About this document
Nutraceutical Potential of Capsicum Sp. by Anderson Cardozo is a document available to read on EtoBox.
This document summarizes a study that evaluated capsaicin, capsanthin, lutein, and four pepper varieties for their potential nutraceutical properties through in vivo and in vitro assays. The in vivo assays included tests for genotoxicity, antigenotoxicity, and lifespan in Drosophila flies. The in vitro assays evaluated cytotoxicity and DNA fragmentation in human leukemia cells. The results showed that green hot pepper and high doses of capsaicin were genotoxic, while the other substances were antigenotoxic.
- Author
- Anderson Cardozo
- Language
- EN