Research Article
Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (Capsicum annuum L.)
Table 3
Carotenoid contents in ancho, guajillo, and pasilla peppers determined by HPLC analysis.
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Results are expressed in g/g DWB (mean ± SD, ). Values followed by different letters (a, b, c) in the same row are significantly different (, one way ANOVA, Tukey’s post-hoc test). |