Antioxidant capacities and cytostatic effect of Korean red pepper (Capsicum annuum L): a screening and in vitro study-Reference-Cited by-同舟云学术

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Antioxidant capacities and cytostatic effect of Korean red pepper (Capsicum annuum L): a screening and in vitro study

Published:2014-02 Issue:1 Volume:57 Page:43-52
ISSN:1738-2203
Container-title:Journal of the Korean Society for Applied Biological Chemistry
language:en
Short-container-title:J Korean Soc Appl Biol Chem

Author:

Chen Lei,Hwang Ji-Eun,Choi Boram,Gu Kang Mo,Park Youmie,Kang Young-Hwa

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-013-4152-z.pdf

Reference29 articles.

1. Arrowsmith S, Egan TP, Meekins JF, Powers D, and Metcalfe M (2012) Effects of salt stress on capsaicin content, growth, and fluorescence in a Jalapeño cultivar of Capsicum annuum (Solanaceae). BIOS 83, 1–7.

2. Babbs CF (1990) Free radicals and the etiology of colon cancer. Free Radical Bio Med 8, 191–200.

3. Bode AM and Dong Z (2011) The two faces of capsaicin. Cancer Res 71, 2809–2814.

4. Botsoglou NA, Fletouris DJ, Florou-Paneri P, Christaki E, and Spais AB (2003). Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation. Food Res Int 36, 207–213.

5. Chen L, Hwang JE, Gu KM, Kim JH, Choi B, Song KS et al. (2012) Comparative study of antioxidant effects of ve Korean varieties red pepper (Capsicum annuum L) extracts from various parts including placenta, stalk, and pericarp. Food Sci Biotechnol 21, 715–721.

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4. Protective effects of Capsicum fruits and their constituents on damage in TNF ‐ α ‐stimulated human dermal fibroblasts;Journal of the Science of Food and Agriculture;2022-11-22

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