Saturated fatty acids

Provitamin A Beta-carotene
Vitamin A equivalent
Vitamin B1 B2 B5 B6 B9
Vitamin C
Vitamin E

Minerals and trace elements:

The Benefits:

In addition to containing plenty of vitamins and compounds preventing disease, peppers add flavor to your dishes.

a full of vitamin C
The pepper is a champion of the vitamin C. Just behind the parsley, it precedes the cabbages and spinach also very well provided. 100g of sweet pepper brings on average 126mg and therefore, a small portion of 50g only covers 75% of the recommended daily intake.

The content of this vitamin increases during the ripening of the pepper and is almost twice as high in red peppers as in the greens, which have not reached full maturity. Vitamin C has antioxidant properties. In one study [2], consumption of approximately 80 mg of vitamin C in the form of vegetable soup (500 ml, containing tomatoes, peppers and cucumbers) for 14 days increased the levels of vitamin C in the blood An average of 24%. Such a vitamin C intake corresponds to about 125ml of green pepper or 70ml of red or yellow pepper. These results demonstrated that increased levels of vitamin C in the blood (and potentially other active compounds) helped to reduce oxidation and inflammation in the body, a protective effect against the appearance of certain diseases Degenerative diseases associated with aging.

to prevent cancers

Pepper contains substances that are effective against tumor development. Pepper contains substances called capsiates chemically very close to the capsinoids of the pepper. The latter are capable of inducing apoptosis, that is to say the death of the tumor cells. Capsinoids usually act via receptors called VR1. They cause apoptosis by causing the disintegration of the mitochondria, an organelle whose cell absolutely needs to manufacture its energy.

Researchers at the University of Cordoba [3] questioned whether pepper capsiates had the same anti-cancer effects as capsinoids of chili. They tested these molecules on mice suffering from skin cancer. RESULTS: Capsiates, and more importantly some of their synthetic analogues, possess, like capsinoids, an excellent preventive potential against the development of cancerous tumors.

Pepper extract inhibited the formation or action of certain carcinogenic compounds (such as nitrosamines) in vitro [4]. In addition, one study [5] demonstrated that consumption of peppers and other vegetables may reduce the risk of developing a brain tumor (nitrosamines may be one of the causes).

curbing the multiplication of colon cancer cells

In January 2007, Korean researchers [6] tested the effect of luteolin on a human colon cancer cell line. Their results show that this substance blocks the process of cell multiplication and causes the death of cancer cells. How? By modulating the activity of certain enzymes and the synthesis of certain proteins involved in the regulation of the cell cycle and in apoptosis.

promote learning through pepper luteolin

Using stimuli to inhibit innate or acquired behaviors, Taiwanese researchers [7] have demonstrated the beneficial effect of luteolin on learning in rats. This phenolic compound found in pepper would be able to block the disruptive effect of certain molecules (neurotoxins, antagonists …) on the memorization processes. Luteolin would act by activating certain neural circuits involved in learning.

Red peppers 20 days after picking, for more vitamin C

Peppers are rich in antioxidant compounds. In order to know how these molecules evolve once the vegetables have been harvested, Spanish researchers [8] have measured the evolution of vitamin C and certain antioxidant enzymes, such as catalase and superoxide dismutase (SOD), in Red and green peppers stored 7 to 19 days at 20 ° C. The results show that red peppers have a greater total antioxidant capacity than green peppers and that storage increases the vitamin C levels of these two vegetables.

Green peppers before maturity for their phenolic compounds.

Phenolic compounds are antioxidants found in fruits and vegetables. Flavonoids (mainly quercetin) as well as derivatives of hydroxycinnamic acid are present in pepper1. The content of flavonoids decreases gradually with the ripening of the pepper. Thus, it is five to eight times higher in green peppers (picked before maturity) than in red peppers. The phenolic compounds are mainly located in the pepper peel.

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