H OH metabolites OH Article Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers Aimee K. Sutliff 1,2,†, Martine Saint-Cyr 1,†, Audrey E. Hendricks 3, Samuel S. Chen 3, Katrina A. Doenges 2, Kevin Quinn 2, Jamie Westcott 1, Minghua Tang 1, Sarah J. Borengasser 1, Richard M. Reisdorph 2, Wayne W. Campbell 4 , Nancy F. Krebs 1 and Nichole A. Reisdorph 2,* 1 Department of Pediatrics, Section of Nutrition, School of Medicine, University of Colorado, Aurora, CO 80045, USA;
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[email protected] Citation: Sutliff, A.K.; Saint-Cyr, M.; † Co-first author, these authors contributed equally to this work. Hendricks, A.E.; Chen, S.S.; Doenges, K.A.; Quinn, K.; Westcott, J.; Tang, M.; Abstract: Identifying and annotating the molecular composition of individual foods will improve Borengasser, S.J.; Reisdorph, scientific understanding of how foods impact human health and how much variation exists in R.M.; et al.