Cayenne

Cayenne (Capsicum frutescens)

Cayenne is an herb and spice obtained from the dried, ground fruit of various domesticated red pepper species (especially Capsicum frutescens) native to South America.

Traditional Uses:

Cayenne stimulates circulation, aids digestion, and promotes sweating. Since perspiration cools the body, cayenne has been used to break fevers. In Asia, cayenne is believed to stimulate the kidneys, lungs, stomach, and heart.

 Modern Uses

Cayenne is currently used as an antimicrobial to help control infections, from sinusitis to pneumonia. It can also help control heart disease risk factors including high blood cholesterol and blood platelet aggregation. Cayenne is also used topically for pain relief.

 Recent Findings:

Capsaicin alters the action of the bodily compound (substance P) that transfers pain messages to the brain, thus reducing pain and inflammation. For example, when applied topically, capsaicin may initially cause the skin to become red and inflamed and produce pain and burning. Over time, this initial reaction lessens and underlying pain, and inflammation is reduced. Thus, capsaicin has become accepted as the active ingredient in over-the-counter and prescription creams (such as Zostrix) used topically to treat not only arthritis but the pain of shingles (herpes zoster), post-operative surgery, cluster headache, and psoriasis and other skin conditions. Capsaicin is also responsible for the beneficial effects of cayenne on the heart.

 Do Scientists know how it works?

Cayenne pepper is rich in vitamin C. It also contains capsaicin which is currently considered its active compound.

Types of products:

Vitamin C is sold in capsules, concentrated drops, and tinctures. Popular products are standardized for 5 to 10 percent capsaicin. 

 Safety

Cayenne is potent and should be used cautiously, both topically and internally. Capsaicin-containing creams should be thoroughly washed off the hands after application; avoid getting any into the eyes, mucous membranes, or open wounds. Excessive internal use can inflame membranes that line the stomach and intestines; harm to the kidneys is also possible.

Books on Cayenne:

The Health Benefits of Cayenne: A Keats Good Health Guide by John Heinerman, Ph.D. (New Canaan, Ct.: Keats, 1997) Capsaicin in the Study of Pain edited by John Wood (TK: 1993)

References

Cichewicz, R.H., and P.A. Thorpe, "The antimicrobial properties of chili peppers (Capsicum species) and their uses in Mayan medicine," Journal of Ethnopharmacology (1996), 52(2):61-70.

Deal CL, et al. Treatment of arthritis with topical capsaicin: a double-blind trial. Clin Ther 1991 May-June;13(3):383-95.

McCarthy GM, McCarty DJ. Effect of topical capsaicin in the therapy of painful osteoarthritis of the hands. J Rheumatol, 1992;19(4):604-7.

Kang, J.Y., et al., "Effect of capsaicin and chilli on ethanol induced gastric mucosal injury in the rat," Gut (1995), 36(5):664-9

Robbins WR, et al. Treatment of intractable pain with topical large-dose capsaicin: preliminary report. Anesth Analg. 1998 Mar;86(3):579-83.

Abstracts:

Cichewicz RH; Thorpe PA. The antimicrobial properties of chili peppers (Capsicum species) and their uses in Mayan medicine Author: J Ethnopharmacol, 1996 Jun 52(2):61-70. A survey of the Mayan pharmacopoeia revealed that tissues of Capsicum species (Solanaceae) are included in a number of herbal remedies for a variety of ailments of probable microbial origin. Using a filter disk assay, plain and heated aqueous extracts from fresh Capsicum annuum, Capsicum baccatum, Capsicum chinese, Capsicum frutescens, and Capsicum pubescens varieties were tested for their antimicrobial effects with fifteen bacterial species and one yeast species. Two pungent compounds found in Capsicum species (capsaicin and dihydrocapsaicin) were also tested for their anti-microbial effects. The plain and heated extracts were found to exhibit varying degrees of inhibition against Bacillus cereus, Bacillus subtilis, Clostridium sporogenes, Clostridium tetani, and Streptococcus pyogenes.

Kang JY; Teng CH; Wee A; Chen FC. Effect of capsaicin and chilli on ethanol induced gastric mucosal injury in the rat. Gut. 1995 May;36(5):664-9. Abstract: Capsaicin, the pungent ingredient of chilli, is gastroprotective against experimental gastric injury when given intragastrically. Epidemiological and clinical data suggest that chilli ingestion may have a beneficial effect on human peptic ulcer disease. This study showed a gastroprotective effect of intragastric capsaicin, in doses of 2 and 5 mg, on ethanol induced gastric mucosal injury using macroscopic, histological, scanning electron microscopic, and biochemical indices. Subcutaneous administration of 2 mg of capsaicin had the same gastroprotective effect as intragastric administration. Acute intragastric administration and chronic ingestion of chilli powder in doses comparable with that consumed in humans (up to 200 mg in single doses or 200 mg daily for four weeks) likewise protected the gastric mucosa. Both the mucosa and gastric juice had higher mucus contents when capsaicin or chilli rather than saline or solvent was used before ethanol challenge. In control animals capsaicin also increased gastric juice mucus content although the mucosal content was unaffected. Increased gastric mucus production may therefore be one mechanism by which capsaicin and chilli exert their gastroprotective effect although an alternative explanation is that the reduction in mucosal mucus depletion is secondary to the protective effect of capsaicin and chilli.