Antioxidant density of Hungarian kapia and red bell pepper varieties

dc.creatorVeres, Zsuzsanna
dc.creatorFári, Miklós Gábor
dc.date2006-05-23
dc.date.accessioned2021-06-28T10:59:26Z
dc.date.available2021-06-28T10:59:26Z
dc.descriptionThere 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.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/3197
dc.identifier10.34101/actaagrar/22/3197
dc.identifier.urihttp://hdl.handle.net/2437/316699
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3197/3168
dc.sourceActa Agraria Debreceniensis; No. 22 (2006); 80-84
dc.source2416-1640
dc.source1587-1282
dc.subjectsweet pepper
dc.subjectantioxidant density
dc.subjectantioxidant capacity
dc.titleAntioxidant density of Hungarian kapia and red bell pepper varieties
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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