Bell peppers present three notable anti-inflammatory ingredients: beta-carotene, quercetin, and luteolin.
A 2015 review in Antioxidants explains that lycopene erases harmful oxidation in cells, which can assuage heart and brain diseases. Beta-carotene is a fat-absorbing compound that soothes inflammation in asthma and rheumatoid arthritis.
Like beta-carotene, quercetin is a cell-stabilizer that gets rid of cells reacting to allergens and allergic reactions. Of all the bell peppers, the Journal of Food Science promotes red bell pepper as having the most anti-inflammatory compounds.
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