Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (<i>Schinus molle</i> L.)

• Main Authors: Min Jeong Kim (Author), Dae Won Kim (Author), Ju Gyeong Kim (Author), Youngjae Shin (Author), Sung Keun Jung (Author), Young-Jun Kim (Author)
• Format: Book
• Published: MDPI AG, 2021-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Here, we compared the chemical properties and antioxidant effects of black pepper (<i>Piper nigrum</i> L.) and pink pepper (<i>Schinus molle</i> L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potenti...