The spice capsicum, the fruits of the genus Capsicum (Family Solanaceae), is a very popular food additive in many parts of the world, valued for the important sensory attributes of color, pungency, and aroma. A large number of varieties are widely cultivated and traded. The characteristic carotenoids of the bright red paprika and cayenne-type chillies, the high character impact aroma stimuli, the methoxy pyrazine of green bell capsicum, the esters of ripe tabasco and the highly potent pungency stimuli, and the capsaicinoids of African and other Asian varieties of chillies, have been of great interest to chemists and biochemists. Cayenne contains carotenoids and capsaicinoids. For more info see www.raysahelian.com.
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NOW Foods Cayenne 500 mg
Cayenne Pepper is a hot herb that may be more easily taken in capsules with
meals.
Cayenne Supplement Facts
Cayenne Pepper - 500 mg*
(Capsicum frutescens) (fruit) (40,000 heat units)
Suggested Use: As an herbal dietary supplement, take 1 cayenne capsule 2 to 3 times
daily, preferably with meals.
* Cayenne daily value not established.
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Cayenne studies
Characterization and Quantitation of Antioxidant Constituents of Sweet
Pepper (Capsicum annuum L.).
Marin A. Campus Universitario, Espinardo, Murcia, Spain.
J Agric Food Chem. 2004 Jun 16;52(12):3861-9.
Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four
maturity stages (immature green, green, immature red, and red). The individual
phenolics (hydroxycinnamic acids and flavonoids), vitamin C (ascorbic acid and
dehydroascorbic acid), and individual carotenoids were characterized and
quantified. Five hydroxycinnamic derivatives and 23 flavonoids were
characterized and quantified from the pericarp of sweet pepper by
high-performance liquid chromatography-diode array detection-electrospray
ionization-mass spectrometry. Identification was carried out by their UV
spectra, chromatographic comparisons with authentic markers, identification of
hydrolysis products, and tandem mass spectrometry analysis. Hydroxycinnamic
derivatives, O-glycosides of quercetin, luteolin, and chrysoeriol, and a large
number of C-glycosyl flavones have been characterized. Some of these compounds
were found for the first time in nature. Clear differences in the individual and
total phenolic content were detected between the different maturity stages.
Immature green pepper had a very high phenolic content while green, immature
red, and red ripe peppers showed a 4-5-fold reduction. Ascorbic acid was the
main form of vitamin C, and its content increased as the pepper reached
maturity. The red ripe stage had a relevant impact on the carotenoids content.
Thus, immature green peppers showed the highest content of polyphenols, while
red ripe fruits had the highest content of vitamin C and provitamin A.
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