Red paprika (Capsicum annuum L.) and its main carotenoid capsanthin ameliorate impaired lipid metabolism in the liver and adipose tissue of high-fat diet-induced obese mice
Red paprika (Capsicum annuum L.) is a widely used natural food colorant and source of vital micronutrients. The main carotenoid in red paprika is capsanthin. In this study, the effects of red paprika and capsanthin on impaired lipid metabolism were investigated in diet-induced obese mice. Forty male...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617300555 |