Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain - in vitro

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 178-185

  Oboh, G ^a,b   Puntel, R L ^b   Rocha, J B T ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Brain; Pepper; Rat

Indexed keywords

ASCORBIC ACID; CAPSICUM ANNUUM EXTRACT; CAPSICUM CHINESE EXTRACT; DEOXYRIBOSE; FERROUS ION; HYDROGEN PEROXIDE; MALONALDEHYDE; PHENOL; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BRAIN; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DECOMPOSITION; DRUG EFFECT; DRUG ISOLATION; DRUG MECHANISM; FENTON REACTION; IRON CHELATION; LIPID PEROXIDATION; NONHUMAN; RAT;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS;

EID: 84984549279     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.048     Document Type: Article

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