Functional and nutritional properties of chilli sauce

Propriedades funcionais e nutricionais do molho de pimenta

Authors

  • Gisele Karina Gruber
  • Bianca de Oliveira Lima
  • Luana Marcele Chiarello
  • Marcel Jefferson Gonçalves
  • Vanderleia Botton

DOI:

https://doi.org/10.34117/bjdv8n9-244

Keywords:

pepper, irrigation, Capsicum frutescens, beneficial effects

Abstract

Pepper is a functional food due to is capsaicin or piperine, minerals, vitamins, phenolic acids and flavonoids. Peppers are classified according to their characteristics, such as stinging, color, size and flavor.  The consumption of peppers is related pungency sensation and to the benefits to human health, as they are a source of vitamins and have nutritional and antioxidant properties that can have a significant impact on diseases. Pepper crops present problems, as pests and irrigation, which are frequently reported. The objective of this work was to report the panorama of the chili pepper sauce production process, finding regarding beneficial on properties of pepper and discuss its several forms of sold, pepper cultivation and beneficial effects and disadvantage of pepper consume.

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Published

2022-09-26

How to Cite

Gruber, G. K., Lima, B. de O., Chiarello, L. M., Gonçalves, M. J., & Botton, V. (2022). Functional and nutritional properties of chilli sauce: Propriedades funcionais e nutricionais do molho de pimenta. Brazilian Journal of Development, 8(9), 64065–64080. https://doi.org/10.34117/bjdv8n9-244

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Original Papers