Hot Pepper (Capsicumspp.) Protects Brain from Sodium Nitroprusside- and Quinolinic Acid-Induced Oxidative StressIn Vitro

G. Oboh, J.B.T. Rocha
  • Journal of Medicinal Food, June 2008, Mary Ann Liebert Inc
  • DOI: 10.1089/jmf.2007.341

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http://dx.doi.org/10.1089/jmf.2007.341

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