In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties

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• 作者：Zahira Ferná ; ndez-Bedmar ; ^{b12febez@uco.es} ; Angeles Alonso-Moraga ^{ge1almoa@uco.es}
• 关键词：Pepper ; Capsaicin ; Carotenoids ; Genotoxicity ; Cytotoxicity ; DNA-fragmentation
• 刊名：Food and Chemical Toxicology
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：98
• 期：part_PB
• 页码：89-99
• 全文大小：1588 K
• 卷排序：98

文摘

All pepper varieties except green hot pepper are safe and protect against H2O2 – induced DNA damage. Capsaicin consumption is not safe at high doses. Red sweet pepper has a positive effect on life/healthspan of D. and protect against degenerative processes. Chemopreventive effect of capsaicin and all pepper varieties is probably associated with apoptotic mechanisms in HL60 cells.