The heat in summer makes us reduce fatty and heavy foods. Especially in the afternoon and evening we want to eat something light and pleasant. Fruits and vegetables fill us with many useful substances and give strength to the body. Many doctors recommend changing your diet by eating by color. Take, for example, red, which inspires many people. Here is what colors some fruits and vegetables in this color and why to consume them this season ...
Food colors are derived from the dominant phytochemicals in plants. Red is due to lycopene and anthocyanins. These phytochemicals stimulate the body and give us energy.
Lycopent, for example, is an important pigment in a family of plant pigments called carotenoids. It is responsible for the red color in our fruits and vegetables and is characterized by powerful antioxidant activity. Lycopene is a potent fat-soluble phytochemical that reduces the risk of various cancers, including prostate, breast and lung cancer. The reason for this is that it inactivates insulin-like growth factors or cells that turn into cancer.
Anthocyanins are another photochemical. They increase the bioavailability and potency of other types of phytochemicals. They contain intense antioxidants and fight estrogen-dependent diseases, stimulate the anti-inflammatory response and successfully regulate the immune system.
Red fruits and vegetables are found in almost every diet. They are not only delicious but also useful. Here are the health benefits of four of them:


They contain large amounts of anthocyanins and other bioavailable antioxidants. The fruit, which is a favorite of young and old, is also a source of fiber and minerals potassium, magnesium and phosphorus.


One of the red fruits that are rich in antioxidants. The amount of anthocyanins, tannins and ellagic acid in pomegranate juice makes it a superfood. They reduce the damage caused by inflammation in the body and fight oxidative stress. That is why pomegranate is very useful for heart health.

Pepper peppers

A useful vegetable in which, in addition to lycopene and anthocyanins, there are minerals such as iron, copper, zinc and potassium. Some types of red peppers regulate the levels of bad cholesterol, and the selenium in them strengthens the heart.


They are among the most preferred salads in the summer. A study shows that 80% of lycopene intake in the United States is in the form of tomatoes. It turns out that tomatoes prepared in different ways have a much higher pigment content, because after processing it reduces the water content in vegetables and increases the concentration of the phytochemical. 
Tomatoes contain essential carotenoids, which together with lycopene increase their antioxidant capacity. They also contain potassium, which plays an important role in maintaining the health of the nervous system.