General
info
When Carolus Linneus first identified the genus Capsicum
in the mid-1700s, there were only two species. By the 1900s, more than
100 cultivated species of Capsicums have been described. However, the
variations were so minor that horticulturists have distilled the list
anew to two: C. annuum, which includes cayenne peppers and chiles, as
well as bell peppers, and C. fructescens, which is the pepper from which
Tabasco sauce is made.
Capsaicin is the active ingredient in the extract
of hot peppers. It is most concentrated in the rib or membrane, less
in the seeds, least in the flesh. Capsaicin for medicinal use comes
from Capsicum fructescens, a species of the cayenne pepper.
Constituents
and characteristics
Capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin.
Carotenoid pigments: capsanthin, capsorubin, carotene, lutein.
The skin has coloring matter capsicum red or carotin.
The young fruit contains an alkaloid (solanine), citric acid, palmitic
acid, volatile and fatty oils, pentosans and pectin.
Parts used and preparation
Leaves and mature fruit.
Uses
Nutritional
An excellent source of calcium
and fair source of iron and phosphorus and vitamin B.
Folkloric
Paste of the pepper is used
a rubefacient.
Infusion with cinnamon and sugar used for delirium tremens.
Capsaicum, in equal parts with rhubarb and ginger, for gout and rheumatism.
Others
• Oleoresin capsicum:
used in self-defense pepper sprays with transient
immobilizing and incapacitating effects.
Studies
• Capsaicin: Capsaicin for medicinal use
comes from Capsicum fructescens. Capsaicin depletes substance P in afferent
type C sensory nerve fibers and treats pains without affecting the other
aspects of the nervous system. Capsicum cream is available in several
potencies and has been found useful for post-herpetic neuralgia, post-mastectomy
pain, hemodialysis-associated pruritus, psoriatic itching and pain,
painful neuropathies, especially diabetic neuropathy, and other superficial
neuropathies. (see: Capsaicin) / Siling
Labuyo
• Antimicrobial:
Extracts of Capsicum species (C. annuum, C baccatum, C. chinense, C
frutescens and C. pubescens were tested for their antimicrobial effects.
The study yielded two pungent compounds, capsaicin and dihydrocapsaicin,
extracts of which showed varying degrees of inhibition against B cereus,
B subtilis, Clostridium sporogenes, C tetani and S pyogenes.
• CAY-1 / Antifungal:
Saponin CAY-1 from cayenne pepper showed antifungal activities against Candida albicans and Aspergillus spp. Results on dermatophytes of T mentagrophytes, T rubrum, T tonsurans and Microsporum canis indicate potential for treatment of dermatomycoses.
• Plasma Glucose Lowering:
Volunteers who received capsicum showed significantly lower plasma glucose levels and higher insulin levels. Results present clinical implications in the management of type 2 diabetes.
• Antioxidant:
Capsicum pepper has powerful antioxidant capacity. 1oo g of the pepper was shown to have an antioxidant equivalent activity of 826 mg of vitamin C.
• Herb-Drug Interactions:
(1) Theophylline absorption may be increased. (2) Increase the cough associated with ACE inhibitors (3) Increase sedative effects of drugs. (4) May antagonize hypotensive effects of antihypertensives. (5) May increase absorption of acetaminophen.
• Gastric Acid Secretion:
Aqueous extracts of C annuum or C frutescens induced gastric acid secretion dose-dependently.
Availability
Wild-crafted.
Cultivated in its varieties; occasionally spontaneous.
Fruit cultivated as condiment.
Topical capsicum ointments.
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