Bioactive substances in the Mediterranean diet. The colors of well-being

Professors and researchers of the ASLab laboratory will disseminate the results of their research on colored bioactive compounds present in typical foods produced in Sicily, such as the caper of the Eolian Island, the saffron of Enna, the garlic of Nubia, the Nero d’Avola wine, the Pachino cherry tomato, and melon. Participants will be invited to scan a QR code close to the products displaying information on chemical molecules responsible for color and their functional properties. The activity aims to highlight the importance of colored food for healthy daily nutrition.