Made from capsicum peppers, PAPRIKA’s vibrant red is due to its high concentration of carotenoids (organic pigments that are produced by plants and algae, as well as several bacteria and fungi), including capsanthin – a bioactive compound shown to reduce obesity-induced inflammation and to boost “good” blood cholesterol levels.
The non-pungent capsinoids in paprika are associated with fat oxidation (burning) and abdominal fat loss in human studies, whereby individuals who carry the TRPV1 Val gene experience a more pronounced effect.
Source
The Health Sciences Academy
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