Skin or promote muscle relaxation.
The color of food, specifically vegetables, is a way of classifying what we eat.
From a scientific point of view, fruits and vegetables of color can be grouped through the same similarity in a series of health, medical and nutritional characteristics of the vehicles in circulation.
Green vegetables are considered green vegetables such as lettuce or spinach or broccoli or peas or legumes are rich in some nutrients such as magnesium. The lack of consumption of these foods together with a diet based on refined foods and the frequent consumption of sugars can lead to the inability of the metal.
Magnesium participates in the process of muscle relaxation, and therefore reflects the physical consequences of the lack of it with a feeling of fatigue, without a clear reason to do so, muscle tension and spasms.
Green vegetables fight many diseases by stimulating the formation of enzymes that can eliminate toxins and carcinogens from the body.
It also includes other useful compounds such as folic acid, which is involved in the production of red and white blood cells, in the synthesis of genetic material and the formation of antibodies in the immune system. It also contains calcium metal, which maintains strong bones and teeth and carotenoids such as lutein that helps the eye.
Green fruit such as kiwi, green grapes, lemons are rich in vitamin C, which helps maintain a strong immune system and participate in the teeth and gums, the development of bone and cartilage and iron absorption, growth and the repair of connective tissue and the production of collagen, metabolism of fats, wound healing.
Vegetables – Orange includes antioxidants that nourish and protect the skin. Carotenoids such as beta-carotene, estasanthin, lycopene and retinol are derivatives of vitamin A. These compounds are very effective as antioxidants and have been documented to contain anti-allergic properties when dealing with UV-induced alterations. This translates into the ability to reduce or reduce sagging and wrinkling of the skin.
It also helps protect the eyes and strengthen the immune system. Carrots, pumpkins, sweet potatoes, mangoes and papaya flora with a higher concentration than the compounds listed. The following in importance are other fruits and vegetables such as citrus (grapefruit, orange and tangerine), peach and apricot.
Vegetables and eggs These fruits and vegetables are rich in phytochemicals and potassium. The properties of these components are very useful for the circulatory system. They prevent cardiovascular diseases, regulate blood pressure, reduce cholesterol and also prevent diabetes.
It is rich Balkirsatin, a colorless molecule of the group of flavonoids, in addition to the antioxidant effect has anti-inflammatory effects. Inflammation is associated with atherosclerosis characteristic of heart disease and cerebrovascular disease.
The increase in the consumption of white meat fruits such as pear and apple is associated with a greater increase in the risk of stroke or stroke. In this set of colors, as well as fruits such as apples, pears, bananas are included and vegetables such as garlic, leek, onion, dandelion, cucumber, mushrooms and broccoli.
Vegetables, red vegetables contain lycopene, a lipid-soluble pigment that is chemically carotenoid. Lycopene is a powerful antioxidant that is not synthesized in the body and must be included through the diet. There is a large amount of scientific evidence on the possible preventive action of several types of cancer, especially prostate cancer.
It is also associated with a lower risk of coronary heart disease. In this group of vegetables, there will be tomatoes, strawberries, cherries, watermelon, raspberry, red beet, red pepper, pomegranate or radish, which also contain anthocyanins, which are phenolic compounds (flavonoids) antioxidant.
This helps reduce the risk of heart disease and has anti-tumor, anti-inflammatory and anti-diabetes effects, as well as to improve visual acuity and cognitive behavior.
purplePurple Alkhaddroat fruits- such as purple grapes, blackberries, blueberries, fresh and dried peaches, figs, blackberries, black currants, and purple vegetables such as eggplant, purple cabbage, purple onion, beet, contain many useful but anthocyanin compounds, Polyphenols are highlighted, Resveratrol.