Bell peppers are present in many varieties with different properties and colours.
All different species present in nature can be grown in Italy and (depending on the area) they can be harvested from summer to autumn season.
A research made in 2008 states that in order to grow the efficacy of antioxidants present in bell peppers, the best way to cook them is the steam. The researchers have discovered that this kind of cooking, used for vegetables rich in antioxidants, can increase its bonding ability to bile acids.
This means a more efficient use of cholesterol and a minor absorption of fats with a consequent reduction of risk of cardiac sicknesses.
A researched conducted by the university of Illinois deepens the properties of Luteolin, a substance contained in this vegetable. This substance is also present in celery and fennels.
The results of this research suggest that luteolin is able to slow down the brain cells aging.
Subsequently we obtain an improved memory condition.