**Author details**

Javier Echave<sup>1</sup> , Antía G. Pereira1,2, María Carpena1 , Miguel Ángel Prieto<sup>1</sup> \* and Jesús Simal-Gandara<sup>1</sup> \*

1 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain

2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal

\*Address all correspondence to: mprieto@uvigo.es and jsimal@uvigo.es

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Capsicum *Seeds as a Source of Bioactive Compounds: Biological Properties… DOI: http://dx.doi.org/10.5772/intechopen.91785*
