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4. Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin. Maeda H; Nishino A; Maoka T Adv Exp Med Biol; 2021; 1261():285-293. PubMed ID: 33783751 [TBL] [Abstract][Full Text] [Related]
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13. In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum). Pugliese A; O'Callaghan Y; Tundis R; Galvin K; Menichini F; O'Brien N; Loizzo MR Eur J Nutr; 2014; 53(2):501-10. PubMed ID: 23820691 [TBL] [Abstract][Full Text] [Related]
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20. Capsanthone 3,6-epoxide, a new carotenoid from the fruits of the red paprika Capsicum annuum L. Maoka T; Fujiwara Y; Hashimoto K; Akimoto N J Agric Food Chem; 2001 Aug; 49(8):3965-8. PubMed ID: 11513696 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]