Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Hab…

Well Cited

257
Citations
52
Refs
2006
Year
Search Works
Work Details
  • DOI 10.1016/j.foodchem.2006.05.048
  • OpenAlex ID W2071931890
  • Type Article
  • Language EN
  • Published 07 Aug 2006
  • Volume 102 (1)
  • Pages 178–185
  • Source Food Chemistry
  • Publisher Elsevier BV
  • FWCI 3.55
  • Countries 2
  • Institutions 2
  • Added 24 Jun 2016
  • Updated 16 Oct 2026
External Links
OpenAlex Record DOI Resolver
MENU
0

Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain – in vitro

Article 2006 EN

257

Citations

52

References

3

Authors

3.55

FWCI

Citations by Year
Last 15 years
Topics
Keywords
UN Sustainable Development Goals
2 SDGs
Authors & Affiliations
3 authors
#AuthorInstitutionsORCID
1 Ganiyu Oboh Corresponding Federal University of Technolo… (NG) Universidade Federal de Santa … (BR)
2 Robson Luiz Puntel Universidade Federal de Santa … (BR)
3 João Batista Teixeira da Rocha Universidade Federal de Santa … (BR)
Related Works
10

Data: OpenAlex