Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility-Reference-Cited by-同舟云学术

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility

Published:2010-03-01 Issue:6 Volume:58 Page:3399-3406
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hervert-Hernández Deisy¹,Sáyago-Ayerdi Sonia G.¹,Goñi Isabel¹

Affiliation:

1. Nutrition and Gastrointestinal Health Unit, Department of Nutrition and Bromatology I, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904220w

Reference39 articles.

1. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

2. Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity

3. Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain – in vitro

4. Antioxidant Activity of the Main Phenolic Compounds Isolated from Hot Pepper Fruit (Capsicum annuum L.)

5. Effect of cooking on the antioxidant properties of coloured peppers

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