Anticancer Effect of Capsaicin and Its Analogues
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IntechOpen
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http://www.intechopen.com/download/pdf/71560
Reference70 articles.
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2. Govindarajan VS, Salzer UJ. Capsicum-production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing. Critical Reviews in Food Science and Nutrition [Internet]. 1985;22(2):109-176. DOI: 10.1080/10408398509527412
3. Szolcsanyi J. Capsaicin and sensory neurones: A historical perspective. Progress in Drug Research. 2014;68:1-37. DOI: 10.1007/978-3-0348-0828-6_1
4. Kehie M, Kumaria S, Tandon P. Manipulation of culture strategies to enhance capsaicin biosynthesis in suspension and immobilized cell cultures of Capsicum chinense Jacq. cv. Naga King Chili. Bioprocess and Biosystems Engineering. 2014;37(6):1055-1063. DOI: 10.1007/s00449-013-1076-2
5. Bernal MA, Calderon AA, Pedreno MA, Ferrer MA, Merino de Caceres F, Ros Barcelo A. Purification of a basic peroxidase isoenzyme from Capsicum fruits and the immunoinhibition of its capsaicin oxidation capacity by antibodies raised against horseradish peroxidase. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994;199(3):240-242. DOI: 10.1007/bf01193453
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