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Colours and Flavours: Chromotherapy at the Table
Cibo e Benessere

Colours and Flavours: Chromotherapy at the Table

Health is on the plate... colourful! Cooking is

di Tibiona 02 May 2023 2 min di lettura

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Health is on the plate... colourful!

Cooking is an art that involves all the senses, including sight. The presentation of food is as important as its taste and texture, as the appearance of a dish can influence the desire to eat it. The colours of foods are not only aesthetically pleasing, but they are also an indication of the nutrients contained within them. When we choose to eat a wide variety of colourful foods, especially fruits and vegetables, we can be sure we are taking in a range of essential nutrients that help us stay fit and healthy. Perhaps not everyone knows that the colour of foods can have a significant impact on our psyche and often determines our food choices. For example, red and orange foods are associated with vitality and energy, while green foods are associated with health and nature. It is good to know that colours can influence our decisions, as we are more inclined to choose foods that make us feel good and satisfy our emotional desires.

Artificial Colourants

The food industry is well aware of this and often uses artificial colourants to create an illusion of freshness, flavour, and nutritional value. For example, artificially coloured fruit juice may appear more fruity and refreshing than a natural smoothie. Or low-quality meat that may be treated with colourants to look fresh and inviting. It is therefore important to buy foods with natural ingredients and to read food labels carefully to make informed and healthy choices.

Natural Colourants

Fortunately, there are many natural alternatives that can be used in cooking. For example, spirulina, a very healthy algae, can be used to create green and blue colours. Matcha tea can be used to create a deep green, while rhubarb can be used to create a vibrant pink. Let’s take a look at some of the natural colourants that can help us create colourful dishes while also providing nutritional benefits:

RED

YELLOW

BLUE

GREEN

WHITE/BLACK

Why Eat Colourfully? The colours of foods not only influence our perception but also their nutritional composition. For example, red and orange foods like tomatoes and carrots contain lycopene and beta-carotene, which are important antioxidants for heart and skin health. Green foods like spinach and broccoli contain chlorophyll and vitamin K, which are important for bone health and the immune system. What colours can indicate at first glance the presence of essential nutrients for our well-being? Let’s find out together: The red colour is often associated with tomatoes and pomegranates. These foods contain lycopene, an antioxidant that can help protect the heart. Pomegranates also contain ellagic acid, another antioxidant that can help prevent cellular damage and protect against cancer. Dark red fruits contain anthocyanins, a type of antioxidant that has been shown to have beneficial effects on cardiovascular health and blood glucose control. Orange foods like carrots and oranges are rich in beta-carotene, which the body converts into vitamin A. This vitamin is important for eye and skin health, as well as for growth and development. Orange foods may also contain flavonoids, such as naringin in oranges, which can help reduce inflammation and the risk of chronic diseases like diabetes and obesity.Green foods like spinach and broccoli are rich in chlorophyll, a pigment that helps plants convert sunlight into energy. Chlorophyll may also have beneficial effects on human health, as it can help eliminate toxins from the body and reduce inflammation. Green foods are also rich in vitamin K, which is essential for bone health and blood clotting. Purple foods like blueberries and plums contain anthocyanins, pigments that have antioxidant properties. Anthocyanins can help reduce inflammation and protect against heart disease and cancer. Additionally, blueberries are also a good source of vitamin C, which helps maintain skin and immune system health. Finally, white foods like onions and cauliflower may contain sulfur compounds, such as allicin, which can help reduce the risk of cardiovascular diseases and certain types of cancer. Additionally, white foods can also be a source of dietary fibre, which is important for gut health and blood sugar regulation.

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Content written with the support of AI tools and reviewed by the editorial team — Editor-in-chief: Bongiovanni

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