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

@article{Menichini2009TheIO,
  title={The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero.},
  author={F. Menichini and R. Tundis and M. Bonesi and M. Loizzo and F. Conforti and G. Statti and B. Cindio and P. Houghton},
  journal={Food Chemistry},
  year={2009},
  volume={114},
  pages={553-560}
}
Abstract During the past decade, it has been reported that the consumption of certain foods and spices such as pepper may have a positive effect on health. The present study evaluates the influence of fruit ripening on total phenols, flavonoids, carotenoids and capsaicinoids content and antioxidant, hypoglycaemic and anticholinesterase activities of Capsicum chinense Jacq. cv Habanero. The chemical investigation showed a different composition between the two stages of ripening (immature and… Expand
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