Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.

Stanislau BoguszSilvia H LibardiFernanda Furlan Goncalves DiasJanclei P CoutinhoVivian C BochiDaniele RodriguesArlete Mt MeloHelena T Godoy

Published in: Journal of the science of food and agriculture (2017)

Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.

Keyphrases

healthcare
electronic health record
atomic force microscopy
deep learning
single molecule
artificial intelligence