Tuesday, April 5, 2011

Green color of foods

Finally, this is the last post of my sharing of recent research on the the title "What Color Is Your Diet?". I kept the green color till the end because it is the most common color in our foods. People always relate green color to vegetables and beans, but lets take a few minutes to understand why green is such an important color in our dietary concept.

Green color contains natural plant pigments which are lutein, indoles and isothiocyanates. Lutein is mostly found in foods such as spinach, green peppers, peas, cucumber and celery. It works with another chemical, zeaxanthin (carotenoid) to help keep EYES healthy. Indoles which is found in foods such as broccoli, cabbage and cauliflower may help to reduce risk in cancer. On the meanwhile, isothiocyanates induce enzymes in the liver that assist the body in removing potentially carcinogenic compounds. In short, we can conclude that green color in foods does contain a higher degree of natural phytochemicals than other color. That is why salad is preferable a good choice of food with a variety of leafy green.


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