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Red is a powerful signal colour for our bodies and often means that a fruit or vegetable has reached the ideal ripeness for eating. 

For this reason, red has since time immemorial been an important colour in our choice of foods. Red is also very noticeable, which made it easy for our ancestors to find in amongst tangled vegetation. This is why the colour red plays an important role in nutrition. Red has a warming, stimulating and invigorating effect on the entire organism. The circulation, blood pressure and heart function, in particular, are noticeably stimulated. Red also improves stamina and imparts self-confidence. If you are suffering from constant fatigue and lack of motivation, the best thing to do is eat a tomato.
Secondary plant compounds and efficacy

The plant compound lycopene is responsible for this stimulating signal colour. It 
belongs to the carotenoid group. As an antioxidant, it inhibits free radical formation, thus protecting the body's cells from damage. Lycopene has a highly beneficial effect on the eyes, provides protection from the inside against solar UV radiation and can even help prevent prostate cancer. It is interesting that, unlike other vitamins and minerals, the body can absorb lycopene better from foods that have been cooked. This means that our bodies absorb the lycopene from cooked red vegetables much more effectively than that found in raw vegetables.
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