Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5851407 | Food and Chemical Toxicology | 2013 | 10 Pages |
Abstract
⺠Capsicum annum L. Roggiano and Senise cultivars were studied. ⺠Italian sweet peppers were analyzed fresh and after drying and dryin-frying processes. ⺠The antioxidant activity of both cultivars is not influenced by technological processes. ⺠Fresh Senise peppers exerted the strongest inhibitory activity against α-amylase. ⺠A potential health benefits could be obtained as a result of consuming these sweet peppers.
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Authors
Monica Rosa Loizzo, Alessandro Pugliese, Marco Bonesi, Damiano De Luca, Nora O'Brien, Francesco Menichini, Rosa Tundis,