Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Irina UNGUREANU, Roxana-Nicoleta RAȚU, Alexandru USTUROI, Răzvan-Mihai RADU-RUSU, Marius-Giorgi USTUROI
Red pepper is a widely consumed vegetable, renowned for its impressive nutritional profile and significant health benefits, especially for its high content of vitamins and antioxidants. With a rich content of vitamin and essential carotenoid, red pepper plays a vital role in supporting immune function, improving iron absorption, and maintaining skin and eye health. The abundant carotenoid content of red peppers, which includes compounds such as capsanthin and capsorubin and gives the vegetables their characteristic red colour, significantly contributes to their antioxidant capacity. By effectively combating free radicals, these carotenoids lower the oxidative stress and inflammatory variables linked to the onset of chronic illnesses. Although there are many health benefits linked to consumption, there are still debates over their magnitude and the ways in which they work. Ongoing research continues to explore the bioavailability of carotenoids and their potential interactions with other dietary components, as well as the optimal ways to incorporate red pepper into various diets, both for its nutritional benefits and especially for improving the colour of meat in broiler.
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