Peppers are a common summer vegetables with a unique taste and crisp texture. Peppers can be found in many colors, such as green, yellow, red, purple, brown, orange and black. Their length ranges from 4 to 12 cm and, in contrast to small peppers, they are not hot because they have a gene, which neutralizes capsaicin – the substance responsible for the hot taste of peppers. Messinia cultivates the Lamuyo and California Wonder or P14 (Macedonia) varieties.


Scientific studies have documented a number of health benefits related to the consumption of peppers. First of all, peppers are an important source of vitamins C and A, which have high antioxidant activity and are effective scavengers of free radicals. Free radicals are responsible for the deposition of cholesterol in the artery wall. Furthermore, peppers help reduce the risk of cardiovascular event due to the content in vitamin B6 and folic acid. Finally, peppers are high in fiber, which lower the levels of blood cholesterol. Red peppers also contain the antioxidant lycopene, which has been associated with a low incidence of many types of cancer. Peppers, in particular, seem to be a vegetable associated with the prevention of colon cancer and have a beneficial effect on the prevention of cataract and rheumatoid arthritis.

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