Paprika is available in many different colours on the market and most Hungarians are looking forward to the season of this nutrient-rich vegetable. It is one of the healthiest foods in the world. Everyone already knows that it contains a high amount of a valuable antioxidant vitamin, vitamin C, which is necessary to prevent the development of scurvy, but it is also a very effective nutrient for the cardiovascular system and is also active in strengthening the immune system. Let’s see what other nutrients peppers contain and what health benefits they have!
Peppers are also high in fibre, folate and potassium. The latter plays a prominent role in regulating blood pressure. Nutrition plays a major role in preventing age-related vision loss. There are two carotenoids that can help us to fight the development of eye diseases and prevent vision loss. These two carotenoids are lutein and zeaxanthin, which we can prevent vision loss by consuming regularly. These two nutrients protect the retina from oxidative damage. Red peppers contain high levels of these vital nutrients and also the antioxidant vitamin C. Regular consumption of lutein and zeaxanthin may protect against the development of cataracts and macular degeneration.
One of the most common causes of anaemia is iron deficiency. Peppers also contain iron and are rich in vitamin C, which promotes the efficient absorption of iron. Research shows that eating fruits and vegetables rich in vitamin C leads to better iron absorption. Bell peppers are also rich in vitamin B6, which is necessary for haemoglobin production, which carries oxygen around the body.
Peppers are rich in antioxidants that play a major role in the prevention of chronic diseases such as heart disease and cancer. It contains high levels of vitamins such as vitamin C, vitamin E and beta-carotene. Peppers are also very rich in polyphenols, such as quercetin, which also reduces the risk of developing chronic diseases.
Consumption of capsicum can be effective in preventing memory loss in patients with Alzheimer’s disease. The compounds in peppers inhibit the production of enzymes responsible for the formation of amyloid plaque, which plays a major role in the development of the disease. The phenols, carotenoids and flavonoids found in paprika are also responsible for this positive effect.
