<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952007000600627</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Capsaicinoides, vitamina C y heterosis durante el desarrollo del fruto de chile manzano]]></article-title>
<article-title xml:lang="en"><![CDATA[Capsaicinoids, vitamin C and heterosis during fruit development of manzano hot pepper]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Pérez]]></surname>
<given-names><![CDATA[Ana B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Hernández]]></surname>
<given-names><![CDATA[Víctor A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Hernández]]></surname>
<given-names><![CDATA[Ramón M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Espinosa]]></surname>
<given-names><![CDATA[M. Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gardea-Béjar]]></surname>
<given-names><![CDATA[Alfonso A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Grajalez]]></surname>
<given-names><![CDATA[Mario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[Montecillo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[Montecillo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Fitotecnia ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2007</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2007</year>
</pub-date>
<volume>41</volume>
<numero>6</numero>
<fpage>627</fpage>
<lpage>635</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952007000600627&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952007000600627&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952007000600627&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Los capsaicinoides, entre los que destacan capsaicina, dihidrocapsaicina, nordihidrocapsaicina y homocapsaicina causan picor en el fruto de chile (Capsicum spp.). Estos componentes se usan en la industria alimentaria como especia, y en la farmacéutica por su variada actividad biológica. La vitamina C es un nutriente indispensable para el humano que ha sido implicada en aspectos clínicos como la prevención de cáncer y otras enfermedades. Con el fin de evaluar los niveles de estos componentes en chile manzano (Capsicum pubescens R y P), se determinó el contenido de capsaicinoides y vitamina C en diferentes grados de desarrollo de fruto en tres híbridos y sus progenitores, así como la heterosis para tales características. La concentración de capsaicinoides se redujo en todas las variedades después de 58 a 96 d de desarrollo; el híbrido Puebla×Chiapas y el progenitor Chiapas tuvieron mayor contenido (68 337 y 55 927 Scoville Heat Units, SHU) y el menor contenido lo tuvo el híbrido Puebla× Zongolica (25 923 SHU) y Puebla de fruto rojo (7125 SHU). Los híbridos superaron en picor a sus progenitores debido a la heterosis positiva para este carácter (hasta 225%). La máxima acumulación de vitamina C ocurrió al inicio de la pigmentación del fruto (76 d) y luego disminuyó; el progenitor Puebla rojo tuvo el mayor contenido (455 mg 100 g-1 de peso fresco). En vitamina C la heterosis fue negativa, por lo que la hibridación redujo su síntesis.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The capsaicinoids, among which capsaicin, dehydrocapsaicin, norhydrocapsaicin and homocapsaicin are outstanding, cause hotness in the fruit of hot pepper (Capsicum spp.). These components are used in the food industry as spice, and in the pharmaceutical industry for their varied biological activity. Vitamin C is an indispensable nutrient for humans which has been involved in clinical aspects such as the prevention of cancer and other diseases. In order to evaluate the levels of these components in manzano hot pepper (Capsicum pubescens R and P), the content of capsaicinoids and vitamin C was determined in different degrees of development of the fruit in three hybrids and their parents, as well as the heterosis for these traits. The concentration of capsaicinoids was reduced in all of the varieties after 58 to 96 d of development; the hybrid Puebla×Chiapas and the parent Chiapas had a higher content (68 337 and 55 927 Scoville Heat Units, SHU) and the lowest content was in the hybrid Puebla×Zongolica (25 923 HSU) and red fruit Puebla (7125 HSU). The hybrids surpassed their parents in hotness due to the positive heterosis for this trait (up to 225%). The maximum accumulation of vitamin C occurred at the onset of pigmentation of the fruit (76 d) and later decreased; the parent red Puebla had the highest content (455 mg 100 g-1 of fresh weight). In vitamin C, heterosis was negative, thus hybridation reduced its synthesis.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Capsicum pubescens]]></kwd>
<kwd lng="es"><![CDATA[ácido ascórbico]]></kwd>
<kwd lng="es"><![CDATA[estado de desarrollo]]></kwd>
<kwd lng="es"><![CDATA[capsaicinoides]]></kwd>
<kwd lng="en"><![CDATA[Capsicum pubescens]]></kwd>
<kwd lng="en"><![CDATA[ascorbic acid]]></kwd>
<kwd lng="en"><![CDATA[development stage]]></kwd>
<kwd lng="en"><![CDATA[capsaicinoids]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<collab>AOAC</collab>
<source><![CDATA[Official Method 995.03. Capsaicinoids in capsicums and their extractives liquid chromatographic method]]></source>
<year>1995</year>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Byers]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Perry]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dietary carotens, vitamin C, and vitamin E, as proactive antioxidants in human cancers]]></article-title>
<source><![CDATA[Annu. Rev. Nutr.]]></source>
<year>1992</year>
<volume>12</volume>
<page-range>139-59</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Collins]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Wasmud]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bosland]]></surname>
<given-names><![CDATA[P. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improved method for quantifying capsaicinoids in Capsicum using highperformance liquid chromatography]]></article-title>
<source><![CDATA[HortScience]]></source>
<year>1995</year>
<volume>30</volume>
<page-range>137-9</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Contreras-Padilla]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Yahia]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in capsaicinoids during development, maturation, and senescence of chile peppers and relation with peroxidase activity]]></article-title>
<source><![CDATA[J. Agric. Food Chem.]]></source>
<year>1998</year>
<volume>46</volume>
<page-range>2075-9</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dürüst]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Sümengen]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Dürüst]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ascorbic acid and element contents of Trabzon (Turkey)]]></article-title>
<source><![CDATA[J. Agric. Food Chem.]]></source>
<year>1997</year>
<volume>45</volume>
<page-range>2085-7</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Estrada]]></surname>
<given-names><![CDATA[B. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[Pomar, J.]]></given-names>
</name>
<name>
<surname><![CDATA[Merino]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Bernal]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evolution of capsaicinoids in Capsicum annuum L. var. annuum cv. Padrón fruit at different growth stages]]></article-title>
<source><![CDATA[Capsicum Eggplant Newsletter]]></source>
<year>1997</year>
<volume>16</volume>
<page-range>60-3</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fawell]]></surname>
<given-names><![CDATA[D. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A comparison of the vitamin C content of fresh and frozen vegetables]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>1998</year>
<volume>62</volume>
<page-range>59-64</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fehr]]></surname>
<given-names><![CDATA[W. R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Principles of Cultivar Development]]></source>
<year>1987</year>
<publisher-loc><![CDATA[New York ]]></publisher-loc>
<publisher-name><![CDATA[Macmillan Publishing Company. A Division of Macmillan, Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Geleta]]></surname>
<given-names><![CDATA[L. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Labuschagne]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Combining ability and heritability for vitamin C and total soluble solids in pepper (Capsicum annuum L.)]]></article-title>
<source><![CDATA[J. Sci. Food Agric.]]></source>
<year>2006</year>
<volume>86</volume>
<page-range>1317-20</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gnayfeed]]></surname>
<given-names><![CDATA[M. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Daood]]></surname>
<given-names><![CDATA[H. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Biacs]]></surname>
<given-names><![CDATA[P. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Alcaraz]]></surname>
<given-names><![CDATA[C. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype]]></article-title>
<source><![CDATA[J. Sci. Food Agric.]]></source>
<year>2001</year>
<volume>81</volume>
<page-range>1580-5</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Govindarajan]]></surname>
<given-names><![CDATA[V. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sathyanarayana]]></surname>
<given-names><![CDATA[M. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Capsicum - production, technology, chemistry and quality. Part V. Impact on physiology, pharmacology, nutrition and metabolism: structure, pungency, pain and desensitization sequences]]></article-title>
<source><![CDATA[CRC Crit. Rev. Food Sci. Nutr.]]></source>
<year>1991</year>
<volume>29</volume>
<page-range>435-74</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Howard]]></surname>
<given-names><![CDATA[L. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[R. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Wagner]]></surname>
<given-names><![CDATA[A. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Villalon]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Burns]]></surname>
<given-names><![CDATA[E. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum L.) and processed jalapeños]]></article-title>
<source><![CDATA[J. Food Sci.]]></source>
<year>1994</year>
<volume>59</volume>
<page-range>362-5</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kobata]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Toyoshima]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kawamura]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Watanabe]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lipase-catalyzed synthesis of capsaicin analogs using natural oils as an acyl donor. Biotech]]></article-title>
<source><![CDATA[Letters]]></source>
<year>1998</year>
<volume>20</volume>
<page-range>781-3</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Howard]]></surname>
<given-names><![CDATA[L. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Villalón]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars]]></article-title>
<source><![CDATA[J. Food Sci.]]></source>
<year>1995</year>
<volume>60</volume>
<page-range>473-6</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López R.]]></surname>
<given-names><![CDATA[G. O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chilli. La especia del nuevo mundo]]></article-title>
<source><![CDATA[Ciencia]]></source>
<year>2003</year>
<volume>99</volume>
<page-range>66-75</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maroto B.]]></surname>
<given-names><![CDATA[J. V.]]></given-names>
</name>
</person-group>
<source><![CDATA[Horticultura Herbácea Especial]]></source>
<year>2002</year>
<edition>5a</edition>
<publisher-loc><![CDATA[Madrid, España ]]></publisher-loc>
<publisher-name><![CDATA[Ediciones Mundi-Prensa]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[González-Raurich]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bernardo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.)]]></article-title>
<source><![CDATA[Int. J. Food Sci. Nutr.]]></source>
<year>2005</year>
<volume>56</volume>
<page-range>45-51</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mathur]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Dangi]]></surname>
<given-names><![CDATA[R. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Dass]]></surname>
<given-names><![CDATA[S. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Malhotra]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The hottest variety in India]]></article-title>
<source><![CDATA[Current Sci.]]></source>
<year>2000</year>
<volume>79</volume>
<page-range>287-8</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mitra]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Postharvest Physiology and Storage of Tropical and Subtropical Fruits]]></source>
<year>1997</year>
<publisher-loc><![CDATA[New York ]]></publisher-loc>
<publisher-name><![CDATA[CAB International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mozafar]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Plant Vitamins: Agronomic, Physiological and Nutritional Aspects]]></source>
<year>1994</year>
<publisher-loc><![CDATA[Boca Raton, Fl. ]]></publisher-loc>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nísperos-Carriedos]]></surname>
<given-names><![CDATA[M. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Buslig]]></surname>
<given-names><![CDATA[B. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Shaw]]></surname>
<given-names><![CDATA[P. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Simultaneous detection of dehydroascorbic, ascorbic and some organic acids in fruits and vegetables by HPLC]]></article-title>
<source><![CDATA[J. Agric. Food Chem.]]></source>
<year>1992</year>
<volume>40</volume>
<page-range>1127-30</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pérez G.]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Márquez S.]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Peña L.]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Mejoramiento Genético de Hortalizas]]></source>
<year>1997</year>
<publisher-loc><![CDATA[Chapingo. México ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Universidad Autónoma Chapingo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salunkhe]]></surname>
<given-names><![CDATA[D. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Bolin]]></surname>
<given-names><![CDATA[H. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Reddy]]></surname>
<given-names><![CDATA[N. R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Storage, Processing and Nutritional Quality of Fruits and Vegetables]]></source>
<year>1991</year>
<volume>Vol. II</volume>
<edition>2nd</edition>
<page-range>29-39</page-range><publisher-loc><![CDATA[Boca Raton, Fl. ]]></publisher-loc>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sakamoto]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Goda]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Maitani]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Yamada]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Nunomura]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Ishikawa]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[High-performance liquid chromatographic analyses of capsaicinoids and their phenolic intermediates in Capsicum annuum to characterize their biosynthetic status]]></article-title>
<source><![CDATA[Biosci. Biotech. Biochem.]]></source>
<year>1994</year>
<volume>58</volume>
<page-range>1141-2</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sancho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Lucena]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Macho]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Calzado]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Blanco-Molina]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Minassi]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Immunosuppressive activity of capsaicinoides: Capsiate derived from sweet peppers inhibits NF-kappaB activation and is a potent anti-inflammatory compound in vivole]]></article-title>
<source><![CDATA[Eur. J. Immunol.]]></source>
<year>2002</year>
<volume>32</volume>
<page-range>1753-63</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="book">
<collab>SAS Institute Inc.</collab>
<source><![CDATA[SAS software release 8.1]]></source>
<year>2000</year>
<publisher-loc><![CDATA[Cary, NC. EE. UU. ]]></publisher-loc>
<publisher-name><![CDATA[SAS Institute Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Simon]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Vitaminas, carotenoides y fotoquímicos]]></source>
<year>2005</year>
<publisher-name><![CDATA[A. D. A. M., Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Surch]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Capsaicin in hot chili pepper: carcinogen, co-carcinogen or anti-carcinogen?]]></article-title>
<source><![CDATA[Food Chem. Toxicol.]]></source>
<year>1996</year>
<volume>34</volume>
<page-range>313-6</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Topuz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozdemir]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influences of gamma irradiation and storage on the capsaicinoides of sundried and dehydrated paprika]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2004</year>
<volume>86</volume>
<page-range>509-15</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zewdie]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Bosland]]></surname>
<given-names><![CDATA[P. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L]]></article-title>
<source><![CDATA[Euphytica]]></source>
<year>2000</year>
<volume>111</volume>
<page-range>185-90</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zewdie]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Bosland]]></surname>
<given-names><![CDATA[P. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Combining ability and heterosis for capsaicinoides in Capsicum pubescens]]></article-title>
<source><![CDATA[HortScience]]></source>
<year>2001</year>
<volume>36</volume>
<page-range>1315-7</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
