Fig. 4

Relaxation assay for topoisomerase I. 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 1 – capsaicin (final concentration 1/10 of stock solution 0.05 mg/mL); CAP 2 – capsaicin (final concentration 0.1 mg/mL); DHK – dihydrocapsaicin (final concentration 0,05 mg/mL); K1 – pBR322; K2 – pBR322 + Topo I (1.0 U); K3 – pBR322 + Topo I + EtOH