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Be healthy with 5 colors of foods.



We meet various colors of food in dining table, and call the lovely natural color food as ‘Color Food’.
The color of color foods such as red, yellow, green, purple, black and white is based on phytochemical ingredient of food.
Phytochemicals assigns not only the color of foods but also unique flavor and scent. Also, it plays a beneficial role in health through functions such as antioxidant activity and immune function increase.
Now, we are going to check the color of foods and main functions.



Blood Vessel Supporters, Red Food




Do you know that what is the common thing between apple, tomato, pomegranate, strawberry, watermelon, capsicum, chilli, beetroots, guava, cranberry, raspberry and cherry? The answer is red color.
The red fruits and vegetables contain phytochemical called lycopene and anthocyanin.
Lycopene makes strong blood vessel and effects of anticancer and increase immune system, and anthocyanin works as antioxidant to remove free radical.
Moreover, the red fruits and vegetables contain flavonoids that inhibit inflammation and have antioxidant. Vitamin C and folic acid are also abundant.
It is known that Ellagic acid contained in pomegranate and strawberry decreases DNA damage and is effective for prevention of colorectal cancer and prostate cancer.



Golden investment for health, Yellow foods




Golden foods include pumpkin, sweet potato, apricot, chestnut, orange, tangerine, pineapple, carrot, persimmon and corn.
These yellow fruits and vegetables have phytochemical called carotenoid.
Carotenoid is effective on anticancer, antioxidant and anti-aging, especially reduces the danger of heart disease and cancer, and improvement of immune system.
Carotenoids are converted into Vitamin A in the body, and the vitamin A is important not only for vision and immune system function, but also for skin and bone health.
Apart from carotenoid ingredients, there also have Vitamin C, omega3, fatty acid and folic acid in yellow fruits and vegetables.



Make my body greener, ‘Green food’.




The green color is the most easy to find in our dining table.
These green vegetables help to regenerate of hepatocyte and contain phytochemical called chlorophyll which helps healthy liver.
Among the green vegetables, foods such as dark green leaf vegetables, pistachio, beans, cucumber and celery are rich in lutein which important for eye health.
There is indole component in Cruciferae such as broccolis, kale and cabbages to suppress DNA damage and prevent cancer.
Spinach, the food of Popeye, is rich in Vitamin K, folic acid, potassium and carotenoid.



Shield for cell damage, Purple & Black Foods.




Purple the color of Eggplant, red cabbage, grape, blueberry and purple sweet potato. Black color is according to phytochemicals called anthocyanin
Anthocyanin is a powerful antioxidant that obstructs cell damage caused by free radicals and is effective in anti-aging and increasing immune system.
In addition, anthocyanin helps maintaining the normal blood pressure, and prevents abnormal thrombus formation, reduce the risk of heart diseases, improve memory, and reduce the risk of cancer.



Control cholesterol and blood pressure – White Foods




Garlic, onions, radish, pear, deodeck, balloon flower root are white color which includes a number of root foods.
In white vegetables and fruits contains phytochemicals called anthoxanthin.
The main function of anthoxanthin that lowering cholesterol and blood pressure, prevention of heart disease and cancer and build up resistance to virus infections and germs. allicin
Garlic has a great number of allicin, and it is known as lowering cholesterol and helping the heart health.
Also, quercetin in onions has effects of antioxidation and antimutagenic.


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