The ancient says "It is person's nature to love beauty." It means the food and sex are the natrue of human beings, which are also the most interest of human beings.Today, people love to say " beautiful sight as a dish", which means beautiful faces will cause man's nature of excited, and even make them forget the nature of eating. To distort the meanings of those two sentences, the reason is found too: loving to eat the coloury food is also a nature of human. Brightly coloured food brings a good appetite.

        As concur as consumers suspect the coloury processed food in supermarket, and reseachers are more and more interested with the riched colour of nature food. The reason is simple: the colour in,processed food often come from various synthetic dyestuff, but the colour of nature food relate to the healthy characteristics.

       In a report in 2007, the US. reseacheers assay the oxidation resisting of 33 kinds of beans, and the colour of their seed capsule, cotyledon,and the Total polyphenols,Total flavone, Total condensed tannin,etc. , to explore beans in the relationship between the colour and its healthy compositions, and the relationship to the oxidation resisting. The result proves, in the same kind of beans, that the darker the colour , the more the polyphenols, and the stronger the oxidation resisting. For example, among the type of soybeans, the oxidation index of black beans are several times to ten times higher than the yellow beans. And it is the same to the other beans, white beans are lowest, then the colour depth grain-beans, and the deep red and black beans are the higheat.

        In fact, this character is not merely belong to beans. Nature food are varieties and colorful, and the deepest colour one always has the highest nutritive value, the strongest healthy protections. For instance, those characteristics of black rice are much higher than white rice, black millet higher than yellow millet, sesame higher than white sesame, and so on. It is the same to the vegetables, bottle green vegetables are more healthy than the pale green, such as green cauliflowers are higher than white cauliflowers; dark green cabbages are higher than light green cabbages; purple eggplants are higher than light green eggplants; purple onions are higher than white onions. It is all the same to fruits, purple grapes are higher than the light green grapes; yellow peach higher than the white peach; yellow apricot higher than white apricot; red cherry higher than yellow cherry.

        It is because variety pigments in all plants have terrific health values, especial the strong effect of oxidation resisting. while the higher pigments index plants always have stronger disease resistance and more wonderful nutritional ingredient.

         People love bright colour probably is a kind of pursuit of health from genetic instincts. Namely, in the age of underdeveloped science, the sensory characteristics of food, in fact, represents the health characteristics of food. Beautiful color prove it's fresh, and oxidation resistance, etc; Good taste represents rich nutrients in food. Unfortunately, because of natural pigments fade easily and are difficult to take a long-term persevation. In modern society, more and more stable, excellent pigmentability food use synthetic deystuff to instead of the natural pigment. They bring in gratification, can not bring the corresponding health benefits

        So, in the choice of natural food, we have the reason to say " it is reasonable to lust" completely. More heavey, more bright, more healthy. But, in the choice of processed foods, we might as well less lewd mood, the color is more simple product, perhaps more health needs.