Fig. 1

Nuclease activity. Nuclease activity of selected molecules were studied on isolated plasmid pUC19 and chili extracts in final concentration 1/10 of stock solution incubated at 37 °C for 18 hrs. Compounds of extract: HR – Habanero Red; HMR – Habanero Maya Red; TMS – Trinidad Moruga Scorpion; J – Jalapeno; SP – Serrano pepper; HRS – Habanero Red Savina; BJ – Bhut Jolokia; JR – Jamaica Rosso (final concentration 1/10 of stock solution); CAP – capsaicin (final concentration 0,05 mg/mL); DHK – dihydrocapsaicin (final concentration 0,05 mg/mL); K1 – pUC19; K2 – pUC19 + EtOH