Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 827-834

  Alvarez Parrilla, Emilio ^a   De La Rosa, Laura A ^a   Amarowicz, Ryszard ^b   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Carotene bleaching; Capsicum annuum; LDL oxidation; Rancimat; TBARS; Total phenols

Indexed keywords

CAPSICUM ANNUUM; LDL OXIDATION; RANCIMAT; TBARS; TOTAL PHENOLS;

CHLOROPHYLL; PHENOLS; VEGETABLE OILS;

OXIDATION;

CHLOROPHYLL; LIPID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PEPPER EXTRACT; PHENOL DERIVATIVE;

ARTICLE; HUMAN; JALAPENO PEPPER; LIPID OXIDATION; PEPPER; PROTECTION; SERRANO PEPPER;

CAPSICUM; CAPSICUM ANNUUM; ZEA MAYS;

EID: 84858335903     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.100     Document Type: Article

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