Pepper sweet

Marin A, Ferreres F and Tomas-Barberan FA, Gil MI. 2004. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum armuiim L.). J Agric Food Chem 52 3861-3869. 

Takama F and Saito S. 1974. Studies on the storage of vegetables and fruits II. Total carotene content of sweet pepper, carrot, leek and parsley during storage. J Agric Sci (Japan) 19 11. 

Deepa N, Kaura C, Singh B and Kapoor, HC. 2006. Antioxidant activity in some red sweet pepper cultivars. J Food Compos Anal 19(6-7) 572-578. 

Matsufuji H, Ishikawa K, Nunomura, O, Chino M and Takeda M. 2007. Anti-oxidant content of different colored sweet peppers, white, green, yellow, orange and red (Capsicum cmnuum L.). Int J Food Sci Technol 42(12) 1482-1488. 

Marti HR, Mills HA (1991) Nutrient uptake and yield of sweet pepper as affected by stage of development and N form. J Plant Nutr 14 1165-1175 Mccann E, Sullivan S, Ericson D, Deyoung R (1997) Environmental awareness, economic orientation, and farming practices comparison of organic and conventional farmers. Environ Manage 21 747-758... 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Singh G, Rippon LE, Gilbert WS, et al. 1976. Inorganic bromide residue in bananas, bell capsicums (sweet peppers), cherries and apples following fumigation with ethylene dibromide and methyl bromide. Aust J Exp Agric Anim Husb 16 780-784. 

The taste of peppers can be sweet or hot-to-bllstering, the latter as In hot or chill peppers. Sweet peppers can be cropped when green, or left to ripen to red, yellow, orange, or purple. Hot peppers usually produce smaller, longer, more pointed fruit. 

Deepa N, Kaur C, George B, Singh B, Kapoor HC (2005) Antioxidant constituents in some sweet pepper Capsicum annuum L.) genotypes during maturity. Pood Sci Technol 40 121-129... 

Iwai K, Lee K-R, Kobashi M, Suzuki T (1977) Formation of pungent principles in fruits of sweet pepper, Capsicum annuum L. var. grossum during post-harvest ripening under continuous light. Agric Biol Chem 41 1873-1876... 

Lettuce (different varieties), tomatoes (different types), celery, cucumber, sweet pepper (red and green)... 

Black tea 42.7 Sweet peppers 24.4 Black tea 49.5 Black tea 63.6 Orange juice 37.8... 

Sweet peppers — total contribution of red, green, and yellow peppers. 

Cabbage cauliflower lettuce onion potato tomato sweet pepper... 

Dark green and yellow vegetables tend to contain elevated contaminant levels along with salad vegetables (tomato, cucumber, celery, sweet peppers, lettuce). It is also important to note that vegetable oils, margarine, and olives contain elevated contaminant levels (l.e., oils tend to be... 

Potato, carrot, and sweet pepper samples spiked with aldicarb, propoxur, carbaryl, carbofuran, and methomyl tested with this AChE biosensor, exhibited acceptable recoveries (79-96%) [24],... 

Vitamin C cannot be synthesized in the human body and must be obtained from the diet (e.g., citrus fruits, broccoli, turnip greens, sweet peppers, tomatoes) or by taking synthetic vitamin C (e.g., vitamin C tablets, high-C drinks, and other vitamin C-fortified commercial foods). The minimum recommended adult daily requirement of vitamin C to prevent scurvy is 60 mg. Some people, among them the late Linus Pauling, twice Nobel Laureate, suggested that very large daily doses (250 to 10,000 mg) of vitamin C could help prevent the common cold, or at least lessen the symptoms for many individuals. No reliable medical data support this claim. At present, the human quantitative requirement for vitamin C is still controversial and requires further research. 

Secondly, the deacetylated form of chitin, chitosan, does not induce phytoalexin formation in the rice system but is active in other plant culture systems [99]. Glucan elicitors induce phytoalexins in legumes (soybean, chickpea, bean, alfalfa, pea) and solanaceous sp. (potato, sweet pepper) [100]. However, anthraquinone biosynthesis was stimulated in Morinda citrifolia by both chitin and chitosan. The degree of acetylation was found to be important in inducing defense responses. During the first few days of incubation after adding elicitor,... 

Iwai et al. (1977) observed the formation of the pungent principles in the fruits of sweet pepper, C. annuum L. var. grossum,... 

Immature and ripe fruits of Japanese hot and sweet peppers were analysed for total phenolic, flavonoid and capsaicinoid contents. The amount of phenolic compounds was higher in hot and ripe pepper fruits than in sweet and immature pepper fruits. Capsaicinoids, which were detected in hot peppers only, were highest in immature and ripe fruits. The data reveal that the total phe-nolics content is a good indicator of the antioxidant activity of pepper fruits and that the antioxidant levels in sweet peppers, especially in the ripe fruits, are higher than they are in hot peppers (Saga and Sato, 2003). 

Capsicum annuum (sweet pepper, paprika), C.frutescens (Solanaceae) [fruit], 2. ingiber officinale (Zingiberaceae)... 

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