In the past, fruit and vegetables account for a big part in people's daily food, which is characterized by rich and healthy. Later, people realize that many could bring fruits and vegetables bright colors of pigment is actually very valuable nutrients.
Modern technology also applies to the development of more sophisticated products. In nature there are many colors, some colors can be used as food coloring, can also be used as important nutrients, many of these pigment colors are yellow, Orange and pink.
Anthocyanins are natural pigments, they are found in fruits and vegetables, fruits and vegetables appear red to blue color. In industrial production, source of most of the pigments used for grape, elderberry, raspberry and red cabbage (cabbage). Anthocyanins not only acts as a pigment, and there are many biological activities, anthocyanins have different properties from different sources. Anthocyanin can reduce the risk of heart disease comes from the grape skins, derived from elderberry anthocyanins of influenza viruses with resistance, from raspberry anthocyanins have good protection for your eyesight.
Another class with nutritional characteristics of natural pigments are carotenoids. Carotenoids are widely distributed in nature, usually yellow, Orange and red. Mixture of most fruits and vegetables contain carotenoids, from fruit and vegetable extracts are obtained in humans an important source of essential nutrients, was now has 600 different carotenoids in nature.
Beta-carotene is the most common carotenoids, now widely used in the food processing, application of β-carotene in butter and margarine have years of history, it not only provided these products with a yellow hue, and can also provide vitamin a, this is due to beta carotene can be converted to vitamin a in the body. In many countries there are regulations, namely margarine must add vitamins a, therefore, sources of beta carotene into vitamin a.