Red pigmented foods are those that get their red hue from natural pigments. The two main pigments responsible for the red coloration in foods are:
Lycopene: Found in foods like tomatoes, watermelons, and pink grapefruits. Lycopene is a powerful antioxidant known for its potential cancer-preventing properties and other health benefits.
Anthocyanins: Present in red berries, cherries, red grapes, and red cabbages. Anthocyanins are a type of flavonoid with antioxidant properties that can help protect the body against damage from free radicals.