Bio-Active Potential of Naturally Coloured Foods and Their Nutraceutical Significance

Abstract

Bio-active components and a variety of nutrients in colored foods make them therapeutically rich. Worldwide availability and accessibility of these colored foods depend upon geographical and seasonal variations. Evidence based studies previously proved that colored foods have great influence on the prevention of various carcinogenic disorders and other nutritional deficiencies. Diseases like cardio vascular disease, diabetes and cancer which are more prevalent nowadays can be controlled with the help of these colored foods. Abundance of phytochemicals, vitamins and minerals make them active nutraceutical compounds. Each color identifies specific type of nutrients and these nutrients perform specific functions. For instance, yellowcolored foods are abundant in vitamin C, βcarotenoids and bioflavonoids which act as antioxidant and anticoagulant. Green colored foods are loaded with potassium and foliate to improve vision. Chlorophyll in green foods acts as antioxidant and prevents free radicals production which is the root cause of various diseases. Red colored foods are the good source of phytochemicals and lycopene that show anti-aging and antioxidant properties; on the other hand, white and brown foods also contain a large number of vitamins, minerals and many other active ingredients. These foods also contain a significant amount of fiber that helps to promote gastric functioning. Hence, colored foods help in the prevention of different diseases with the help of essential nutrients and phytochemicals.