Numerous scientific studies have found that some colorful food is not only pleasing to the eye, but also nutritious, most especially red foods such as: red apples, chili oil, bright red attractive red cherries, strawberries, colorful red grilled steak, prawns ...... look at a glance to let a person's appetite, as many of the Nutritionists and medical professionals respected, and pointed out that often eat astaxanthin and other red foods have many benefits for the body.

In August 2018, the people's network - Life Times with "beef, tomatoes, chili peppers ...... deciphering the nutritional code of red food" as the title, from the point of view of nutrition on our common red food nutrition and sources of analysis reports.

Screenshot of People's Health Network

In order to let more people recognize and understand and eat more, often eat red food, so that we have a healthier body, I have shared the article below. I'd like to share this article with you! Not much to say, together with the nutrition experts to learn the insights of it!

Beef, tomatoes, chili peppers ...... often appear on our table red food is really a lot. Why are they so red? What are the advantages from a nutritional point of view? Generally speaking, the red color of common foods mainly comes from the following components.

1. Hemoglobin. The raw meat of mammals such as pigs, cows and sheep is red, known as "red meat", and the red color comes from heme (rich in divalent iron) in the muscle. Hemoglobin is the best choice to replenish iron and blood, and iron deficiency anemia should eat more red meat. However, eating more red meat in the general population increases the risk of cardiovascular disease and cancer. After heating and cooking or baking, heme loses its bright red color and becomes dark red or gray-brown.

2. Astaxanthin. Salmon, salmon, rainbow trout is red, but can not be classified as "red meat" category, because its red color is mainly from astaxanthin, not hemoglobin. In live shrimp, astaxanthin binds to proteins and appears blue; when heated, the proteins denature to release astaxanthin to show red color. Astaxanthin is also one of the carotenoids, with super antioxidant capacity, have improved immunity, anti-aging, fatigue and other effects. Astaxanthin gives a beautiful red color to many animals, such as lobsters, krill, and crabs. Neither birds, crustaceans nor fish can synthesize astaxanthin; the astaxanthin in their bodies comes from algae at the lowest end of the food chain.

3. Lycopene and other carotenoids. The red color of tomatoes comes from a carotenoid, lycopene. Unlike the well-known beta carotene, lycopene can hardly be converted to vitamin A, but it has a strong antioxidant capacity. Lycopene has also been shown to improve immunity and regulate blood lipids in animal experiments. In addition to tomatoes, watermelon, carrots, red grapefruit and strawberries also contain lycopene. Of course, there are hundreds of carotenoids, ranging in color from bright yellow to dark red, all with antioxidant properties.

4. Capsaicin. Red chili peppers, red peppers red from capsaicin, belonging to the carotenoids in the lutein, with antioxidant effects. Note that capsaicin is not spicy (the spicy substance is called "capsaicin"), so the color of chili peppers and green peppers has nothing to do with whether they are spicy or not.

5. Anthocyanins. Cherries, strawberries, cranberries and other fruits of the red color from a large class of substances called "anthocyanins". Anthocyanins belong to the polyphenol class, is also a very strong antioxidant, scavenging free radicals ability is super. In animal experiments, anthocyanins have been shown to improve immunity, regulate blood lipids, fight cancer, and many other effects. There are hundreds of anthocyanins, some red, some purple or black, such as red wine, red radish, purple potatoes, red beets, purple kale, jujubes, pomegranates, hawthorn, blood oranges, purple onions, red anchovies, blackcurrants, black peanuts, black sesame seeds, black goji berries and so on (these foods are more or less contain carotenoids), it can be said to be the most important to the fruits and vegetables coloring the "pigment! ". But the red color of red dragon fruit is not anthocyanin, but "beet red pigment", beet red pigment red and some anthocyanins as beautiful, but its health value is far less than anthocyanins. Beet red pigment is very stable in the body, not antioxidant effect, can be discharged from the urine, looks like "hematuria".

The above is the people's network on the red food sources and eat more red food on the body's benefits of the report (quietly, not important content I help you delete ha). I think we all have a deep and correct understanding of red food.

But I still want to remind more mouth, if you are interested in astaxanthin, you must choose from the red algae extracted from the algae source astaxanthin production of products, do not choose the wrong, industrial synthesis of astaxanthin not only has no effect, but also affect your physical and mental health.