Food color needs to be balanced
Balanced diet requires food color, aroma, taste, and shape. The color of food is at the top of the list, because human vision is the most important source of information, so natural and healthy foods have a healthy color. The color of food is an external appearance. We can read the internal health information of food through color. Foods with pure natural color not only give people a sense of beauty, increase appetite, but also reflect the nutrition and natural activity of food. The ingredients are very beneficial to human health.
The color of food is mainly determined by the pigment it contains. The main food pigments are organic, with chromophores and auxochrome structures. The natural pigments in foods can be divided into animal pigments, plant pigments and microbial pigments in terms of their sources. The most colorful and colorful plant pigments are the main components of food color. These pigments from different sources can be classified into fat-soluble and water-soluble pigments according to their solubility. According to the chemical structure, they can be divided into pyrrole pigments, polyene pigments, phenolic pigments, fluorenone pigments, and the like and their derivatives.
Red food
Tomatoes, red peppers, watermelons, hawthorn, strawberries, red grapes, cranberries, red dates, etc. This kind of food is rich in lycopene, which is the most powerful antioxidant in carotenoids. It is easy to absorb, metabolize and use. It is the highest concentration of carotenoids in human serum, and accounts for carotenoids in human serum. 50%. Increasing the content of lycopene in serum protects the oxidative damage of macromolecules such as lipids, proteins, and DNA, thereby preventing the occurrence and development of arteriosclerosis and cancer. The study found that low blood lycopene, coronary heart disease risk and mortality. Epidemiological investigation found that high lycopene intake was significantly related to oral cancer, pharynx cancer, esophageal cancer, gastric cancer, colon cancer, rectal cancer, and prostate cancer. Studies have shown that lycopene also has a variety of biological effects. Red food also provides the body with abundant nutrients such as carotene, vitamin C, and iron, which helps to enhance cardiovascular and cerebrovascular vitality, improve immunity, and promote health.
Orange, yellow food
Citrus, pineapple, carrot, apricot, mango, lemon, pumpkin, sweet potato, corn, millet, papaya, etc. rich in β-carotene, α-carotene, β-cryptoxanthin, lutein, zeaxanthin, isoflavones , quercetin and hesperidin. Carotene in the body can be converted to vitamin A, can protect eyesight and epithelial tissue; lutein, zeaxanthin is an important pigment in the macular area, can prevent macular degeneration in elderly eyes, and has anti-oxidation, anti-cancer effects; Isoflavones protect blood vessels and prevent bone loss. Quercetin is found in plant seeds and flesh, reducing histamine release, inhibiting the growth and differentiation of cancer cells, and DNA synthesis in cancer cells.
During exercise, for those who can withstand a certain amount of high load, such as our students, there is an improvement in lipid metabolism during exercise.This is a completely different mechanism from the effects of aging.May be involved, suggesting that NAD deficiency due to high-intensity exercise can be quickly compensated for by ingestion, especially at higher intensities.The intake of NMN is expected to reduce the burden of life on top athletes who need to be lightened, while in competitive sports, athletes who need to be oppressed, especially class sports that need hard weight loss, can be said to be very beneficial to athletes.
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