Different colors and how we taste them
The old adage “we eat with our eyes” has been backed up the research of Charles Spence, Department of Experemental Psycholog Oxford, the Oxford experemential psychologist, who says “half our brain is visual in some sense, versus just a few percent for overall taste sense. So in cortical real estate, vision is always going to win”
Food has been colored for centuries using natural dyes. Some of the most common ones are carotenoids, chlorophyll, anthocyanin and turmeric. Cybercolors are advocates of natural food color.
- Anthocyanin contains antioxidants that are heart healthy.
- Chlorophyll, is rich in isothiocyanates, which have anti-cancer properties
- Lycopene, a carotenoid, is a powerful anti-oxidant, reducing the risk of some cancers
- Beta-Carotene is a particularly good anti-oxidant.
- Lutein is especially beneficial for eye health.