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G. Oboh and J. B. T. Rocha, “Polyphenols in Red Pepper [Capsicum Annuum Var. Aviculare (Tepin)] and Their Protective Effect on Some Pro-Oxidants Induced Lipid Peroxidation in Brain and Liver,” European Food Research and Technology, Vol. 225, No. 2, 2007, pp. 239-247. Hdoi:10.1007/s00217-006-0410-1

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