ancients said, "食色性也," said diet and men and women are tied for the largest human instinct, but also where the greatest interest. Modern people love to say "秀色可餐," Say yes beauty face will create excitement instinctive, and even put instincts have forgotten to eat. Distort the meaning of what these two phrases as simple as that may be set up: like to eat beautiful food color, are a nature person. Good color, usually will bring good appetite, and even the health effects are good.
consumers at the supermarket processed foods in colorful cast doubt at the same time, the researchers about the natural food there is more and more interested in rich color. For very simple reasons: the color of processed foods, often from a variety of synthetic pigments, and natural food colors which are often linked to the nature of their health.
at a report in 2007, the American researchers measured 33 kinds of beans antioxidant properties, as well as their seed coat color, cotyledon color, total polyphenols, total flavonoids, total condensed tannin, etc., to explore the colors and one of beans contained in the relationship between health care components, as well as the relationship between antioxidant properties. The results showed that in the same kinds of beans, the deeper the color, the more polyphenols, the antioxidant nature of the stronger. For example, in the category of soybean, black beans antioxidant indicators have reached the bean several times to ten times as high. At the same among other beans, white beans lowest flower colors and white beans slightly higher, the garnet and black beans highest.
In fact, of this nature is not limited to beans. Natural is the wide variety of plants, colorful, and the color of most varieties are usually the highest nutritional value and health characteristics of most varieties. For example, black rice nutritional value and antioxidant capacity is much higher than white rice, black than millet yellow millet, black sesame seeds white sesame above; and so on. At vegetables are dark green vegetables are often light-colored vegetables than healthy higher value, such as higher than broccoli cabbage flower, dark green cabbage leaf higher than that of the cabbage leaf light yellow, light green than purple eggplant eggplant, purple onions higher than the white onion. The same is true of fruits, grapes above the light green grapes, yellow peach than white peach, HUANG Xing-than白杏, red cherry than cherry yellow.
This is because the various pigments in plants are quite excellent health value, in particular, are powerful anti-oxidation . And higher plant pigment, and its resistance is often stronger and more excellent nutrients.
people who love bright colors characteristic thick, it is probably precisely the pursuit of health from a genetic instinct. In other words, the time in science developed, the sensory characteristics of food, in fact on behalf of the health properties of food. Beauty of Color to prove that it's fresh, as well as its antioxidant and other properties; Taste better, shows a food rich in nutrients. Unfortunately, because of the natural pigment easily fade, it is difficult to long-term preservation, which in modern society, more and more stable, good food coloring of synthetic pigment instead of the natural pigment. They give humanity at the same time sensual and should not bring the corresponding health benefits.
so, at select natural food, we have every reason shouted, "lecherous right", the more strong, The more colorful, the more healthy. However, in the selection of processed foods, we may wish to less lecherous feelings, those color selection more simple products, may be more in line with health needs.
Source:
Xu BJ, Yuan SH, Chang SKC. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legume. Journal of Food Science. 2007; 72: s167-177
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