Green bell peppers are often harvested before they are ripe, and changes in the maturity may affect the content of phytonutrients – which play an important role in the diet antioxidant intake. Fresh pepper is one of the vegetables that has a higher content of vitamin C – an antioxidant.
Bell peppers, also commonly referred to as capsicum, have been known for their antioxidant properties. All bell peppers were noted to have equivalent amounts of antioxidant activity. When used for cooking, it was noted that bell pepper prevented the oxidation of essential fatty acids.
Bell pepper is studied widely for its beneficial effects in different disorders; especially in disorders related to mental health. The bell pepper contains different bioactive compounds along with significant amounts of beta-carotene (pro vitamin A) and other similar compounds.
Antioxidants are micronutrients that have gained importance in recent years due to their ability to neutralize free radicals or their actions – free radicals have been implicated in the etiology of several major human ailments, including cancer, cardiovascular diseases, neural disorders, diabetes, and arthritis.
Almost all peppers turn from green to yellow, orange, red, or purple when they are fully ripe. When compared with the color of bell pepper and the levels of active contents, red bell pepper has the highest amount of beta-carotene and yellow bell pepper has the lowest levels.
Natural antioxidants are preferred because synthetic antioxidants are considered carcinogenic.
(Source of Information: ncbi.nlm.nih.gov)
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Food Recipes using Capsicum: https://masalahealth.wordpress.com/tag/capsicum/