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Food dyes and their effect on health

made by Liliana Ligenza vel Ozimek

Which dyes we will talk about?

The dyes we will focus on will be of natural origin, such as:

  • carotenoids
  • chlorophyll
  • anthocyanins

Carotenoids

It is the dye responsible for the color red, orange and yellow in vegetables and fruits.

carrots, spinach, pumpkin, tomatos, apricots morele and melons

Impact on health

  • reduces the risk of cancer development
  • they lower the level of bad cholesterol
  • they are necessary for the proper functioning of eyesight
  • support the work of the brain

Chlorophyll

The best sources of chlorophyll are, of course, green vegetables: spinach, kale jarmuż, lettuce, cabbage, parsley and dill koperek, as well as herbs such as

nettle pokrzywa and dandelion mniszek lekarski.

Impact on health

  • cleanses the body by removing toxins
  • regulates the pH of the body
  • strengthens the immune system
  • supports the fight against viruses and bacteria
  • preventing diseases and infections

Anthocyanins

Pigments that supply the colors of red blue, purple or black and accompanying sun protection to many fruits and plants.

For example in:

blueberries, blackberries, grapes, and pomegranates, red radish, red cabbage.

Impact on health

  • Protection Against Free Radicals
  • Anti-Inflammatory Properties
  • Anti-Viral Benefits
  • Enhancement of Heart Health
  • Improvement of Circulation
  • Protection from Cancer
  • Prevention of Obesity
  • Reduction of Allergies
  • Deterrence of Collagen Breakdown

Fun fact:

Anthocyanin molecules will change their color depending upon the pH of their environment thus it may serve as a pH indicator.

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