A nutritionist named a vegetable that reduces the level of “bad” cholesterol

Nutritionist from Japan Masahiro Iwasaki told which vegetable can reduce the level of “bad” cholesterol in the human body. His words lead Yahoo Japan.

Iwasaki stated that each vegetable contains many different types of the most powerful antioxidant compounds, including capsanthin, which is responsible for the color of red and chili peppers.

Such an antioxidant as capsanthin is very strong. His study demonstrates that capsanthin increases the level of “good” cholesterol in the body and combats “bad” cholesterol.

Therefore, a Japanese nutritionist considers red bell pepper to be the best choice, because it also contains a large amount of vitamin C – twice as much as in a lemon. This allows red bell pepper to fight excessively high cholesterol levels.

Earlier, nutritionist Antonina Starodubova warned against eating ice cream frequently in the summer.