In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties

ANGELES ALONSO MORAGA2026-01-292026-01-29201610.1016/j.fct.2016.10.0112-s2.0-84994018383https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27558Food ScienceToxicologyFood ScienceToxicologyIn vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varietiesresearch article