Pepper: colorful cocktail of vitamins

Sweet variety of pepper, pepper comes in different colors depending on its maturity and picking: the more it pulls red, the more the pepper is picked at maturity. This fruit (considered a vegetable) provides only a few energy nutrients.

On the other hand, it is a great concentrate of different vitamins : pepper is the best representative of vitamin C in fresh vegetables. In addition to being a carrier of long-term energy, this vitamin is a major antioxidant, protecting the cell membranes against free radicals, which are responsible for the development of cancers and cardiovascular diseases.

Pepper is rich in vitamin A and provitamin A, which are versatile elements in metabolic processes, participate in the growth of bones and teeth, protect the skin and act on antioxidant enzymes. Excellent source of vitamin B6, pepper is a real booster of the immune system and the manufacture of red blood cells.

Pepper as anti-cancer protector

At the base of the Cretan diet (recognized as balanced), vegetables like pepper act as benefactors on the protection of the cells of the body. The antioxidant activity of peppers varies according to their maturation: the more red pepper is eaten, the more active agents against free radicals are present. Beta-carotene, flavonoids, lycopene ... these elements are known to protect against cancer: in collaboration with the fibers contained in pepper, antioxidants act in particular on the digestive system and the colon.

Studies have shown the effects of pepper extract on the formation and action of carcinogenic compounds: eating a reasonable amount of pepper in one's meals is a great way to provide the body with angel support in the fight against these affections.