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Oboh, G., Puntel, R.L. and Rocha, J.B.T. (2007) Hot pepper (Capsicum annuum, tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain, in vitro. Food Chemistry, 102, 178-185. doi:10.1016/j.foodchem.2006.05.048

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