Phyto-chemical study
of
colour of foods
&
its disease curing ability
Presented by
Dr. Sudhakar Kokate
Director PPRC, India
Meaning of colour BLUE
Trust
Cleanliness
Peace & calm
Loyalty
Tranquillity
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Colour therapy
Decreases appetite
Lowers blood pressure
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Chosen rarely
More saturated fat
May contain trans fats
Higher amount of added sugars
Less fibre
Higher amount of sodium
Higher amount of calories
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Phyto-chemical constituents
Anthocyanins
Phenolics
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Phyto-nutrients present
Phenolic acids
Anthocyanins
Viatmin C
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Phyto-medicine
Benefit brain function
Improves heart health
Lowers risk of high Blood pressure
Lowers risk of Cancer
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Disease curing ability
Cancer
Blood pressure
Atherosclerosis
Brain functions
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Blue herbs
Borage
Hyssop
Rosemary
Sage
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Very few foods in blue colour
are present in nature
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Blue peppers
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Blueberries
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Blue plums
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Blue potatoes
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Blue grapes
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Blue corn
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Medicinal herbs
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Borage
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Hyssop
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Rosemary
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Sage
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