The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 553-560

  Menichini, Federica ^b   Tundis, Rosa ^a   Bonesi, Marco ^a   Loizzo, Monica R ^a   Conforti, Filomena ^a   Statti, Giancarlo ^a   De Cindio, Bruno ^a   Houghton, Peter J ^b   Menichini, Francesco ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Amylase inhibition; Antioxidant; Capsaicinoids; Capsicum chinense Jacq. cv Habanero; Carotenoids; Cholinesterase inhibition; Glucosidase inhibition; Phenolics

Indexed keywords

EID: 58749086384     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.086     Document Type: Article

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