الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Plant compounds such as carotenoids, betalains, anthocyanins, anthoxanthin, chlorophylls or carminic acid present in fruits and vegetables as natural colorants have been well characterized to possess bioactive properties. The colouration of the food is a key factor in identifying its nutritional integrity and also gives an estimate about the level of processing it has undergone. For example, refined and processed food that has turned brown from extreme heat or high pressure is devoid of the colorful, magical phytonutrients which the natural whole food ingredients possess- and which a body needs to stay truly healthy. Phytonutrient study is one of the most appealing areas of nutritional research being undertaken today and is expanding our knowledge of the health benefits of food much beyond the macronutrients and micronutrients. Also, food security is a major area of concern worldwide. Amongst the many issues of food security, providing access to adequate nutritious food at nominal charges is a challenge yet to be fulfilled. Naturally pigmented foods with their multiple health benefits are a good fit for alleviating the food security scare. Scientists have confirmed that plant pigments not only protect plants from external damages, they also have a great impact on human health due to its curative and healing properties. The very first pigment, chlorophyll is a water-insoluble plant pigment that has antioxidant, antimutagenic, anti-cancer and antimicrobial properties. Water-soluble vacuolar pigment anthocyanin is responsible for the blue and purple colouration of fruits and vegetables. It can cure liver injuries, improves eyesight and also can suppress tumor growth. Carotenoids, betalains and anthocyanins responsible for red colouration, possesses antioxidant, anticancer and CVD preventing properties. Yellow and orange pigmented carotenoids can be converted into vitamin A, which is essential for growth, immune functioning and eye health. Anthocyanin and anthoxanthin are respectively responsible for giving black and white colouration to food stuffs. These plant pigments can be extracted by applying high Hydrostatic Pressure, Pulsed Electric Field, Sonication-assisted Extraction for further commercial purposes. Even though most phytonutrients are officially considered ‘non-essential nutrients’ and their consumption is not needed for survival but still they areessential for deep-seated good health, wellbeing, immunity – and definitely, longevity. The natural pigments are not only powerful antioxidants, but they also have a host of other health benefits. Many studies have reported the biological and pharmacological activities of carotenoids, flavonoids and anthocyanidins, including antioxidant, anticancer, antiviral, antibacterial, anti-inflammatory, antiallergic, antithrombotic, cardioprotective, hepatoprotective, neuroprotective, antimalarial, antileishmanial, antitrypanosomal, and antiamebial properties. Carotenoids and their metabolites are supposed to have positive effects on several ROS mediated diseases such as cardiovascular disease, osteoporosis, cancer, and myocardial infarction in smokers. The epidemiological study indicated that carotene-rich foods and supplements could prevent prostate cancer to a certain extent. However, there was also suggested that a high dose of carotene has no effect on preventing lung cancer in smokers.