Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)

Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), In...

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Detalles Bibliográficos
Autores principales: Kim, Min Jeong, Kim, Dae Won, Kim, Ju Gyeong, Shin, Youngjae, Jung, Sung Keun, Kim, Young-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8300677/
https://www.ncbi.nlm.nih.gov/pubmed/34209199
http://dx.doi.org/10.3390/antiox10071062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8300677/
https://www.ncbi.nlm.nih.gov/pubmed/34209199
http://dx.doi.org/10.3390/antiox10071062

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