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G. Oboh, R. L. Puntel and J. B. T. Rocha, “Hot Pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) Prevents Fe2+-Induced Lipid Peroxidation in Brain—in Vitro,” Food Chemistry, Vol. 102, No. 1, 2007, pp. 178-185. Hdoi:10.1016/j.foodchem.2006.05.048

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