Superfoods Detox – a palette of benefits for your mind and body

The colorful fruits and vegetables are not only tempting to our senses but also bring tremendous benefits to our health.

Why are plant colors important for our body?
Did you know that pigment molecules in plant foods are a source of antioxidants? Pigment phytochemicals are found naturally only in plants and are capable of providing health benefits that surpass those of already known nutrients. This component of fruits and vegetables indicates their antioxidant content and determines the plant's coloring. They always function in synergy with the other nutrients (vitamins, minerals, and fiber) in fruits and vegetables.

Antioxidants have an extremely important mission in the human body. They fight free radicals. The color of a plant, such as that of a blueberry, for example, indicates the presence of some of these phytochemicals. They protect the plant from various influences, such as insect attacks. In nature, this is called biochemical defense.

How does the palette of antioxidants help us?
Adding colorful foods to our diet helps diversify the substances and antioxidants we consume. Each group of phytochemicals, based on its color, brings different health benefits. For example, green pigment molecules support liver functions, while orange ones benefit vision. Antioxidants improve your health, good appearance, and positive mood.


Let's group plant antioxidants by color: Green, Yellow, Orange, Red, Purple, White.

Green antioxidants – detoxification, supportive liver function, flexible joints
Family: Carotenoids
Antioxidant: Chlorophyll
For the plant: Extremely important for photosynthesis
Found in: all leafy greens: spinach, green onions, green garlic, arugula, broccoli, kiwi, lettuce, sorrel
Benefits: Chlorophyll = "plant blood"
Besides being of immense importance for photosynthesis, chlorophyll is very similar in structure to hemoglobin. It has been proven to function as a physiological stimulant on red blood cells. Furthermore, the substance captures sunlight and transforms it – consequently energizing cells with sun. Chlorophyll is a powerful antioxidant, well-known for its purifying activities. It helps bones and muscles stay strong. This green pigment is used as an alkalizer for nutrients in the body. Chlorophyll is also known to support the cleansing process and normal liver function. It is believed that green foods rich in chlorophyll can bind with heavy metals and remove them from the body. Most research in this direction has been done on chlorella – an algae named after its high chlorophyll content.
Interesting: Most green foods are known to be rich in iron – especially spinach and nettles. Unfortunately, the truth is that this element is in a very complex, long, and stable chain and cannot be digested in the stomach.
Additional benefits: Besides chlorophyll, leafy green vegetables are extremely valuable as a source of minerals, vitamins, and enzymes.
Tip: Green foods are great not only for salads but also as fresh fruits and in smoothie recipes. Combine them with kiwi and a little honey for a deep body cleanse.

Yellow antioxidants – for elastic skin
Family: Carotenoids
Antioxidant: Lutein, Zeaxanthin
Important: For a healthy retina and elastic skin
Found in: zucchini, yellow peppers, corn, pineapple, etc.
Benefits: The substances contained in yellow fruits and vegetables aid digestion and stimulate the immune system. Lutein and zeaxanthin are vital substances for retinal health. They improve detailed vision and prevent blindness. In addition, the antioxidant properties of yellow foods ensure healthy and elastic skin.
Additional advantages: Yellow foods maintain normal brain function.
Tip: Add sunny yellow fruits to your diet and enjoy beautiful skin and crystal clear vision.

Orange antioxidants – for sparkling eyes
Family: Carotenoids
Antioxidant: Beta-carotene
Important: Non-toxic precursor to Vitamin A.
Found in: zucchini, pumpkins, papaya, apricots, peaches, oranges, carrots, melons, sweet potatoes, plums, etc.
Benefits: Beta-carotene is a key substance that enhances skin health, eye sharpness, and night vision. We cannot overlook the qualities of orange foods as strong immune stimulants. They help reduce inflammation in the body and quickly fight flu and colds. An interesting fact is that orange antioxidants maintain a summer golden tan. While nourishing the skin from within, beta-carotene protects it from harmful UV rays and contributes to even pigmentation.
Interesting: Cooked carrots increase the digestibility of beta-carotene.
Additional benefits: Orange fruits and vegetables support kidney health and women's reproductive function.
Tip: Keep in mind that alcohol, cigarettes, and contraceptives block the absorption of beta-carotene.

Red antioxidants – for a happy heart
Family: Carotenoids
Antioxidant: Lycopene
For the plant: Protects plants from the toxic effects of oxygen and light.
Found in: tomatoes, red beets, pomegranates, strawberries, raspberries, cherries, pink grapefruit, watermelon, red cabbage, red onions, red peppers, etc.
Benefits: Lycopene is one of the powerful antioxidants. It is still a matter of scientific evidence whether it can prevent DNA damage and so-called age spots.
The facts: The lycopene molecule has a structure that binds to a free oxygen atom and/or peroxyl radicals, thus neutralizing them. These free radicals, remaining in the body, can damage cellular DNA. The lycopene molecule has about 100 times stronger antioxidant activity than vitamin E (one of the proven natural antioxidants).
Interesting: Contrary to popular belief, with heat treatment, nutrients in fruits and vegetables (e.g., Vitamin C) are not lost. Cooking tomatoes increases the bioactivity of lycopene. Tomato paste, for example, is better than fresh tomatoes.
Additional benefits: In recent years, the claim that tomato extract affects blood clotting and blood density, which can reduce the risk of heart attack, has also been scientifically proven.
Tip: The more intense the red color of the fruit/vegetable, the higher its lycopene content.

Purple antioxidants – for healthy nerves and eternal youth and beauty
Family: Flavonoids
Antioxidant: Anthocyanins
For the plant: Protects plants from the harmful effects of UV rays
Found in: blackberries, eggplant, red grapes, plums, red and black currants, purple cabbage, figs, mulberries, etc.
Benefits: Flavonoids are a group of antioxidants known for their contribution to youthful and beautiful skin. It is crucial to know that they help normalize blood cholesterol levels and blood vessel elasticity. They support blood flow to the eyes and nervous system, thereby caring for their health. They improve good memory and can slow down skin aging.
Additional advantages: Research on the contribution of anthocyanins and elderberry extract shows that these substances maintain high levels of vitamin E in the body. They are also the vitamin-antioxidant for the heart and youth.
Tip: Add seasonal purple fruits and vegetables to your menu to improve your digestion as well.

White antioxidants – for the immune system
Antioxidant: Phytochemicals
Important: Strong immune stimulants with antibacterial properties
Found in: garlic, onions, turnips, cauliflower, alabaster, potatoes, etc.
Benefits: White foods do not attract our attention with bright colors, but we should not underestimate them. They are rich in phytochemicals, some of which are missing in their colorful relatives. One of the valuable chemicals is allicin. It plays an essential role in lowering blood pressure. White foods are very strong immune stimulants with pronounced antibacterial properties and anti-inflammatory action. They care for heart health, supplying us with minerals and vitamins.
Additional benefits: White foods promote gut health by preventing the formation of polyps on the walls of the colon. They also care for our lymphatic system.
Tip: Do not neglect white foods. It is no coincidence that they are available in the winter season – they support our immunity and fight bacteria, viruses, and inflammation.

Make your daily diet colorful, take advantage of the benefits of antioxidants. Achieve balance through a variety of tastes, colors, and aromas.