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The bioactive compounds of sour cherry (Prunus cerasus) with special regards to antioxidant activity and antioxidant density
83-87Views:165Evidence suggests that a diet high in fruits and vegetables may reduce the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Recent research has proven that sour cherry (Prunus cerasus L.) is a valuable natural source of some bioactive compounds important in human health preservation.
In our work, we identified the total antioxidant capacity and ”antioxidant density” of sour cherry varieties named ”Újfehértói fürtös”, ”Debreceni bõtermõ”, ”Kántorjánosi” and ”Érdi bõtermõ” and those of the ”Bosnyák” sour cherry clones. ”Antioxidant density” is a biological value indicator obtained in a synthetic way, which indicates the antioxidant capacity of the particular food, e. g. fruit and vegetable, per 1 Calorie. -
Antioxidant density of Hungarian kapia and red bell pepper varieties
80-84Views:129There 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.