Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other b...

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Detalles Bibliográficos
Autores principales: Hamed, Mansor, Kalita, Diganta, Bartolo, Michael E., Jayanty, Sastry S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770197/
https://www.ncbi.nlm.nih.gov/pubmed/31480665
http://dx.doi.org/10.3390/antiox8090364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770197/
https://www.ncbi.nlm.nih.gov/pubmed/31480665
http://dx.doi.org/10.3390/antiox8090364

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