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Bernal, M.A., Calderon, A.A., Pedreno, M.A., Ferrer, M.A., Merino, D.C.F. and Ros, B.A. (1994) Purification of a Basic Peroxidase Isoenzyme from Capsicum Fruits and the Immunoinhibition of Its Capsaicin Oxidation Capacity by Antibodies Raised against Horseradish Peroxidase. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 199, 240-242.
http://dx.doi.org/10.1007/BF01193453

has been cited by the following article:

• TITLE: Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers

  AUTHORS: Siwei Cao, Huoji Chen, Shijian Xiang, Junhui Hong, Lidong Weng, Hongxia Zhu, Qiang Liu

  KEYWORDS: Chili Peppers, Capsaicin, Anticarcinogen, Mechanism

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.19, December 9, 2015

  ABSTRACT: Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.