Green peppers Harvested After Red Pepper Season Found Packed with Health Benefits
Gyeongsangbuk-do, South Korea - Green peppers harvested in late September, typically discarded after teh main red pepper crop is gathered, have been found to be remarkably rich in beneficial compounds, according to recent research from the Gyeongsangbuk-do Agricultural Research Institute’s Nutrition adn Pepper Research Institute. The study reveals these “end-of-season” peppers contain significantly higher levels of flavonoids - potent antioxidants and anti-inflammatory agents - and exhibit strong alpha-glucosidase inhibitory (AGI) activity, linked to blood sugar regulation.
Researchers, led by CEO Jang Gil-soo, analyzed the nutritional content of six red pepper breeds at various stages of maturity, from immature to ripe. They discovered that young green peppers harvested 2-3 weeks after blooming in September demonstrated the highest concentrations of both flavonoids and AGI activity.
Specifically,the flavonoid content in September’s young green peppers ranged from 304 to 499mg per 100g,a figure 2.3 to 7 times greater than that of fully ripened peppers (64 to 148mg).AGI activity in the immature peppers was 30-59%,compared to 10-20% in mature peppers – a 1.5 to 5.7-fold increase.
“This time, it has been revealed that the green peppers, which were abandoned as the end of the pepper after the harvesting of the dried red pepper, is rich in nutrition and functionality,” stated Jang Gil-soo.
Traditionally, farmers rarely harvest these late-season green peppers.The research suggests a valuable possibility to utilize them as fresh produce, ingredients in home cooking, or as a base for processed foods like pepper paste and kimchi.
Flavonoids are known to help control blood sugar and improve insulin resistance, while AGI activity indicates the degree to which sugar absorption is slowed in the small intestine. The findings offer a new perspective on maximizing the value of the pepper harvest and promoting healthier food options.
