Did you know that cooking most types of peppers with minimal or no water added, is better for your brain? This is because this type of cooking generally increases the antioxidant capacity of the peppers.

Your brain needs a lot of antioxidants to fight against free radical attacks, which are the result of brain activities. Moreover, more and more studies appear that show antioxidants help to keep your brain in shape, especially during aging.

The study had a close look at bell peppers (red and green), jalapeno, cayenne, serrano and habanero peppers. The investigated cooking methods were microwave cooking, stir-frying, steaming and boiling. The results were diverse.

Microwave cooking showed increased antioxidant capacity of all peppers studied.

Stir-frying and steaming equally increased the antioxidant concentration of all peppers, except for steamed red bell peppers and stir-fried habanero peppers. Their antioxidant concentrations were significantly reduced.

Boiling resulted in a reduction of the antioxidant concentration of all peppers except for peppers with medium pungency, such as jalapeno and serrano.

Curious? HERE is the source

Tatsiana Haponava, PhD

a certified nutrition coach, educator and researcher with a PhD degree

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