We all know that a colourful plate of food is attractive, but did you know that the colour red in food is not only aesthetically pleasing but is created by an important phytonutrient?
The red in tomatoes and pink grapefruit is from a phytonutrient called Lycopene. This amazing nutrient has a long list of health benefits. It’s most commonly found in tomatoes but you can also find it in many other fruits and veggies, like guavas, watermelon, apricots and papaya.
Lycopene is not soluble in water and is mostly responsible for the staining of cookware after making spaghetti sauce! While the staining may be tough to scrub clean, it’s definitely worth the effort because this amazing phytonutrient has a host of impressive benefits.
As an efficient antioxidant, Lycopene is thought to reduce free radicals that are linked to many degenerative diseases such as cardiovascular diseases, premature aging, cancer and cataracts.
Renews cell growth
With red foods like capsicum and chillies you will find heaps of Lycopene as well as vitamin C, which encourages new cell growth and boosts your immune system.
Antibacterial, antifungal and anti-inflammatory properties
Lycopene possesses antibacterial, antifungal and anti-inflammatory properties. Lycopene can help to reduce inflammation of the gums and can help to fight infections of Candida albicans.