Redigerer Capsaicin (avsnitt)

==Referanser==
<references>
<ref name="Bode">Ann M. Bode og Zigang Dong. [http://cancerres.aacrjournals.org/content/71/8/2809.abstract The Two Faces of Capsaicin] Cancer research. 2011. 71(8). ss2809-2814. Aksessdato: 2014-03-27.</ref>

<ref name="Bosland & Walker (2010)">Paul W. Bosland and Stephanie J. Walker (2010) [https://aces.nmsu.edu/pubs/_h/H237/ Guide H-237]. College of Agricultural, Consumer and Environmental Sciences, New Mexico State University. Besøkt 2020-08-17</ref>

<ref name="ChilliWorld (2017)">[https://www.chilliworld.com/factfile/scoville-scale#HotSauceAndChilliScovilleUnits The Scoville Heat Scale] {{Wayback|url=https://www.chilliworld.com/factfile/scoville-scale#HotSauceAndChilliScovilleUnits |date=20180227034634 }}. ''ChilliWorld.com''. Besøkt 2017-05-20</ref>

<ref name="Bucholz (1816)">C. F. Bucholz (1816) "Chemische Untersuchung der trockenen reifen spanischen Pfeffers" [Chemical investigation of dry, ripe Spanish peppers], ''Almanach oder Taschenbuch für Scheidekünstler und Apotheker'' (Weimar) [Almanakk eller håndbok for kjemiske analytikere og apotekere], vol. 37, ss1-30, sitert fra: Jonathan Pereira, ''The Elements of Materia Medica and Therapeutics'', 3rd U.S. ed. (Philadelphia, Pennsylvania:  Blanchard and Lea, 1854), vol. 2, [http://books.google.com/books?id=IrXszQ77xhYC&pg=PA506&lpg=PA506#v=onepage&q&f=false page 506].</ref>

<ref name="Huffman et al. (1978)">V. L. Huffman, E. R. Schadle, B. Villalon og E. E. Burns. [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb07419.x/abstract Volatile components and pungency in fresh and processed jalapeno peppers]. Journal of Food Science. 1978. 43(6). ss1809-1811. Aksessdato: 2014-03-27.</ref>

<ref name="Martindale">"Capsaicin" [http://www.medicinescomplete.com/mc/martindale/current/9679-a.htm?q=capsaicin Martindale/medicinescomplete.com]. Aksessdato: 2014-03-27</ref>

<ref name="NCBI (2020)">National Center for Biotechnology Information (2020). PubChem Compound Summary for CID 1548943, Capsaicin. Retrieved August 17, 2020 from https://pubchem.ncbi.nlm.nih.gov/compound/Capsaicin.</ref>

<ref name="Szolcsanyi">János Szolcsányi. [http://dx.doi.org/10.1016/j.npep.2004.07.005 Forty years in capsaicin research for sensory pharmacology and physiology]. Neuropeptides. 38(6). ss377-384. Aksessdato: 2014-03-27</ref>
<ref name="Thresh (1876)">J. C. Thresh (8 July 1876) "Capsaicin, the active principle in Capsicum fruits,". ''The Pharmaceutical Journal and Transactions'',  3. serie, 7(315)  ss21ff. [NB: Et sammendrag av denne finnes i [http://pubs.rsc.org/en/Content/ArticleLanding/1876/AN/an876010148b Capsaicin, the active principle in Capsicum fruits ss148-149] i ''The Analyst'', 1876. 1(8).</ref>

<ref name="Vani (2017)">Vani, B. K. K. (2017). Estimation of Capciacin content in different red chili varieties by UV–spectrophotometer. ''Carib J Sci Tech'', '''5''', 025-031.</ref>
</references>

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