In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties

标题
In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties
作者
关键词
Pepper, Capsaicin, Carotenoids, Genotoxicity, Cytotoxicity, DNA-fragmentation
出版物
FOOD AND CHEMICAL TOXICOLOGY
Volume 98, Issue -, Pages 89-99
出版商
Elsevier BV
发表日期
2016-10-17
DOI
10.1016/j.fct.2016.10.011

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