Red foods – what are the benefits?
The most powerful antioxidant, lycopene, provides the red colour to food. One of its properties is the fight against free radicals, and some anti-cancer activity is also assumed. Heat treatment not only does not destroy this substance, but even increases its bioavailability.
Another antioxidant that red foods contain is phenol. It is a great helper in the fight against stress and prolonged depression.
Flavonoids contained in red foods are responsible for visual acuity and good memory.