博客來＂Color-Coded Nutrition: The Science Behind Food Color, Phytochemicals, and Nutritional Power＂ is Volume 3 of ＂The Smarter Nutrition Library＂, a series created to connect rigorous food science with practical, real-world application. This book explores nutritional chemistry, food science, phytochemistry of food color, how food pigments like anthocyanins, carotenoids, chlorophylls, and polyphenols shape antioxidant capacity, metabolic resilience, cognitive performance, gut ecology, and overall vitality.
Designed for nutrition professionals, chefs, product developers, and curious learners, it moves beyond abstract theory to offer applied frameworks: how food pigments shift with pH, heat, and light; how bioavailability changes with fats, fibers, and minerals; how food color combinations create synergy; and how to preserve vibrancy and function during cooking or formulation. Each table, chart, and guideline reflects insights gathered from research, culinary practice, and product development across diverse environments.
This is not just a scientific reference, it is a working companion, built to be used, revisited, and translated into better meals, smarter products, and richer nutritional understanding. In a world where food choices are increasingly complex, color remains one of the most intuitive and powerful guides to health.
