No. 22 (2006)
Articles

Antioxidant density of Hungarian kapia and red bell pepper varieties

Published May 23, 2006
Zsuzsanna Veres
Debreceni Egyetem Agrártudományi Centrum, Mezőgazdaságtudományi Kar, Zöldségtermesztési Tanszék, Debrecen
Miklós Gábor Fári
Debreceni Egyetem Agrártudományi Centrum, Mezőgazdaságtudományi Kar, Zöldségtermesztési Tanszék, Debrecen
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APA

Veres, Z., & Fári, M. G. (2006). Antioxidant density of Hungarian kapia and red bell pepper varieties. Acta Agraria Debreceniensis, (22), 80-84. https://doi.org/10.34101/actaagrar/22/3197

There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector today. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.
„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties.

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