When looking for antioxidants, look at the color of your foods
Just as our cells are born, they also die and our entire body oxidizes. However, there are antioxidants that help delay this process and maintain healthy cells. Nature provides us with a wide variety of foods rich in them, helping us identify them through their colors.
The red of peppers, watermelons and tomatoes tells us that we are dealing with lycopene, which provides greater benefits after a cooking process. It has been found to help reduce the risk of prostate cancer.
The orange of carrots, sweet potatoes and pumpkin shows that they are rich in beta-carotene, a very important antioxidant for maintaining good vision. This color can also have a high content of vitamin C, as in the case of camu camu and oranges, very important to strengthen the immune system.
The green of dark vegetables, such as kale, moringa, spinach and wheatgrass, warns that they contain folates, which are very necessary for the construction of cells and genetic material.
The blue of blueberries and plums signals the presence of anthocyanins, which help destroy free radicals.
The purple of maquis and blackberries exposes their high content of resveratrol, which can regulate estrogen production.
Coffee, present in legumes and cereals, accounts for its high fiber content, which is very necessary to maintain good digestive health and a healthy microbiota.
That's why we tell you that when you go to eat, look at the colors of the food.