Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3399-3406

  Hervert Hernández, Deisy ^a   Sáyago Ayerdi, Sonia G ^a   Goñi, Isabel ^a  

^a Faculty of Pharmacy   (Spain)

Author keywords

carotene; cryptoxanthin; Antioxidant capacity; Bioavailability; Capsicum annuum; Carotenoids; Polyphenols; Zeaxanthin

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; HUMAN; INTESTINE; METABOLISM; PEPPER;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CAPSICUM; HUMANS; INTESTINES; PLANT EXTRACTS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM FRUTESCENS;

EID: 77949801636     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904220w     Document Type: Article

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