2 ms·
It's probably a trivial matter, but is anyone else confused as to why the color red is cited throughout the article? Presumably the color of the peppers has no
by bhauer 10y ago
It's probably a trivial matter, but is anyone else confused as to why the color red is cited throughout the article? Presumably the color of the peppers has nothing to do with the findings. Right?
- strainer 10y agoThe red (green and yellow) color of peppers is due to various carotenoids -- pigments such lutein and zeaxanthin -- which are considered to be central to whatever is particularly healthy about eating plenty of "leafy green" vegetables (and carrots). These nutrients are also highly concentrated in non 'hot' peppers like paprika. They could be involved in the studies results and really deserved a mention.