• Skip to primary navigation
  • Skip to main content

Biomanantial

Slimming, Beauty, Medicinal Plants

Main Navigation

Biomanantial

What would you like to find?
Browse by categories
  • Dietetics
    • Edible seaweed
    • Lose weight
    • Healthy Food
    • Diets
    • Syrup sap diet
    • Dietary
    • Vegetarian
    • Macrobiotic Food
  • Health
    • Pregnancy & Parenting
    • Fitoterapia
    • Herb teas
    • Manual therapy
    • Nature Centers
    • Alternative Therapies
    • Chinese Medicine
  • Beauty
    • Hair Care
    • Facial Care
    • Skin
    • Natural Cosmetics
    • Chest, Legs and Buttocks
  • Personal Development
    • Emotional Intelligence
    • Stress and Anxiety
    • Dating and Love
  • Organic Farming
    • Organic Nutrition
    • Natural Life
    • Environment
    • Transgenics
  • Sports nutrition
    • Burn Fat
    • Supplementation
    • Training and Exercises
  • Recipes & Cooking
    • Food Therapy
    • Seaweed Recipes
    • Soya recipes
    • Fruit recipes
    • Recipes with vegetables
    • Recipes with Grains
    • World Cuisine
  • Biomanantial from A to Z
  • All topics

The color of fruits and vegetables and phytochemicals

The color of fruits and vegetables and phytochemicals
  • Guava Recipes
  • The diet to combat Psoriasis

Published: 09/07/2010 - Updated: 05/24/2019

Author: K. Laura Garcés G

The color of fruits or vegetables is due to the presence of phytochemicals, which are compounds that besides of containing the pigment, also contain substances to combat degenerative diseases of the human body, in addition to providing beneficial health effects and welfare to human beings. These phytochemicals, which are neither vitamins nor minerals, are also known as phytonutrients.

Contents

  • Phytonutrients and food color
  • Antioxidants and Phytochemicals
  • Diet
  • Orange fruits and vegetables:
  • Red fruits and vegetables:
  • Yellow fruits and vegetables:
  • Green fruits and vegetables:
  • White fruits and vegetables:
  • Purple, blue or indigo fruits and vegetables:
  • Proper use of vegetables and fruits

Phytonutrients and food color

Phytonutrients are compounds in the plant world and are responsible, in addition to give the color to the fruits and vegetables, to give them a taste and smell, protecting them from ultraviolet rays. These substances also help plants to fight bacterial, viral and fungal substances, and allow them to defend themselves and resist the weather and pressures of their environment such as insects, predators, pests, etc.

Antioxidants and Phytochemicals

Unlike vitamins and minerals, phytonutrients have no nutritional value, but have other important functions such as powerful antioxidants that serve as protectors of preventing cellular DNA mutations responsible for diseases such as cancer, arthritis, diabetes, atherosclerosis, cardiovascular system diseases, aging, etc. In addition, antioxidant phytonutrients help debug the body of toxic substances and strengthen the immune system.

Diet

It is advisable to include five to nine servings of different colors of fruits and vegetables a day. Here is a list of food plants and broken down by color and health benefits.

Orange fruits and vegetables:

These fruits are rich in beneficial substances such as:

Potassium, p-coumaric acid, flavonoids, beta carotene (precursor of vitamin A), antioxidant, bixin, lutein, quercetin (flavonoid with analgesic, antibacterial, analgesic, anti-ulcer, etc), alpha-carotene, etc.

Benefits of orange vegetables: ideal for the cardiovascular system, powerful tonics, help strengthen demand and eradicate diseases of the skin, protect against cancer and increase the body's defenses, fight allergies and infectious diseases, powerful, inhibit the formation of inflammatory prostaglandins, encourage the production of repairing enzymes and are excellent sources of youth and the general welfare.

Orange vegetables and fruits: oranges, papaya, peaches, carrots, cantaloupe, pumpkin, sweet potatoes, apricots, orange peppers, mamey, tangerine, passion fruit, nectarine, hawthorn, persimmon, etc.

  • Sensitive teeth: causes and remedies to prevent and eradicate the problem
    MORE IN BIOMANANTIAL
    Sensitive teeth: causes and remedies to prevent and eradicate the problem

Red fruits and vegetables:

These fruits are rich in beneficial substances such as:

Antioxidants, Flavonoids, potassium, phenolic acid, quercetin, alpha-carotene, beta carotene, chlorogenic acid, etc.

Overall benefits of the red plants: excellent antioxidants that protect DNA, enhance blood circulation, cleanse and eliminate toxic and harmful substances in the body, reduce the formation of cholesterol plaques, and block the formation of dangerous clots.

Red vegetables and fruits: strawberries, raspberries, watermelon, plums, red peppers, pomegranates, tomatoes, cranberries, red pears, red grapes, pink grapefruit, cherries, etc.

  • Three light and healthy desserts
    MORE IN BIOMANANTIAL
    Three light and healthy desserts

Yellow fruits and vegetables:

These fruits are rich in beneficial substances such as:

Antioxidants, Beta Carotene, Vitamin C, alpha-carotene, phenolic acid, potassium.

General benefits of yellow vegetables: excellent tonics, ideal for cleaning the blood and guts, rich in antioxidants that fight cancer, stimulate the production of white blood cells, strengthen blood vessels, excellent in the healing of wounds and fight infections.

Yellow fruits and vegetables: guavas, myrtle, limes, star fruit, yellow peppers, corn, squash blossom, lemon, mango, pineapple, yellow apples, cashews, yellow plums, quince, yellow papaya, bananas, grapefruit , etc.

Green fruits and vegetables:

These fruits are rich in beneficial substances such as:

Vitamin C, chlorophyll (excellent debugger blood), potent antioxidants, flavonoids, potassium, selenium, vitamin K, favor the production of repairing enzymes, stimulate the body's defenses, rich in dietary fiber.

Overall benefits of green vegetables: they have large doses of chlorophyll, excellent tonics to help to combat diseases of all kinds, particularly infectious and degenerative diseases, fight allergies, strengthen the immune system and prevent aging.

Green fruits and vegetables: lemon, broccoli, chard, spinach, lettuce, peas, green beans, celery, artichokes, avocado (excellent source of antioxidants and vitamin E), watercress, cilantro, parsley, green peppers, cabbage, kiwi, squash, bean, hibiscus, cactus (aloe), cucumber, green tea, green herbal tea, etc.

White fruits and vegetables:

These fruits are rich in beneficial substances such as:

Chlorogenic acid, potassium, selenium, flavonoids, isoflavones, antioxidants.

Overall Benefits of white vegetables: Powerful antioxidants, fight infection, purify and strengthen the general defenses throughout the body, encourage the production of protective enzymes, prevent and combat aging, circulatory problems and skin problems, are great for fighting infections and fevers. Protect against cancer, stimulate production of white blood cells and are powerful antibacterial, antifungal and anti-inflammatory.

White fruits and vegetables: garlic, onion, mushrooms, soybeans, asparagus, cauliflower, guava, potato, turnip, cabbage, cactus flower, radish, white grape, etc.

Purple, blue or indigo fruits and vegetables:

These fruits are rich in beneficial substances such as:

Niacin, potassium, vitamin C, phenolic acid, flavonoids, antioxidants, betacyanin.

Overall benefits of blue or violet plants: protection from oxidation, vitamins, enzymes and hormones that maintain the balance of blood pressure, favoring the action of repair enzymes, stimulate the production of white blood.

Purple, blue or indigo fruits and vegetables: purple onion, cranberries, beetroot (beet), some berries, eggplant, purple grapes, plums, red cabbage, figs, blackberries, etc.

Proper use of vegetables and fruits

To make better use fruit in the body, you should try to consume on an empty stomach, half an hour before eating something and two hours after you've eaten. Vary your daily diet including mixed vegetables each day. Remember that heat and cooking of food destroy most plant nutrients, so it is necessary to consume raw.

1 star2 stars3 stars4 stars5 stars

(2 votes, average: 4.50 out of 5)

Loading...

About the author

By K. Laura Garcés G

Writer, therapist and lecturer. She is a lover of natural medicine and the power of mind and emotions in body and life. In addition, he has studied nutrition and develops appropriate diets to support this healing process.She has written more than 1500 articles in magazines in Spain and Mexico, winner of two literature contests. Linkedin.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie policy

You may also be interested

  • Healthy and effective eating habits for babies and children Healthy and effective eating habits for babies and children After breast milk, which is arguably the best food for newborns, you can start many [...]
  • Tips for following a Vegetarian diet Tips for following a Vegetarian diet Have you ever been interested in this type of diet, but do not know how [...]
  • The use of suction cups in Traditional Chinese Medicine The use of suction cups in Traditional Chinese Medicine The cupping is a therapy that is included in Traditional Chinese Medicine and is also popular in [...]

You are here: Biomanantial » Dietetics » Healthy Food » The color of fruits and vegetables and phytochemicals

All about Healthy Food

  • About Kefir About Kefir It is a food that has yogurt consistency which is prepared by mixing various yeast [...]
  • Teach your Children to eat Fruits and Vegetables Teach your Children to eat Fruits and Vegetables Food culture is changing: Every day there is more junk food available to us and our children also face the [...]
  • Soybean: Textured vegetable protein, Tofu and more Soybean: Textured vegetable protein, Tofu and more Soybean or soy plant is the seed of the leguminous soybean plant. Soybeans and derivatives [...]
  • Herbs and natural techniques to preserve food Herbs and natural techniques to preserve food Most chemical preservatives and additives that are added to many foods such as cereals, flour, [...]
  • Home Remedies with Lemon Home Remedies with Lemon Whether in the kitchen or in the medicine cabinet, lemon is an ingredient that has multiple [...]

Copyright © 2023 · Biomanantial
   
Disclaimer  About Us  Cookies Policy  Privacy policy  Contact  Topics
RIVAS INTERNET S.L. CIF: ESB86492501 Travesía Fortuny, 2. 28300 Aranjuez. Spain.
The services, content and products on our website are for informational purposes only. Biomanantial does not provide medical advice, diagnosis or treatment