Antioxidant density of Hungarian kapia and red bell pepper varieties
dc.creator | Veres, Zsuzsanna | |
dc.creator | Fári, Miklós Gábor | |
dc.date | 2006-05-23 | |
dc.date.accessioned | 2021-06-28T10:59:26Z | |
dc.date.available | 2021-06-28T10:59:26Z | |
dc.description | 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. | |
dc.format | application/pdf | |
dc.identifier | https://ojs.lib.unideb.hu/actaagrar/article/view/3197 | |
dc.identifier | 10.34101/actaagrar/22/3197 | |
dc.identifier.uri | http://hdl.handle.net/2437/316699 | |
dc.language | eng | |
dc.publisher | Faculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen. | |
dc.relation | https://ojs.lib.unideb.hu/actaagrar/article/view/3197/3168 | |
dc.source | Acta Agraria Debreceniensis; No. 22 (2006); 80-84 | |
dc.source | 2416-1640 | |
dc.source | 1587-1282 | |
dc.subject | sweet pepper | |
dc.subject | antioxidant density | |
dc.subject | antioxidant capacity | |
dc.title | Antioxidant density of Hungarian kapia and red bell pepper varieties | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:eu-repo/semantics/publishedVersion | |
dc.type | Peer-reviewed Article |
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