DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)

[1] Milic M(2015)DNA damage in non-communicable diseases: a clinical and epidemiological perspective Mutat Res Mol Mech Mutagen 776 118-127

[2] Frustaci A(2003)Oxidative DNA damage: mechanisms, mutation, and disease FASEB J 17 1195-1214

[3] Del Bufalo A(2013)Dietary (Poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases Antioxid Redox Signal 18 1818-1892

[4] Cooke MS(2015)Isolation and analysis of bioactive compounds in capsicum peppers Crit Rev Food Sci Nutr 55 254-289

[5] Evans MD(2018)The genus Capsicum: a phytochemical review of bioactive secondary metabolites RSC Adv 8 25767-25784

[6] Dizdaroglu M(2016)Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables Food Chem 197 466-473

[7] Lunec J(2013)Anti-inflammatory and antioxidant activities of red pepper ( J Funct Foods 5 1724-1731

[8] Del Rio D(2012) L.) stalk extracts: comparison of pericarp and placenta extracts Food Sci Biotechnol 21 543-550

[9] Rodriguez-Mateos A(2015)Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers ( Food Chem 168 546-553

[10] Spencer JPE(2012) L.) J Food Biochem 36 595-603

[1] Milic M(2015)DNA damage in non-communicable diseases: a clinical and epidemiological perspective Mutat Res Mol Mech Mutagen 776 118-127

[2] Frustaci A(2003)Oxidative DNA damage: mechanisms, mutation, and disease FASEB J 17 1195-1214

[3] Del Bufalo A(2013)Dietary (Poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases Antioxid Redox Signal 18 1818-1892

[4] Cooke MS(2015)Isolation and analysis of bioactive compounds in capsicum peppers Crit Rev Food Sci Nutr 55 254-289

[5] Evans MD(2018)The genus Capsicum: a phytochemical review of bioactive secondary metabolites RSC Adv 8 25767-25784

[6] Dizdaroglu M(2016)Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables Food Chem 197 466-473

[7] Lunec J(2013)Anti-inflammatory and antioxidant activities of red pepper ( J Funct Foods 5 1724-1731

[8] Del Rio D(2012) L.) stalk extracts: comparison of pericarp and placenta extracts Food Sci Biotechnol 21 543-550

[9] Rodriguez-Mateos A(2015)Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers ( Food Chem 168 546-553

[10] Spencer JPE(2012) L.) J Food Biochem 36 595-603