Japanese nutritionist Masahiro Iwasaki named vegetables that reduce the level of “bad” cholesterol in the blood.
According to him, all vegetables contain different powerful antioxidant compounds. One such compound is capsanthin, found in red peppers and hot peppers, which gives them their red color.
The expert emphasizes that this compound is a powerful antioxidant, and studies have shown that capsanthin increases the level of “good” cholesterol in the blood and reduces the level of “bad” cholesterol.
As you know, red pepper also contains a high percentage of vitamin C, twice as much as lemon, which also helps to reduce the level of “bad” cholesterol.
Source: News
