Fresh juice contains a wide range of bioactive compounds, such as carotenoids and polyphenols that contribute to maintaining skin functions and preventing skin injury and carcinogenesis.
The juice obtained from them, contain high levels of vitamin C, pro-vitamin A carotenoids such as α- and β-carotene and β-cryptoxanthin, and oxygenated carotenoids such as lutein. Moreover, bell peppers are rich in polyphenols, such as p-coumaric, ferulic, p-hydroxybenzoic, caffeic acid, sinapic acid, and quercetin-3-glucoside.
Four colors of sweet peppers (green, yellow, orange, and red) exert antioxidant activities and inhibitory effects on Alzheimer’s disease-associated key enzymes, such as acetylcholinesterase, butyrylcholinesterase, and β-secretase, and thereby may be useful for the prevention of Alzheimer’s disease.
Capsaicin promotes blood flow to tissues by lowering blood pressure and stimulating the release of nitric oxide and other vasodilators — or compounds that help expand the blood vessels. Capsicum juice has a high amount of capsaicinoids, which may help improve metabolism. Capsaicinoids are known to stimulate vasodilatation (increased blood flow) which increases thermogenesis (heat production). An increase in thermogenesis increases the rate of metabolism.
Capsicums are low in calories yet rich in minerals, including numerous essential vitamins. One medium-sized red bell pepper has more than 150% of the recommended daily intake (RDI) for vitamin C (100 grams contains 142 mg of vitamin C), making it one of the greatest dietary sources of this critical mineral.
Bioactive compounds in capsicum juice
