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What Happens Behind the Product Also Deserves to Be Told
Impact of Origin and Thermal Oxidation on Bioactive Compounds and Color of Paprika
Introduction Alzheimer’s disease (AD) is the most common age-related neurodegenerative disorder, characterized by progressive deterioration of memory and cognition. (1) Its pathological hallmarks include β-amyloid (Aβ) plaques, neurofibrillary tangles of...
Natural Neuroprotection: Effects of Spice Oleoresins on Alzheimer’s Disease Experimental Models
Introduction Alzheimer’s disease (AD) is the most common age-associated neurodegenerative disorder, characterized by progressive deterioration of memory and cognition. (1) Its pathological hallmarks include β-amyloid (Aβ) plaques, neurofibrillary tangles of...
Use of Spices to Improve the Quality and Preservation of Meat Products
Meat products are highly vulnerable to quality deterioration, primarily due to lipid oxidation—a process that causes undesirable changes in color, odor, flavor, and texture, ultimately resulting in reduced consumer acceptance. The use of spices in meat processing not...
Murcia’s Paprika Industry Doubles Its Production in Six Years
The Region of Murcia has successfully consolidated paprika as one of its most emblematic products. Over the past six years, production has nearly doubled — from 1,534 tonnes in 2018 to more than 3,250 tonnes in 2023 — according to data provided by Sara Rubira, the...
The PDO Paprika of Murcia: A Synonym for Prestige and Trust
Paprika of Murcia is made by grinding peppers of the bola variety, harvested at their optimal point of ripeness — red, healthy, clean, and dry. Its exceptional quality is backed by centuries of expertise from the farmers of Murcia, who, since the arrival of the pepper...