Functional components of Fruits and vegetables

Functional components of Fruits and vegetables

Red Fruits and Vegetables

The phytochemicals present  in red coloured fruits and vegetables are carotenoids and anthocyanins. One of the most abundant carotenoids present in fruits is Lycopene, which helps reduce damage from free radicals in our body and it prevents heart diseases, cancer, prostrate problems and reduces the skin damage from the sun. Red fruits and vegetables are also often very high in vitamin C, which helps in cellular renewal in the body.

Orange Fruits and Vegetables

Carotenoids are the powerful phytochemicals in orange coloured fruits and vegetables, and they give the fruits the bright color. Carotenoids repair DNA and help prevent cancer and heart disease, as well as strengthening our vision.

These orange foods also give the requited amount of potassium , vitamin A, B complex vitamin which keeps eyes and skin healthy and protects against infections. They also boost the immune system because of the high content of vitamin C.

Yellow Fruits and Vegetables

Yellow foods are high in antioxidants like vitamin C and phytosterols. Vitamin C keeps our teeth and gums healthy, helps to heal cuts and wounds improves the mucus membranes (like when we have colds), helps to absorb iron, prevents inflammation, improves circulation, and therefore prevents heart disease.

Green Fruits and Vegetables

These foods have the phytochemicals like Terepenes, Sulforaphane and Indoles, which both prevent cancer. They are also good for the circulatory system and are good sources vitamin B and minerals. Yellow green vegetables like figs, grapes, cucumber etc have carotenoids and lutein that help to prevent cataracts and eye disease, as well as osteoporosis.

Greenish/White Fruits and Vegetables

The strong phytochemical in these whitish/greenish vegetables is called allicin and allium, which give an anti-bacterial, anti-fungal, and anti-viral chemical environment in the body. It also contains Theols, the sulphur containing class of phytonutirents. All phytochemicals in the greenish/white list of fruits and vegetables helps maintain low cholesterol levels in the body preventing heart diseases.

Blue/Indigo/Violet Fruits and Vegetables

The blue, indigo, and violet coloured fruits andvegetablesareknownfortheiranti- aging properties. These foods are loaded with of antioxidants, specifically anthocyanins and phenolics which prevents free radical damage. Some blue and purple fruits and vegetables are also high in vitamin C. They improve memory function and urinary tract health.