Plants, Food Colours, & Recipes
Phytochemistry is defined as the study of plant chemistry, including the chemical processes that take place in plants, the nature of plant chemicals, and the various applications of such chemicals to science and industry. Phytochemicals is a term that simply means plant chemicals.
Everything in plants – the sugars, fibre, vitamins, and antioxidants are phytochemicals. This science of plant chemistry and products is now seriously researching the connection between the nutritional value of food and the plant’s colour. What scientists are discovering is that a multi-coloured meal is not only a feast for the eyes but is more beneficial for your health. Each colour is linked to a different phytochemistry and offers specialized health benefits.