicals (plant chemicals).
People have used plants as medicine since the beginning of their existence. Medicines such as quinine and
aspirin were discovered as a result of the study of plants. Approximately one quarter of the medicines we use today are of plant origin. Researchers are finding new active substances to protect against the diseases of our age by investigating the plants that ancient societies consumed for therapeutic purposes and which animals instinctively ate to heal.
Many of the health-promoting substances found in our herbal foods are the color pigments that give their color to vegetables and fruits. Vegetables and fruits, which have a very important place in our diet with the density of nutrients and phytochemicals they contain, are grouped as follows according to their colors.
Pink-red: Watermelon, tomato and pink grapefruit are rich in the substance called lycopene. Lycopene has protective properties against various cancers and lung diseases, especially prostate, by capturing free radicals that damage genes.
Dark red/purple: Red and black grapes, strawberries, cherries, red plums and apples. Foods such as red pepper, beet, red cabbage, red wine and eggplant contain anthocyanins, which are powerful antioxidants. Anthocyanins slow down cell aging and prevent blood clotting.
Orange/yellow: Foods such as carrots, apricots, pumpkins, yellow squash, oranges and peaches contain substances called carotene and cryptoxanthin. These substances also fight free radicals, repair damaged DNA and protect from heart disease.
Green/yellow and dark green:Spinach, all greens, peas and melons, lutein and zeaxanthin, which prevent cataracts and blindness. ; Foods such as broccoli and cabbage are also rich in sulforaphane, isocyanate and indoles, which reduce the effect of carcinogenic substances.
White/green: Garlic, onion, leek and celery have anticarcinogenic effects. allicin ; Apples, pears and white grapes also contain flavonoids with antioxidant properties, such as quercetin and kempferol.
The color of foods should be changed for healthy and proper nutrition. Choosing them can be used as an easily remembered way to get the beneficial substances they contain.
Read: 0
