Antioxidant density of Hungarian kapia and red bell pepper varieties

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dc.contributor.authorVeres, Zsuzsanna
dc.contributor.authorFári, Miklós Gábor
dc.date.accessioned2021-06-28T10:59:26Z
dc.date.available2021-06-28T10:59:26Z
dc.date.issued2006-05-23
dc.description.abstractThere 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.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 22 (2006) , 80-84
dc.identifier.doihttps://doi.org/10.34101/actaagrar/22/3197
dc.identifier.issn2416-1640
dc.identifier.issue22
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316699en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3197
dc.rights.accessOpen Access
dc.subjectsweet pepperen
dc.subjectantioxidant densityen
dc.subjectantioxidant capacityen
dc.titleAntioxidant density of Hungarian kapia and red bell pepper varietiesen
dc.typefolyóiratcikkhu
dc.typearticleen
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