By: Alondra Segoviano writing for Well+Good
You may have come across the saying “eat the rainbow,” which advocates for eating a diverse and colorful group of nutrient-dense foods. But have you ever wondered what exactly gives foods their color? We can thank compounds that act as antioxidants, including polyphenols and flavonoids, for that. One key colorful compound to know about are carotenoids, which are yellow, orange, or red fat-soluble pigments found in fruits and vegetables that act as potent antioxidants and anti-inflammatory agents in our bodies.
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