Green color of foods

Finally, this is the last post of my sharing of recent research on the the title "What Color Is Your Diet?". I kept the green color till the end because it is the most common color in our foods. People always relate green color to vegetables and beans, but lets take a few minutes to understand why green is such an important color in our dietary concept.

Green color contains natural plant pigments which are lutein, indoles and isothiocyanates. Lutein is mostly found in foods such as spinach, green peppers, peas, cucumber and celery. It works with another chemical, zeaxanthin (carotenoid) to help keep EYES healthy. Indoles which is found in foods such as broccoli, cabbage and cauliflower may help to reduce risk in cancer. On the meanwhile, isothiocyanates induce enzymes in the liver that assist the body in removing potentially carcinogenic compounds. In short, we can conclude that green color in foods does contain a higher degree of natural phytochemicals than other color. That is why salad is preferable a good choice of food with a variety of leafy green.

绿色含有各种天然植物色素如叶黄素，吲哚和异硫氰酸酯。叶黄素多存在食物如菠菜，青椒，豌豆，黄瓜和芹菜食品。它可以联合玉米黄质（胡萝卜素），以帮助保持眼睛健康。吲哚这天然植物色素，如花椰菜，甘蓝和花椰菜的食物可能有助于降低患癌症的风险。除此，异硫氰酸酯诱发肝酶帮助消除体内潜在的致癌物质。我们可以结论：在食品中，绿色的食物，植物化学物质比其他颜色的较高。这就是为什么用各种绿叶菜的沙拉是很好的食物选择。