Antimicrobial Functions of Spices: Why Some Like It Hot, Jennifer Billing and Paul Sherman, Quarterly Review of Biology, March, 1998, pp. 3-49.
Antimicrobial Properties of Allicin from Garlic, (in press), David Mirelman et al, in Research in Infectious Diseases.
The Capsaicin Receptor: A Heat-Activated Ion Channel in the Pain Pathway, Michael Caterina et al, Nature, 23 October 1997, pp. 816 ff.
Chili Pepper Studies Paying Off with Hot Birdseed and Better Analgesics, A. Maureen Rouhi, Chemical and Engineering News, 4 March 1996, pp. 30-1.
Peppers, Amal Naj (highly recommended), Knopf, 1992.
Ruin Your Breath, Save Your Health: The Secret Life of Garlic and Onions; Carol Potera, MIT's Technology Review, January-February, 1998, pp. 20-21.
Some Like It Hot, BioScience, February, 1998, pp. 144 ff.
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