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

[11] Asnin L(2017)Antioxidant activity and protective effects against oxidative damage of human cells induced by X-radiation of phenolic glycosides isolated from pepper fruits Food Sci Nutr 5 730-738

[12] Park SW(2016) L. Chem Biol Interact 254 146-155

[13] Antonio AS(2016)Antioxidant and antiproliferative properties of hot pepper ( Food Chem Toxicol 98 89-99

[14] Wiedemann LSM(2016) L.) seeds J Funct Foods 27 201-213

[15] Veiga Junior VF(2007)Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens Mol Pharm 4 803-806

[16] Juániz I(2004)Red paprika ( Am J Clin Nutr 79 727-747

[17] Ludwig IA(2005) L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communication Am J Clin Nutr 81 230S-242S

[18] Huarte E(2014)In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties Food Funct 5 1113-1124

[19] Chen L(2013)Catabolism of raw and cooked green pepper ( Arch Toxicol 87 949-968

[20] Kang Y-H(1996)) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation ATLA 24 405-411

[11] Asnin L(2017)Antioxidant activity and protective effects against oxidative damage of human cells induced by X-radiation of phenolic glycosides isolated from pepper fruits Food Sci Nutr 5 730-738

[12] Park SW(2016) L. Chem Biol Interact 254 146-155

[13] Antonio AS(2016)Antioxidant and antiproliferative properties of hot pepper ( Food Chem Toxicol 98 89-99

[14] Wiedemann LSM(2016) L.) seeds J Funct Foods 27 201-213

[15] Veiga Junior VF(2007)Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens Mol Pharm 4 803-806

[16] Juániz I(2004)Red paprika ( Am J Clin Nutr 79 727-747

[17] Ludwig IA(2005) L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communication Am J Clin Nutr 81 230S-242S

[18] Huarte E(2014)In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties Food Funct 5 1113-1124

[19] Chen L(2013)Catabolism of raw and cooked green pepper ( Arch Toxicol 87 949-968

[20] Kang Y-H(1996)) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation ATLA 24 405-411