Natural dyes, of vegetal origin, used in the food

Abstract

Research undertaken over the past decades have shown that due to the antioxidant capacity of natural pigments, their use in the food industry represents an immeasurable therapeutic potential for maintaining human health by preventing cardiovascular diseases, the risk of cancer and other imbalances caused by daily stress and by the disorganized lifestyle of modern man.Plants are established sources of industrial, pharmaceutical and aromatic compounds, which have been for milleniums the main source for obtaining bioproducts essential for the survival of the fauna. Dyes are natural or synthetic organic coloured substances, which absorb light in the visible part of the spectrum and have the property of colouring the substrate they are applied to.