Friday, 25 March 2011

Food and drink

Most red foods derive from one of two sources. Plants like apples, strawberries, cherries, tomatoes, peppers and pomegranates are often colored by forms of carotenoids, red pigments that were originally developed to assist photosynthesis.[71] Meat gets its color from the iron found in the myoglobin and hemoglobin in the muscles and residual blood

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