A colourful food palette: health benefits and beyond

Plant compounds such as carotenoids, betalains, anthocyanins, anthoxanthin, chlorophylls or carminic acid present in fruits and vegetables as natural colorants have been well characterized to possess bioactive properties. The colouration of the food is a key factor in identifying its nutritional integrity and also gives an estimate about the level of processing it has undergone. For example, refined and processed food that has turned brown from extreme heat or high pressure is devoid of the colorful, magical phytonutrients which the natural whole food ingredients possess – and which a body needs to stay truly healthy. Phytonutrient study is one of the most appealing areas of nutritional research being undertaken today and is expanding our knowledge of the health benefits of food much beyond the macronutrients and micronutrients. Also, food security is a major area of concern worldwide. Amongst the many issues of food security, providing access to adequate nutritious food at nominal charges is a challenge yet to be fulfilled. Naturally pigmented foods with their multiple health benefits are a good fit for alleviating the food security scare.