Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars-Reference-Cited by-同舟云学术

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Published:2012-10 Issue:4 Volume:134 Page:1912-1918
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bae Haejin,Jayaprakasha G.K.,Jifon John,Patil Bhimanagouda S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Potential of spice-derived phytochemicals for cancer prevention;Aggarwal;Planta Medica,2008

4. Antioxidant activity of fresh and processed jalapen˜o and serrano peppers;Alvarez-Parrilla;Journal of Agricultural and Food Chemistry,2010

5. Capsaicin modulates pulmonary antioxidant defense system during benzo(a)pyrene-induced lung cancer in swiss albino mice;Anandakumar;Phytotherapy Research,2008

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