References
Bland, E. 2007.
Some like it hot: the fiery benefits of hot food. New
Scientist 196:
Bosland, P.W., Baral, J.B.2007. "Bhut Jolokia"--The world's hottest known chile pepper is a
putative naturally occuring interspecific hybrid. HortScience 42: 222-224
Castillo,C. R., Sotomayor, L. O., Ortiz, C., Leonelli, B., Borie, F., and Rubio H. 2009. "Effect of
arbuscular mycorrhizal fungi on an ecological crop of chili peppers." Chilean Journal Of
Agricultural Research 69, no. 1: 79-87. Academic Search Complete, EBSCOhost (accessed
November 22, 2012).
Hartrick, C., Pestano, C., Carlson, N and Hartrick, S. 2011. Capsaicin instillation for
postoperative pain following total knee arthroplasty. Clinical Drug Investigation 31, 877-
882.
Purlauastja, J., Gogoi, H.K., Sing, L., and Veer, V. 2012 Molecular characterization of
'Bhut jolokia' the hottese chili. Journal of Biosciencse 37: 757-768.
Redecker, Dirk. 2008. Glomeromycota. Arbuscular mycorrhizal fungi and their relative(s).
Version 14 January 2008.
http://tolweb.org/
Tree of Life Web Project, http://tolweb.org/
Vinje, E. n.d. Chile pepper facts. In Cosmic Chile. Retrieved October,18 2012, from
http://www.cosmicchile.com/xdpy/kb/chile-pepper-facts.html
Yunbao, L., Muraleedharan, N.G. 2010. Non-pungent functionalfood components in the water
extracts of hot peppers. Food Chemistry 122:731-736.