• Dr. (Mrs.) Vandana Bharti Assistant Professor Department of Home Science, Govt. Maharani Laxmi Bai Girls PG College, Indore



Health, Vegetables, Pigments

Abstract [English]

The information provided in this article is to obtain a further understanding of the beneficial health effects of various food pigments naturally occurring in plant products. The bright colors of many vegetables contribute much to their appeal. The colors result from the various pigments contained in their tissues. Most of the pigments occur in plastids –specialized bodies lying in the protoplasm of the cell. Sometimes the water – soluble pigments are dissolved in the vacuoles and not generally distributed throughout the cell. Thesepigments display various colors and are made up of different phytochemicals commonly found in the food matrix such as orange (β-carotene), yellowish-green (lutein), green (chlorophyll), and blue-purple (anthocyanin). Lycopene is the red colored pigment abundantly found in red colored fruits and vegetables such as tomato, papaya, pink grapefruit, pink guava and watermelon.


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Gloria Tsang, RD, editor-in-chief of

Kathy Hoy, EdD, RD, nutrition research manager for the PBH(Produce for Better Health Foundation)

Müller, K.; Zucoloto, S.; Albuquerque Jr., R.F.; Vannucchi, H. Lack of inhibitory effect of lycopene on dysplastic lesions induced by 7,12-dimethyl-benz[a]anthracene in hamster buccal pouch. Nutr. Res. 2007, 27, 574–579.

Susan Bowerman, MS, RD, CSSD, a lecturer in the department of food science and nutrition at Cal Poly San Luis Obispo and coauthor of What Color Is Your Diet




How to Cite

Bharti, V. (2014). COLORFUL LIFE HEALTHY LIFE. International Journal of Research -GRANTHAALAYAH, 2(3SE), 1–3.