## 2 Red-Colored Foods and Bioactive Compounds  
Red-colored foods have been shown to contain much higher levels of bioactive compounds such as phenolic compounds, flavonoids, and carotenoids than other foods. The high amount of bioactive compounds in red-colored food can be utilized as a functional food source against many diseases, such as diabetes, cardiovascular disease, and various other oxidative stress-induced metabolic diseases. Table 1 and Supplementary File S1, are from FooDB ([[https://foodb.ca/](https://foodb.ca/)]([https://foodb.ca/](https://foodb.ca/)) (accessed 15 January 2022)). Web-based searches of the PubMed database were performed using the following terms: (\"Beet\" OR \"Tomato\" OR \"Italian sweet red pepper\" OR \"Red radish\" OR \"Cranberry\" OR \"Pomegranate\" OR \"Cherry\" OR \"Red sweet potato\" OR \"Strawberry\" OR \"Red raspberry\" OR \"Watermleon\" OR \"Red grapefruit\" OR \"Hibiscus\" OR \"Red apples\" OR \"Prickly pear\" OR \"Plum\" OR \"Red onion\" OR \"Radicchio\" OR \"Acerola\" OR \"Redcurrant\" OR \"Red huckleberry\" OR \"Fig\" OR \"Adzuki bean\") and (\"flavonoid\" OR \"carotenoids\" OR \"phenolic acid\" OR \"bioactive compounds\") and (\"cardiovascular disease\") and (\"metabolic disease) and (\"clinical trial\"). The summaries of these published articles in Tables 2-5 include intervention studies. \begin{table}
\begin{tabular}{c c c c c} \hline
**Major Flavound** & **Structure** & & **Family Members** & **Detary Sources** \\
**Classes** & & - & Malvidin \({}^{\circ}\) & \\  & & - & Malvidin \({}^{\circ}\) & \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Prosidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) & \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) -successful \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) -successful \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) -successful \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) -successful \({}^{\circ}\) \\  & & - & Pafaponidin \({}^{\circ}\) -successful \({}^{\circ}\) \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._  
\begin{table}
\begin{tabular}{c c c c} \hline
**Major Flavonoid Classes** & Structure & **Family Members** & **Detary Sources** \\ \hline  & & - & Centre [15, 110] \\  & & - & alpha-Cometomet [3, 18, 4, 6] \\  & & - & alpha-Cometomet [3, 17, 8, 9, 10, 11, 12, 13, 14, 15] \\  & & 120, 8  
\begin{table}
\begin{tabular}{c c c c} \hline
**Major Phenolic Acid Classes** & Structure & **Family Members** & **Detary Sources** \\ \hline \multirow{9}{*}{Hydroxybenzoic acid \({}^{39}\)OH} & & - & Benzoic acid \({}^{39}\) \\  & & - & 4-Hydroxybenzoic acid \({}^{39}\) \\  & & - & 4-Hydroxybenzoic acid \({}^{39}\) \\  & & - & 23-Hydroxybenzoic acid  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**The First Author** & **Study Design** & **Duration** & **Intervention** & **Control** & **Participants** & **Mean Age** & **Main Outcome** \\
**(Polarization)** & **Study Design** & **Duration** & **Intervention** & **Control** & **Participants** & **Mean Age** & **Main Outcome** \\ \hline [PERSON] [PERSON], et al. (2015) & Double-blind, randomized, randomized, placebo-controlled, parallel & 8 weeks & Cranberry juice (240 mL) (\(n=30\)) & & 25–65 years of age with a BMI between 20 and 38 kg/m\({}^{2}\) & 50.6 \(\pm\) 1.2 & \begin{tabular}{c} Disastolic blood pressure \(\downarrow\) \\ resting plasma \\ glucose \(\downarrow\) \\ \end{tabular}  \\ [PERSON] [PERSON], et al. (2021) & \begin{tabular}{c} Randomized, placebo-controlled, \\ parallel \\ \end{tabular}  & 12 weeks & \begin{tabular}{c} Cranberry juice (500 mL/d) (\(n=30\)) \\ (\(n=30\)) \\ \end{tabular}  & Placebo juice &