more details of ·Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts from processor
Posted by michael derrida on March 10, 19104 at 23:05:14:
SERIE CODE:R01·Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts..Capsaicin,Capsicum extracts,Cayenne powder extracts,Red Pepper extracts,Capsicum Frutescens P.E.,Bird Pepper P.E.,African Bird Pepper Extracts,African Pepper Extracts,Chillies Extracts,Bird Pepper Extracts,African Chillies Extracts,Capsaicin,Description of Capsicum,Cayenne,Capsicum,Digestive,Circulatory,bites back,Capsicum assists in lowering blood pressure and breaking down cholesterol buildup,warming properties of Capsicum ,Capsicum has been used as a digestive aid,stimulate protective mucus membranes of the stomach,relieve pain caused by ulcers,Capsicum is commonly used to buffer pain from other ailments,including arthritis,varicose veins,headaches,menstrual cramps and respiratory conditions such as asthma,Cayenne or Capsicum derives its name from the Greek,to bite,in allusion to the hot pungent properties of the fruits and seeds,Cayenne pepper was introduced into Britain from India in 1548,appeared in Miller's Garden Dictionary in1771,Properties ofCapsicum,Alterative,Antispasmodic,Astringent,Rubefacient,Sialoguge,Stimulant,Spasmolytic,Carminative,Diaphoretic,Constituents of Capsicum,Cayenne,Red Pepper,Capsaicin,a red colouring matter, oleic, palmitic and stearic acids,Primary Uses:Arthritis,Bleeding,Blood Pressure,Bronchitis,Circulation poor, Heart Problems,Kidney Problems,Lung Disorders,Phlebitis,Rheumatism,Shock,Tumors,Asthma,Blood Impurities,Bruises,Burns,Fevers,Capsicum,Cayenne,Red Pepper prevent and rid the body of the effects of serious infectious disease,Capsicum,Cayenne,Red Pepper help normalize blood pressure,Capsicum,Cayenne,Red Pepper slow fat absorption in the small intestines,Capsicum,Cayenne,Red Pepper Promotes perspiration,Capsicum,Cayenne,Red Pepper could Influences the flow of digestive secretion from salivary and intestinal glands,Capsicum,Cayenne,Red Pepper anti-inflammation,Capsicum,Cayenne,Red Pepper Improves the ratio of HDL cholesterol to LDL cholesterol.
Composition&Application:
Properties:Alterative, Antispasmodic, Astringent, Blood Purifier, Carminative, Diaphoretic, Rubefacient, Sialoguge, Stimulant, Vulnerary Stimulant. Spasmolytic. Carminative. Diaphoretic.Externally - Counter- Irritant. Antiseptic. Rubefacient.
What is Capsicum(Cayenne,Red Pepper)and Capsicum extracts(Cayenne powder extracts,Red Pepper extracts)?Definition,constitution,Narrative History and modern application of Capsicum(Cayenne,Red Pepper).
◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇
Botanical Basic Data:Classification and Nomenclature
Scientific name:Capsicum annuum L., Capsicum frutescens L.
Family:Solanaceae
Common Names:Capsicum, chili pepper, hot pepper, cayenne, red pepper, tabasco paprika pepper, sweet pepper, bell pepper, green pepper (Rosengarten, 1969).
Herbs: Herbs: Cayenne (Capsicum Frutescens)
Botanical: Capsicum Frutescens
Common name:Capsicum(Cayenne,Red Pepper)
Synonyms:Red Pepper, Bird Pepper, African Bird Pepper ,African Pepper,Chillies,Bird Pepper,African Chillies,Cayenne,Capsicum
Part Used:Fruit, ripe and dried.
Habitat:Zanzibar,but now grown in most tropical and sub-tropical countries.
Definition:Capsicum consists of the dried ripe fruits of Capsicum minimum Roxb. (Fam. Solanaceae), a small erect shrub indigenous to tropical America and cultivated in South America and Africa. Capsicum contains a crystalline pungent principle capsaicin, traces of a liquid alkaloid, red colouring matter and a fatty oil. B.P.C. (1973., p. 72,Martindale, 26th Edn., p. 1235.)
Herb Almanac:Asthma, Arthritis, Cardiovascular Disease, Circulation, Headaches, High Blood Pressure, Inflammation, Intestinal Inflammation, Menstrual Cramps, Ulcers, Varicose Veins
Narrative Explain:Cayenne or Capsicum derives its name from the Greek, 'to bite'. The dried fruit is a powerful local stimulant with no narcotic effect, it is most useful in atony of the intestines and stomach. ... Capsicum - Capsicum frutescens.
-----------------------------------------------------------------------
Botanical Basic Data of Capsicum(Cayenne,Red Pepper)
Description of Capsicum(Cayenne,Red Pepper).
Narrative History of Capsicum(Cayenne,Red Pepper).
Properties and Constituents of Capsicum(Cayenne,Red Pepper).
Common Uses of Capsicum(Cayenne,Red Pepper).
Medicinal Action and Uses of Capsicum(Cayenne,Red Pepper).
Therapeutic Applications of Capsicum(Cayenne,Red Pepper).
Preclinical Studies of Capsicum(Cayenne,Red Pepper).
Safety Profile.
Description of Capsicum(Cayenne,Red Pepper):
Macroscopical:
Fruits dull orange-red in colour, oblong-conical in shape,obtuse at the apex;two-celled varying from 12-25 mm in length and up to 7 mm wide at the centre. Sometimes attached to a five toothed, inferior calyx and a straight slender pedicel up to 2-3 cm long. Pericarp shriveled, translucent and leathery enclosing 10-20 flat reniform seeds 2-4 mm long.Odour characteristic and powerful; taste extremely pungent.
An annual herb growing up to 1 m in height, C. annuum is native to the tropical Americas and widely cultivated throughout the tropics and elsewhere (Rosengarten, 1969). There is confusion regarding the classification of Capsicum species. Currently, all varieties of mild and hot peppers (not to be confused with black and white pepper derived from Piper nigrum and related species) are considered as the fruits of a single species, C. annuum and its many varieties, or of 2 species, C. annuum and C. frutescens. Current practice is to classify the pungent varieties of pepper (chile peppers or cayenne peppers) as C. frutescens, and the milder-flavored sweet peppers (bell peppers, sweet peppers, green peppers) as varieties of C. annuum (Ensminger et al., 1993); however, most botanists agree that they should properly be regarded as varieties of a single species (Rosengarten, 1969).
Brown-red powder, outer epidermal cells of pericarp in rows of 5 to 7, walls straight and uniformly thickened with a striated cuticle; droplets of red oil in pericarp parenchymatous cells, characteristic inner epidermis with groups of sclerenchymatous cells separated by thin-walled parenchyma. Seed epidermis of large sinuous cells, thin outer walls and thickened and pitted radial and inner walls.
Capsicum (Digestive, Circulatory),aptly described as the plant that bites back,is a common condiment in certain diets. The plant grows in warm climates and is added to many herbal formulas as a catalyst for the other herbs.
It's red color is partly due to its high vitamin A content. Capsicum has been used for decades as a catalyst for other herbs. Because Capsicum stimulants circulation and enhances blood flow, it is considered food for the circulatory system, a common condiment to the diet.
As a cardiovascular stimulant,Capsicum assists in lowering blood pressure and breaking down cholesterol buildup. The warming properties of Capsicum are useful for people suffering from poor circulation to the hands and feet and other related conditions.
Capsicum has been used as a digestive aid to ease intestinal inflammation,stimulate protective mucus membranes of the stomach, and also relieve pain caused by ulcers.
Capsicum is commonly used to buffer pain from other ailments,including arthritis,varicose veins,headaches,menstrual cramps and respiratory conditions such as asthma.
Archeologists estimate that in Mexico, Capsicum was used as a food as long as 9,000 years ago (Rumsfield and West, 1991). The medicinal use of a number of Capsicum species, including C. annuum by the Mayans, is described in Chichewicz and Thorpe (1996). They include the use of roots, leaves, as well as the fruits in applications for infections, fresh burns, respiratory complaints, earaches, and sores. Capsicum was used in weaning by the Navajo-Ramah, and has also been used by the Cherokee (Willard, 1991).
In folk medicine, Capsicum is regarded as an aphrodisiac, depurative, digestive, stomachic, carminative, antispasmodic, diaphoretic, antiseptic, counterirritant, rubefacient, stypic, and tonic. Internally, Capsicum has been used to treat asthma, pneumonia, diarrhea, cramps, colic, toothache, flatulent dyspepsia without inflammation; insufficiency of peripheral circulation; as a gargle for sore throat, chronic pharyngitis and laryngitis; and externally as a lotion or ointment to treat neuralgia, including rheumatic and arthritic pain, and unbroken chilblains (cold injuries) (Duke, 1985; Leung and Foster, 1996; Newall et al., 1996).
The root is an Indonesian folk-remedy for gonorrhea. Capsicum is used in central Africa as a calming medicine, and in Hawaii for backaches, rheumatism, and swollen feet. Regular ingestion of hot red pepper is recommended by some authors for anorexia, hemorrhoids, liver congestion, varicose veins, and vascular conditions (Duke, 1985). Pedersen (1994) states that "the most striking use of Capsicum is as a catalyst herb in nearly every herbal combination conceivable." He adds female complaints, athletic injury and thyroid imbalance as indications for herbalist applications of Capsicum.
Narrative History of Capsicum(Cayenne,Red Pepper):
Cayenne or Capsicum derives its name from the Greek, 'to bite,' in allusion to the hot pungent properties of the fruits and seeds.
Cayenne pepper was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time. The plant was described by Linnaeus under the name of C. frutescens proper. This species appeared in Miller's Garden Dictionary in 1771. It is a shrubby perennial plant 2 to 6 feet high. Branches angular, usually enlarged and slightly purple at the nodes; petioles medium; peduncles slender, often in pairs, and longer than the fruit; calyx cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small and flat, from ten to twenty-nine. The cuticle of the pericarp is uniformly striated and in this particular is distinct from other species. Taste very pungent and smell characteristic. It is difficult to determine the source of true powdered Capsicum, as the colour is affected by light, so that it should always be kept in dark receptacles. African pepper is generally light brownish-yellow colour and very pungent; its pungency appears to depend on a principle called Capsicin. Cayenne is sometimes adulterated with oxide of red lead, which may be detected by digesting in dilute nitric acid. Other adulterants are coloured sawdust which can be found by the aid of the microscope. The British Pharmacopceia requires that capsicum should yield not more than 6 per cent of ash, and this test detects the presence of most adulterants.
Properties and Constituents of Capsicum(Cayenne,Red Pepper):
Properties of Capsicum(Cayenne,Red Pepper):
Alterative, Antispasmodic, Astringent, Blood Purifier, Carminative, Diaphoretic, Rubefacient, Sialoguge, Stimulant, Vulnerary Stimulant. Spasmolytic. Carminative. Diaphoretic.Externally - Counter- Irritant. Antiseptic. Rubefacient
Primary Nutrients: Calcium, Iron, Magnesium, Phosphorus, Potassium, Rutin, Selenium, Sodium, Sulphur, Vitamins A, B-complex, C, G, and Zinc
Constituents of Capsicum(Cayenne,Red Pepper):
Capsaicin, a red colouring matter, oleic, palmitic and stearic acids.
Chemical Constituents
Nitrogenous Compounds
Miscellaneous Nitrogenous Compounds
The most potent and predominant chemical entity in Capsicum is capsaicin (0.14%) (Cordell and Araujo, 1993). A series of homologous branched- and straight-chain alkyl vanillylamides, collectively known as capsaicinoids, is present in lesser concentrations than the parent compound, capsaicin. Of the capsaicinoid fraction, capsaicin (48.6%) is quantitatively followed by 6,7-dihydrocapsaicin (36%), nordihydrocapsaicin (7.4%), homodihydrocapsaicin (2%), and homocapsaicin (2%) (Duke, 1985). Capsaicinoids and capsaicin are collectively found in amounts of 0.1% to 1%, with quantities varying according to soil and climate (Rumsfield and West, 1991).
Capsaicin, a colorless crystalline substance, was first synthesized in 1930. Capsaicin has been studied since the mid-19th century and its structure is elucidated as 8-methyl-6-nonenoyl vanillylamide (Cordell and Araujo, 1993). Most pharmacological studies performed with isolated constituents of chile pepper have focused on capsaicin, which is the major pungent constituent.
The crude extract of Capsicum fruits, known as Capsicum oleoresin, contains at least 100 different volatile chemical constituents, and therefore may function in differing ways from pure capsaicin. Thus, it is important to distinguish between studies using capsaicin and those employing Capsicum oleoresin (Cordell and Araujo, 1993).
Nonivamide (pelargonic acid vanillylamide) is a common synthetic adulterant of Capsicum products. Although structurally different from capsaicin, its presence in Capsicum or capsaicin samples can be detected spectrographically and there is no evidence that this compound occurs naturally in Capsicum (Cordell and Araujo, 1993).
Terpenoid Compounds
Steroids
Other parts of the plant contain steroidal alkaloid glycosides (solanine, solanidine, solasodine) (Newall et al., 1996). The seeds contain the steroidal glycosides capsicoside A through D, all furostanol glycosides (Yahara et al., 1994)
Other Constituents
C. annuum is rich in carotenoid pigments, including capsanthin, capsorubrin, carotene, luteine, zeaxanthin, and cucurbitaxanthin A) (Leung and Foster, 1996; Hornero-Méndez and Mínguez-Mosquera, 1998).
Capsicum is also rich in fats (9-17%) and protein (12-15%) (Leung and Foster, 1996) and is an excellent source of vitamin C (~370 mg/100 g) and vitamin A (77,000 IU/100 g, equivalent to 7,700 RE/100 g) (Ensminger et al., 1993).
Volatile oils are present as a trace component, including over 125 individual constituents, 24 of which have been identified (Marsh, 1977).
Scopoletin, a coumarin, also occurs in the plant (Newall et al., 1996).
Common Uses of Capsicum(Cayenne,Red Pepper):
Primary Uses:Arthritis, Bleeding, Blood Pressure/high/low, Bronchitis, Circulation/poor, Colds, Congestion, Diabetes, Fatigue, Gastric Disorders, Heart Problems, Kidney Problems, Lung Disorders, Phlebitis, Rheumatism, Shock, Tumors, Throat/sore, Veins/varicose, Ulcers.
Secondary Uses:Arteriosclerosis, Asthma, Blood Impurities, Bruises, Burns, Fevers, Gas, Infections, Jaundice, Lock Jaw, Malaria/ague, Mucus/excessive, Pain, Pancreatic Problems, Pus Discharge, Sinus Problems, Skin Disorders, Spasms, Sunburns, Wounds.
Capsicum(Cayenne,Red Pepper) prevent and rid the body of the effects of serious infectious disease. It helps to improve the functions of the circulatory system and regulate the flow of blood to the heart.
Capsicum(Cayenne,Red Pepper) help normalize blood pressure, whether high or low and increase circulation preventing cold hands and feet.
Capsicum(Cayenne,Red Pepper) slow fat absorption in the small intestines and increase the metabolic rate and thermogenesis helping to promote the burning of fat in the body.
Capsicum(Cayenne,Red Pepper) Promotes perspiration.
Capsicum(Cayenne,Red Pepper) could Influences the flow of digestive secretion from salivary and intestinal glands.
Is excellent for warding off diseases and equalizing blood circulation, which helps to prevent strokes and heart attacks.
If taken internally, will work to heal an ulcerated stomach.
Capsicum(Cayenne,Red Pepper) anti-inflammation: used as a poultice for any inflammation.
Capsicum(Cayenne,Red Pepper) Improves the ratio of HDL cholesterol to LDL cholesterol.
Medicinal Action and Uses of Capsicum(Cayenne,Red Pepper):
Capsicum(Cayenne,Red Pepper) is A powerful local stimulant, with no narcotic effect largely used in hot climates as a condiment, and most useful in atony of the intestines and stomach. It should not be used in ordinary gastric catarrh. For persons addicted to drink it seems to be useful possibly by reducing the dilated blood-vessels and thus relieving chronic congestion. It is often added to tonics and is said to be unequalled for warding off diseases. Herbalists use it largely in pill form and powdered. Externally it is a strong rubefacient and acts gently with no danger of vesication; is applied as a cataplasm or as a liniment; it can be mixed with 10 to 20 per cent of cotton-seed oil. The powder or the tincture is beneficial for relaxed uvula. A preparation in use in the West Indies called Mandram, for weak digestion and loss of appetite, is made of thinly sliced and unskinned cucumbers, shallots, chives, or onions, lemon or lime juice, Madeira, and a few pods of bird pepper well mashed up in the liquids. It can be used as a chutney.
The Healing Power of Cayenne Pepper describes remedies using cayenne alone or in mixtures with ordinary items like lemon, vinegar, olive oil, honey, garlic , aspirin and more for common health problems like:
*Angina:This recipe for Angina pain was developed by master herbalist John R. Christopher.
*Arthritis:See why an ingredient in cayenne can stop the destruction of cartilage and relieve pain and stiffness.
*Asthma:Read USA Today reporter's account of how a friend travelling in the jungle survived an asthma attack with a pinch of cayenne in this drink.
*Clogged Arteries:See how one man was cured with a simple cayenne concoction.
*Bruises and Sprains:Make this healing ointment right in your kitchen.
*Colds and Flu:Stop a cold in its tracks with this doctor's home remedy.
*Cough:This recipe from a leading hospital cures a cough fast.
*Diabetes:Discover the recommended dose for lowering blood sugar naturally.
*High Cholestero:The cholesterol lowering effect of cayenne has been reported in medical literature.
*Fatigue:Give tired blood a blast of energy.
*Headache:Not a powder or a pill but these creams can knock out a headache fast.
*Neuralgia:Try this safe and effective treatment proven in studies to relieve the pain.
*Obesity:Researchers in England discovered cayenne can burn calories virtually as fast as exercise.
*Pain:Learn how cayenne works on the body to stop pain.
*Pleurisy:Make this rub and smooth it on to feel better fast.
*Sinusitis:This remedy begins with a can of soup and ends with quick relief.
*Sore Throat:This potent gargle washes it away.
*Toothache:An ancient remedy still works today.
*Ulcers:Cayenne has been shown to actually protect against peptic ulcers when taken properly.
Therapeutic Applications of Capsicum(Cayenne,Red Pepper):
Despite the widespread use of chili peppers in the diet, little is known about the pharmacological activities of capsaicin in humans. Much of the pharmacological information has been obtained from animals with intravenous or intraperitoneal injections, or direct application of capsaicin to exposed nerves. Intravenous administration of capsaicin has been observed to induce bradycardia, hypotension, and apnea in animals; effects from administration to humans are unclear (Rumsfield and West, 1991).
Preclinical Studies of Capsicum(Cayenne,Red Pepper):
Cardiovascular and Circulatory Functions:Effects on Cholesterol and Lipid Metabolism
Capsaicin affects lipid metabolism as demonstrated in a study by Kawada et al. (1986). Male rats fed a diet containing 30% lard with capsaicin at 0.14% of the diet developed serum triglyceride levels that were significantly lower than those of animals receiving a high-fat diet without capsaicin. But levels of free fatty acids, cholesterol, and pre-beta-lipoprotein were not affected. Activities of liver enzymes involved in lipid synthesis (acetyl-CoA carboxylase) and in carbohydrate metabolism (glucose-6-phosphate dehydrogenase) were inhibited in the high-fat diet, but the activity of the latter was restored to control levels by the added dietary capsaicin. The weight of perirenal adipose tissue was reduced in a dose-dependent manner by capsaicin. These results suggested that capsaicin did not interfere with lipid biosynthesis. Rather, that capsaicin might stimulate lipid metabolism, and possibly facilitates mobilization of lipid from adipose tissue.
In a follow-up to the study above, Kawada et al. (1986a) measured the effect of i.p. administered capsaicin on general energy metabolism, including oxygen consumption, respiratory quotient, and substrate utilization. Capsaicin had a general stimulatory effect on metabolism, similar to that of epinephrine; oxygen consumption was elevated, respiratory quotient was initially elevated, then decreased; and serum glucose and insulin levels were elevated, concomitant with a rapid decrease in liver glycogen, and a gradual increase in serum triglycerides. The response was blocked by beta-adrenergic blockers, but was not effected by alpha-adrenergic or ganglion blockers. Their results suggested that capsaicin effects metabolism either as a direct beta-adrenergic agonist, or indirectly by stimulating catecholamine release.
Cardiovascular and Circulatory Functions:Peripheral vascular functions
Yamato et al. (1996) showed that capsaicin produced a marked concentration-dependent decrease in the amplitude, the rate of rise, and the rate of relaxation of the contractile tension of rat ventricular papillary muscles; however, the half-life of the relaxation and the time to peak tension were only slightly effected. Calcium release and shortening of action potential duration in ventricular myocytes was profoundly reduced by capsaicin, perhaps resulting from the non-specific membrane-stabilizing effects of capsaicin.
Capsaicin treatment caused a biphasic effect on contractile force, left ventricular systolic blood pressure, and heart rate of isolated perfused rat hearts. A transient initial increase in contractile force and left ventricular systolic pressure was observed, followed by a prolonged depression of both parameters. Heart rate was increased, but this effect was not followed by a subsequent reduction. The initial increases in contractile force and blood pressure could have been induced by the release of calcitonin-gene-related peptide (CGRP) from local sensory nerves; the negative inotropic effects following the initial increase may be due to a direct inhibitory effect of capsaicin on ventricular cells, or to nonspecific membrane-stabilizing effects. The increased heart rate was attributed to the release of CGRP (Kaygisiz et al., 1990).
Capsaicin elicits a vasoconstrictive response in the large cerebral arteries of the cat (Saito et al., 1988), and in the middle and basilar cerebral arteries, an effect was attributed to a direct contraction of smooth muscle, since the response was independent of the presence of endothelium and nerve components. However, Saito et al. found results suggesting that while capsaicin releases and depletes vasodilator peptides from perivascular nerves, the direct vasoconstrictor effects of capsaicin overwhelm the vasodilator effects of these peptides.
:Digestive, Hepatic, and Gastrointestinal Functions:Gastric Functions
In tests using cultured human intestinal epithelial cells, Jensen-Jarolim et al. (1998) found sufficient in vitro evidence to suggest that Capsicum may increase the permeability of the gastrointestinal tract to allow transport of macromolecules and ions across the epithelium; an effect, they add, that might have importance to food intolerance and allergic reactions to food. The transepithelial electrical resistance (TER) of confluent human intestinal epithelial cells was significantly reduced (p<0.001) by paprika powder (C. annuum), chili pepper (p<0.001), or cayenne pepper (C. frutescens; (p<0.005). A sustained decrease in TER by paprika correlated with an increase in permeability for 40 kDa-sized macromolecules, which are sufficient for important plant-derived allergenic proteins to pass (i.e. MW 14 and 17 kDa). The authors note, however, that while chili pepper, cayenne pepper and paprika may loosen cell contacts to increase permeability of the intestinal epithelium, other spices (bay leaf, black pepper, and nutmeg) were found to decrease permeability (Jensen-Jarolim et al., 1998). This is interesting because in diets where these spices are used most commonly they are typically combined in dishes, a practice that could conceivably counteract an increase in gastrointestinal epithelial cell permeability.
The stimulatory effect of orally administered capsaicin on gastric acid secretion and mucosal blood flow was studied in rats using amounts roughly equivalent to a normal Thai diet. Capsaicin was noted to have a protective effect on gastric mucosa of ethanol-induced gastric lesions in rats (Uchida et al., 1991). The protective effect was attenuated upon pretreatment with indomethacin and disappeared in capsaicin-sensitive nerve-degenerated rats, suggesting that enhanced prostaglandin formation inhibited lesion formation. Further study by the same group found decreased stomach motility and increased mucosal blood flow with intragastric capsaicin treatment, whereas capsaicin pre-treatment desensitized the afferent neurons, thereby mitigating this protective effect.
Anuras et al. (1977) demonstrated effects of capsaicin on electrical slow waves in the isolated cat colon that paralleled the reported effects of other laxative agents. It has long been observed that oral ingestion of Capsicum can result in a laxative effect in humans, especially if the individual is unaccustomed to the dose taken.
Immune Functions; Inflammation and Disease:
Cancer
Carcinogenicity/Mutagenicity
A full review of capsaicin’s carcinogenic and anticarcinogenic potential (Suhr and Lee, 1996) provided theoretical evidence for both effects from capsaicin. Ernst and Barnes (1998) refer to this study with the comment that "Taken orally orally in regular high doses it may act as a carcinogen and could promote gastric cancer, but in low doses it seems to have anticarcinogenic activity." Duke (1985) points out that the low incidence of gastric cancers in Latin America suggests that hot pepper, with its many constituents, may be anticarcinogenic.
Duke (1985) notes that in India, where dietary intake of Capsicum is common, submucous fibrosis of the palate and fauces (opening of the mouth and oral pharynx) has been reported. A 10% Capsicum, protein-deficient diet fed to rats led to a 54% increase in the incidence in hepatomas, suggesting that capsaicin may contribute to the development of liver cancer. Nalini et al. (1998) report that rats fed a diet containing red chili (8 mg/day/100 g body weight) alone or with a carcinogenic substance (DMH, 1,2-dimethyl hydrazine, 20 mg/kg, s.c.) in addition to the red chili showed a tumor incidence of 83.3% and 93.3%, respectively. Histopathological examination of the colons of the DMH plus red chili group showed a significant increase in beta-glucoronidase activity. This was not found in the red chili alone group. beta-glucoronidase is an enzyme that enhances the breakdown of glucuronides which conjugate toxins, drugs, and hormones in the liver, thereby rendering them soluble and detoxified. The authors point out that while over 90% of these conjugated toxins are excreted via the colon, if the colonic microflora becomes stimulated by procarcinogens (e.g., DMH, red chili) the glucuronides could be broken down and liberate toxins and drugs. Mucinase in the colon and fecal contents of the DMH plus red chili group was also significantly higher than in the controls, but not in the red chili alone group. Mucinase is found in the intestinal flora where it breaks down protective mucins (glycoproteins) which serve as lubricants and possibly serve as a barrier to the damaging effects of toxins, bacteria and viruses.
Chili prepared by sun-drying, salting and deep-frying in groundnut oil contains a high amount of carcinogenic 3,4-benzo(a)pyrene. Long-term feeding studies in male mice with chili so-prepared (100 mg/day) added to a laboratory rodent diet found that whereas none of the controls developed tumors, the chili group showed a 35% incidence of adenocarcinoma in the abdomen over 2 yrs. The authors comment that their results suggest the high incidence of gastric cancer among the male population of Madras may owe to the contributing factor of salted, sundried and oil-fried red chili (Balachandran and Sivaramkrishnan, 1995).
Park et al. (1998) found tumor-promoting activity from capsaicin lacking in a 2-stage skin carcinogenesis model in mice. Instead, capsaicin, when administered at the same time as a tumor promoter (12-O-tetradecanoylphorbol-13-acetate), was found to inhibit mouse skin carcinogenesis.
Infectious diseases
Chemopreventive activity
An in vitro chemopreventive activity of capsaicin was shown by Morré et al. (1995). When capsaicin was aded to cultured cells of Caov-3 human ovarian carcinoma, MCF-10A human mammary adenocarcinoma, HL-60 human promyelocytic leukemia, and HeLa cells, a preferential growth-inhibition was evident as cells became smaller and underwent cell death. Condensed and appearing fragmented, the nuclear DNA of these cells suggested that capsaicin had induced apoptosis.
Immune modulation
The arachidonic acid cascade is an important component of inflammation and the associated localized immune response. The release of arachidonic acid (AA) from membrane phospholipids and subsequent leukotriene biosynthesis occurs during inflammation, and products formed by AA oxidation act in concert with numerous other factors, including cytokines, PAF (platelet-activating factor), nitrogen oxide, and histamine, all of which are important mediators of the immune response. A recent study (Panossian et al., 1996) found that at low concentrations capsaicin stimulated the production of interleukin-1a, while at higher doses it inhibited this response. Capsaicin caused a dose-dependent release of AA from PMNs (poly-morphonuclear leukocytes), and a similar concentration-dependent conversion of the AA metabolites, prostaglandin E2 (PGE2) and LTB4. When incubated with granulocytes, capsaicin caused an increased synthesis of 12-HETE, an eicosanoid metabolite of AA, but at the same time was found to cause a dose-dependent decrease of all products of 5-lipoxygenase. These results suggested that the dose-dependent reversible effects of capsaicin on immune cells and interleukin-1alpha are closely associated with arachidonic acid metabolism (Panossian et al., 1996).
The immunomodulatory effects of capsaicin are varied and may be related to interactions with the neuropeptides somatostatin and SP, a peptide made up of 11 amino acids and found throughout the body in nerve cells and certain endocrine cells in the gut. Payan and co-workers (1984) hypothesized that exposure to noxious stimuli or injury of sufficient magnitude stimulates the release of SP and somatostatin from peripheral terminals of primary afferent neurons. SP triggers vasodilatation, increases permeability of regional microcirculation, and activates mast cells which release histamine, leukotactic peptides, and leukotrienes. Histamine and leukotrienes LTC4 and LTD4 increase vascular permeability, and peptide leukotactic factors stimulate the influx of polymorphonuclear leukocytes (PMNs) and monocytes that have adhered to venular walls; SP magnifies the functional responses elicited by the leukotriene LTB4. In addition, increased vascular permeability promotes the local delivery of both the protein and cellular components of adaptive immunity, so that SP could augment the activity of T lymphocytes that accumulate at the site of reaction (Payan et al., 1984). However, in the opposite of what might have been expected, capsaicin pretreatment was shown to block the localized immune and inflammatory response. This effect was observed in studies described above, in which capsaicin prevented the SP-mediated increase in vascular permeability and inflammation in lung tissue exposed to noxious stimuli (Biggs and Ladenius, 1990; Krishna and Gosh, 1989; Lundberg and Saria, 1983). Other studies focusing on the role of SP and other neuropeptides in mediating the antigenic response have, in general, supported this hypothesis; for example, SP stimulates synthesis of lymphocytes and stimulates production of immunoglobulins (Stanisz et al., 1986; Helme et al., 1987). For example, pretreatment of neonatal rats with capsaicin reduced by more than 80% the number of lymphocytes secreting antigenic antibodies in response to a subcutaneous antigenic stimulus of sheep red blood cells. This could be reversed by a subcutaneous infusion of SP at the injection site immediately following antigen stimulation (Helme et al., 1987).
Microbial infections
In Mayan herbal medicine, Capsicum species are used as antimicrobials. Including capsaicin and dihydrocapsaicin, Chichewicz and Thorpe (1996) used a filter-disk assay to assess the antimicrobial activity of several varieties of 5 species (C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens) against a range of pathogenic bacteria and one yeast, Candida albicans. The pure capsaicinoids showed no antimicrobial activity. In general, the extracts displayed varying degrees of inhibition against Bacillus cereus, B. subtilis, Clostridium sporogenes, C. tetani, and Streptococcus pyogenes. In some cases, heating the extracts 100°C for 20 min. resulted in a complete or partial loss of activity. Most significantly, uncooked extracts of all species and varieties produced complete or partial inhibition of the growth of Clostridium sporogenes and C. tetani, indicating that the use of Capsicum species in Mayan medicine may have been related to the prevention or treatment of Clostridium-related diseases. Growth of Bacillus species in general was stimulated by the extracts, except for the leaves of the jalape?o and red chile varieties of C. annuum, which partially inhibited the growth of B. cereus and B. subtilis.
Metabolic and Nutritional Functions:Carbohydrate metabolism; Antidiabetic Activity
Monsereenusorn (1980) measured a hypoglycemic effect of crude Capsicum on blood glucose levels in the rat. Oral administration at 1,200 mg/kg resulted in an 18% reduction in fasting blood glucose levels, while i.p. administration resulted in a similar reduction (16.9%) at 700 mg/kg. In glucose tolerance tests, pretreatment with Capsicum (500 mg/kg, p.o.) flattened the oral glucose tolerance curve compared to controls. A small but significant reduction in blood glucose levels was observed when the glucose load was administered intracardially, suggesting that capsaicin induced changes in systemic glucose metabolism. In earlier studies Monsereenusorn, 1979; Monsereenusorn and Glinsukon, 1979), using everted sacs of rat and hamster jejunum, capsaicin caused a significant inhibition of glucose transport across the intestinal wall at pH 7.4, but only a slight inhibition at pH 5.0. Capsaicin at pH 7.4 increased the conversion of glucose to lactic acid, indicating a stimulatory effect on glucose metabolism; however, at the lower pH value of 5.0, glucose metabolism was suppressed with a concomitant increase in glucose transport across the intestinal wall. The authors speculated that at the lower pH oxidative glucose metabolism was disturbed, with the mucosal cells compensating by enhancing anaerobic glucose metabolism with a consequent increase in lactic acid formation (Monsereenusorn, 1979; Monsereenusorn and Glinsukon, 1979).
A partial mechanism for the inhibition of glucose transport across the intestinal wall was suggested in experiments by Monsereenusorn and Glinsukon (1979). In everted sac preparations, capsaicin (14 mg/100 mL) produced a 22.6% inhibition of the intestinal Na+-K+-ATPase sodium pump in hamsters, although not in the rat. In the small intestine of hamsters and rats, there are high levels of these pumps. In addition to their potential involvement in active transport of cations across cell membranes, these pumps have been implicated in the sodium-dependent active transport of amino acids and sugar (Monsereenusorn and Glinsukon, 1979).
Neurological, Psychological, and Behavioral Functions:Receptor and Neurotransmitter Mediated Functions:
Capsaicin selectively activates certain populations of unmyelinated primary afferent sensory neurons (Type ‘C’), and many of its cardiovascular effects and effects on respiratory reflex functions can be attributed to its excitation of a distinct population of these neurons in the vagus nerve (pneumogastric or 10th cranial nerve). Intact sensory supply is required for many of the actions of capsaicin; for example, deafferentiation of the skin areas and guinea pig ileum abolishes many capsaicin-induced responses, such as the inflammatory response and smooth muscle contraction. Some of the unmyelinated sensory fibers sensitive to capsaicin contain the neuropeptides substance P (SP) and somatostatin. SP is a highly potent vasoactive substance which appears to be a neurotransmitter. It mediates sensory pain, temperature, and touch. Capsaicin can stimulate the release of these neuropeptides. Prolonged exposure to capsaicin results in a gradual desensitization to capsaicin’s acute effects; this effect may be due to the depletion of SP and somatostatin from the primary afferent neurons or other mechanisms (Nagy, 1982).
Pharmacokinetics:
Oral dosing of rats with capsaicin and dihydrocapsaicin results in an 85% absorption in the jejunum after 3 hours (Rumsfield and West, 1991).
The distribution and metabolism of capsaicin and/or dihydrocapsaicin has been studied in rats. Capsaicin is distributed to the brain, spinal cord, liver and blood within 20 mins. of i.v. administration. Oral doses of dihydrocapsaicin in the rat showed metabolic activity associated with its absorption into the portal vein. Capsaicin and dihydrocapsaicin are metabolized in the liver by the mixed-function oxidation system (cytochrome P-450-dependent system). It is assumed that capsaicin is excreted in urine. In rats, most of dihydrocapsaicin is known to be rapidly metabolized and excreted in the urine (Rumsfield and West, 1991).
With respect to topical applications of capsaicin, it has been estimated that assuming 100% of a topically-applied dose is absorbed into the body, an application of 90 g capsaicin (2 tubes of cream, 0.025% capsaicin) per week would result in a daily exposure of 0.064 mg/kg capsaicin for a 50 kg person. This represents less than 10% of the dietary intake of a typical Indian or Thai diet (Rumsfield and West, 1991).
Doses---For a gargle: 1/2 drachm of powder to 1 pint of boiling water, or 1/2 fluid ounce of the tincture to 8 fluid ounces of rose water. If the throat is very sensitive it can be given in pill form - generally made with 1 to 10 grains powder. The infusion is made with 2 drachms to 1/2 pint boiling water taken in 1/2 fluid ounce doses. The tincture is used as a paint for chilblains.
Dosage of the whole fruits or red pepper powder for medicinal purposes varies between 30-120 mg, 3 X/day (Newall et al., 1996), and 30 mg to 1.2 g, with the usual dose at 60 mg (Willard, 1991). (Note: do not bite, chew or open capsules.)
The British Pharmaceutical Codex (BPC) of 1968 lists the dose of Capsicum tincture as between 0.3-1.0 mL; the BPC for 1934 lists the dose of "Stronger Tincture" of Capsicum at between 0.06-2.0 mL (Newall et al., 1996).
According to a U.S. governmental nutrition survey, the average daily consumption of hot pepper in Thailand is 60-70 mg (U.S. Interdepartmental Committee on Nutrition for National Defense, 1962; quoted in Anuras et al., 1977).
The oleoresin dosage is listed as 0.6-2.0 mg in the BPC of 1934. Other sources (cited in Newall et al., 1996) list a dose of 1.2-1.8 mg for the oleoresin internally, and state that topical preparations should contain a maximum strength of oleoresin of 2.5%.
Capsaicin content of creams used in clinical trials have ranged from 0.025 to 0.075% capsaicin; the cream being applied 4-5 X/day to the affected area for at least 4 weeks (Rumsfield and West, 1991; Lynn, 1990; Capsaicin Study Group, 1991; Robbers et al., 1996).
Safety Profile
Contraindications
Capsicum has been cited as contraindicated in topical applications on damaged skin and near the eyes, and for internal use by individuals who are sensitive to the herb and may in some cases develop gastrointestinal irritations. Further contraindications in the German Commission E are found in topical applications by individuals who are allergic (sensitive) to Capsicum (Blumenthal et al., 1998).
Lynn (1990) describes that relatively mild capsaicin topical treatment has been reported to worsen contact dermatitis and allergic contact dermatitis in some individuals.
Willard (1991) considers use of Capsicum contraindicated in ulcers and chronic bowel irritation states.
Drug Interactions
Capsicum may interfere with antidepressant therapy utilizing MAOI (monoamine oxidase inhibitors), or with antihypertensive therapy, and may stimulate the hepatic metabolism of drugs (Newall et al., 1996)
Pregnancy and Lactation
No documented cases of adverse effects from use of capsaicin during pregnancy have been found. Brinker (1983) states that Capsicum oleoresin was found to be a uterine stimulant in animals.
No information has been found regarding the entry of capsaicin into breastmilk, though anecdotal information suggests that it does. This information is based on the informal observation that children nursed by habitual users of chili peppers will eat chili pepper-seasoned solids at an early age (less than 12 months). When a mother is a regular consumer of Capsicum, no reports of adverse effects related to breast-feeding have been found in the literature or from anecdotal sources. Unpublished anecdotes from lactation consultants report occasional isolated episodes of diarrhea/irritated perineums with breast-feeding infants, but only when the mother consumed a large amount of spicy food in an episodic manner.
A multi-cultural traditional use of chili involves weaning; specifically, applying the chili product to the breast to "encourage" weaning in an older child (Willard, 1991).
Side Effects
Initial topical application of capsaicin creams results in burning sensations for most but not all people, which lessens or disappears with repeated applications. Erythema often accompanies the burning, sometimes with rash. Coughing and sneezing from aerosolized particles from dried cream residues has also been noted in some studies. These effects fade with repeated daily use (see Clinical Studies for references). Accidental contamination of other body parts, particularly the eyes, mouth or perineal regions, can occur without careful hand-washing or the use of rubber gloves for cream application (Mitchell and Rook, 1979). In a controlled study, Jones et al. (1997) found that cool tap water was more effective at providing immediate relief from the pain of chili burns of the hands than room temperature vegetable oil. Immersing the hands in the vegetable oil provided significantly better long-term pain relief, provided the hands were immersed in the oil for at least 1 hour Further studies of using cold temperature oil may reveal the effect of temperature on pain relief from chili burn.
Capsaicin and capsaicinoids are strongly irritating to mucous membranes and can produce dermatitis. Inhalation can produce allergic alveolitis (Mitchell and Rook, 1979). Oral use of Capsicum and its extractives may cause gastrointestinal irritation, though it does not inhibit the healing of duodenal ulcers and does not need to be avoided by persons with such a condition (Leacock, 1985).
Special precautions
Use of topical capsaicin by a parent or caretaker of an infant or young child requires special care with hand washing to avoid any direct transfer to the child’s mucous membranes.
No information on overdosage is available.
Toxicology
Toxicity in Animal Models
The LD50 values reported for capsaicin in mice are: intravenous, 0.56 mg/kg; intraperitoneal, 7.56 mg/kg; subcutaneous, 9 mg/kg; oral, 190 mg/kg. The metabolism of capsaicin and related capsaicinoids may reduce their acute toxicity (Srinivasan et al., 1980). In rats, the intraperitoneal LD50 for capsaicin is reported as 10 mg/kg. Toxicity of capsaicin in dogs and cats from i.v. administration has been attributed to a combination of respiratory failure, hypotension, and bradycardia (Monsereenusorn et al., 1982).
Chronic administration of Capsicum extract (20 mL to cheek pouch until death) was reported to be toxic in hamsters, producing reduced life-span and eye abnormalities; the latter effect was attributed to the depletion of SP by capsaicin in primary afferent neurons, causing a loss of corneal pain sensation and consequent loss of protective corneal reflexes (Agrawal et al., 1985).
Rabbits fed high levels of red pepper (0.2% capsicum-containing peppers constituting 14% of the diet) for 1 yr. showed adverse nutritional effects starting at 6 months, which was attributed to the large proportion of Capsicum used in this study (Srinivasan et al., 1980). A long-term comparative, controlled feeding study of rats given various levels of red Capsicum peppers (0.3% capsaicin), capsaicin, and a synthetic analogue of capsaicin (N-vanillyl nonanamide) was carried out with short- and long-term evaluations of effects. The animals fed red pepper in amounts varying from 0.05% to 5.0% of their diet did not show any adverse effects in food intake, growth, nitrogen balance, or blood constituents. Both the rats fed capsaicin (at 3 mg/100 g and 15 mg/100 g) and those fed the synthetic analogue of capsaicin (at 15 mg/100 g) showed slower food intake in the first month An increase to control levels by 8 weeks was found in the capsaicin group, and overall weight gain was depressed, especially at the higher dose level of 15 mg/100 g of feed (Srinivasan et al., 1980).
Mutagenicity
Azizan and Blevins (1995) reported that although capsaicin was weakly mutagenic in the Ames test, using Salmonella typhimurium strains TA97, TA98, and TA100, with or without S9 metabolic activation, when capsaicin was combined with an acetone extract of C. annuum fruit it became nonmutagenic. They also found that chlorophyll could suppress capsaicin’s mutagenicity.
Scientific References:
·What is Capsicum(Cayenne,Red Pepper)and Capsicum extracts(Cayenne powder extracts,Red Pepper extracts)?Definition,constitution,Narrative History and modern application of Capsicum(Cayenne,Red Pepper).Via Michael Derrida
SERIE CODE:R01
·Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts
more details of ·Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts from processor
--------Cooperation---Welcome-------------------
Processor and Deliver:
MDidea Group
Area: New-Tech Economic Zone,YinChuan City.China
General Division
Charger:Michael Derrida
E-mail: Contact Free:derrida@vip.163.com
website: http://www.mdidea.com
FAQ:Frequently Asked Questions