Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain – in vitro

G. Oboh, R.L. Puntel, J.B.T. Rocha
  • Food Chemistry, January 2007, Elsevier
  • DOI: 10.1016/j.foodchem.2006.05.048

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http://dx.doi.org/10.1016/j.foodchem.2006.05.048

The following have contributed to this page: Professor Joao Batista Teixeira Rocha