Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?
Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storag...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/7/1357 |
| _version_ | 1827734134792912896 |
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| author | Kinga Lis Zbigniew Bartuzi |
| author_facet | Kinga Lis Zbigniew Bartuzi |
| author_sort | Kinga Lis |
| collection | DOAJ |
| description | Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties. |
| first_indexed | 2024-03-11T01:21:13Z |
| format | Article |
| id | doaj.art-069d771e38e046d58de11642ba317990 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T01:21:13Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-069d771e38e046d58de11642ba3179902023-11-18T18:04:44ZengMDPI AGAntioxidants2076-39212023-06-01127135710.3390/antiox12071357Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?Kinga Lis0Zbigniew Bartuzi1Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, PolandDepartment of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, PolandColor is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.https://www.mdpi.com/2076-3921/12/7/1357allergyanthocyaninsbetaninchlorophyllscarotenoidscurcumin |
| spellingShingle | Kinga Lis Zbigniew Bartuzi Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? Antioxidants allergy anthocyanins betanin chlorophylls carotenoids curcumin |
| title | Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? |
| title_full | Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? |
| title_fullStr | Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? |
| title_full_unstemmed | Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? |
| title_short | Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy? |
| title_sort | plant food dyes with antioxidant properties and allergies friend or enemy |
| topic | allergy anthocyanins betanin chlorophylls carotenoids curcumin |
| url | https://www.mdpi.com/2076-3921/12/7/1357 |
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