Plant Pigments: Nature’s Protective Shields for Your Body

Dr. Ali Bayoumi, at the Food Technology Research Institute, confirmed that food colorings are no longer just secondary additives to improve the appearance of products, but rather they represent a vital axis that combines industrial technology with direct health benefits.

He pointed out in his report that the shift towards “natural colours” represents a safety guarantee for the consumer, as they are derived from plant, animal and microbial sources that fall under the classification of “generally safe” materials (GRAS), which do not require complex permits like their industrial counterparts.

Natural colors

Bayoumi explained that natural colors, especially the “carotenoids” group, play very important biological roles that go beyond dyeing foods yellow and red. The “beta-carotene” compound, which is abundant in leafy vegetables, carrots, and mangoes, represents the primary generator of vitamin A in the human body, making it an indispensable element for strengthening vision, strengthening the immune system, and supporting vital growth and development processes.

In a related context, the report shed light on the genius of the compound “lycopene,” which is the red pigment prevalent in tomatoes and watermelon.

Although lycopene does not convert to vitamin A, it has a competitive advantage as one of the most powerful natural antioxidants.

Studies cited by Bayoumi revealed that high consumption of lycopene is closely linked to a reduced risk of prostate cancer, heart disease, and atherosclerosis, in addition to its superior ability to protect the skin from ultraviolet rays and inhibit the oxidation of harmful cholesterol.

Bayoumi concluded his report by pointing out the amazing biological properties of these natural dyes, as they improve communication between cells and stimulate antioxidant enzymes in the liver and plasma.

He stressed that these “smart colors” found in the body’s tissues, especially lycopene, which is concentrated in vital glands and organs, represent the first line of defense against free radicals, which makes choosing naturally colored food a healthy decision that goes beyond merely satisfying the sense of sight.