| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538778 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Fresh and processed hot pepper extracts protected lipids from oxidation. ⺠Lipids were protected against oxidation in food related systems and human LDL. ⺠Chipotle pepper (smoked Jalapeño) showed high protective effect. ⺠Extracts were rich in phenolic compounds, and contained other phytochemicals.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Emilio Alvarez-Parrilla, Laura A. de la Rosa, Ryszard Amarowicz, Fereidoon Shahidi,