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Bhut Jolokia, the hottest pepper in the world, Scotch Bonnet and Jalapeño are hot Capsicum spp. with 1001,304, 250,000–300,000 and 5000 Scoville Heat Units (SHUs), respectively. The SHU is also an indication of varying concentrations of lipid-soluble capsaicinoids present in these hot peppers. However, our studies using lipid peroxidation (LPO) and cyclooxygenase (COX-1 and -2) enzyme assay with the...
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