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The main active ingredients in chili pepper are capsaicin and dihydrocapsaicin, and the total amount of capsaicin and dihydrocapsaicin measured in dried chili was at least 0.16% (2:1) [204, 205]

These results demonstrated that the effect of water irrigation regimes was more prominent in modifying the physiological responses of the two Salvia species, followed as second level of importance by the impact of the foliar applied melatonin and lastly as third level of importance the genetic diversity of the two species of Salvia utilized in the research (Fig

OBrien, PLoS One 12 (2017) e0186459

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