PhytoScience - Article

Cayenne

 

Cayenne {Capsicum frutescens, Capsicum annuum} is a very hot pepper that is native to tropical and sub-tropical zones of Latin America and southern Asia.  Cayenne's botanical genus, Capsicum, is derived from the Greek word "to bite," and it is aptly known as the "plant that bites back".

It is a perennial shrub when grown in its native lands, but being frost-sensitive, it is an annual when cultivated outside tropical zones.   It is a tender shrub with branched stems, simple, ovate leaves and white-to-green flowers that are followed by pungent fruits.  The plant generally reaches a height of two to six feet and thrives in rich, well-drained soil in sun, at a minimum of sixty-four degrees Fahrenheit. 

Cayenne has been cultivated for thousands of years in tropical Americas, Africa and India, but legend says that Columbus seems to have been the first European to take conscious note of food flavored with this pungent herb and introduced it to Europe upon his return from the New World.  Others say it was introduced into England from India in 1548.

Archaeologists have found remains of chilies in Mexican sites dating from 7000 B.C., and these hot peppers played an important role in Aztec and Mayan mythology.  They are still a mainstay in Latin American and American Southwestern cuisine, but have also been adopted into cuisines around the globe.

Cayenne is a member of the Capsicum genus that also includes red and bell peppers, pimento, paprika and tabasco peppers (among others).  Capsicum peppers vary greatly in the amount of heat and are actually categorized from anywhere between 0 to 300,000 scovile units with green peppers at 0, while the hottest, the habaneras, weigh in at 300,000.

Although Cayenne is frequently used in cooking, its medicinal history is long.  Cayenne has been used in Ayurvedic medicine for centuries.  Cherokee Indians in North America used it as a stimulant, and the Navajo people used it for weaning children.  It is rich in nutrients, a range of carotenes (especially beta-carotene), lutein, zeaxanthin, an alkaloid bitter, essential fatty acids, amino acids, folate, iron, magnesium, phosphorus, potassium, zinc, B-vitamins and vitamins A, C and E.  There is also the active ingredient in Cayenne, capsaicin, a pungent phenolic compound that is structurally similar to eugenol, the pain-relieving compound found in cloves and some other spices, and it also the focus of a great deal of new research in the area of prostate cancer.

Proported Uses

  • Burning mouth syndrome
  • Circulatory disorders
  • Colic
  • Diabetic neuropathy
  • Diarrhea
  • Headaches
  • Herpes zoster neuropathy
  • High cholesterol
  • Motion sickness
  • Muscle pain
  • Osteoarthritis
  • Rheumatoid arthritis
  • Spasms
  • Stomach and intestinal gas
  • Toothache

Mechanism of Action

The phenolic compound capsaicin is responsible for the powerful irritant effects of capsicum. Capsicum pepper has powerful antioxidant activity. 100g of the pepper was shown to have the equivalent antioxidant activity of 826 mg of vitamin C. The active components in capsicum may have anticarcinogenesis activities. The pain relief of capsaicin is thought to come from its ability to desensitize neurons when applied to the skin surface.

Adverse Reactions

Common (oral): GI irritation sweating, flushing, lacrimation, rhinorrhea
Toxicity (oral): Gastroenteritis, renal damage
Common (topical): Burning, urticaria, contact dermatitis

Use of gloves is recommended when applying topically.

Interactions

Theophylline: Concurrent administration may increase absorption.

ACE inhibitors: Oral or topical administration may increase the incidence of cough that is associated with ACE inhibitors.

Sedatives: May increase sedation. Monoamine-oxidase inhibitors: May increase catecholamine secretion.

Antihypertensives: May increase catecholamine secretion and antagonize hypotensive effects.

Acetaminophen: May increase the absorption of acetaminophen.

Clinical Summary

Derived from the fruit of Capsicum. Cayenne is among the most widely consumed culinary spice. Traditionally, it is used topically as a rubefacient, as a gargle for laryngitis and orally as a gastrointestinal stimulant. The active component is an irritant capsaicin which has been used in scientific studies to evaluate pain sensation. Adverse effect of topical administration is burning following contact with moist mucous membranes. Phytochemical extracts of capsicum have been shown to exhibit more antioxidant activity than broccoli, carrot or spinach. Limited studies have evaluated oral supplementation with capsicum for burning mouth syndrome, however, significant side effects were found. In vitro studies have shown that capsaicin may have cytotoxic action against multidrug resistant lymphoma and oral tumor cell lines and may inhibit leukemia cell growth.

Topical capsaicin may alleviate oral mucositis pain associated with chemotherapy and radiation therapy. Capsaicin cream has been shown to be effective in reducing post-surgical pain in cancer patients as well as for treating psoriasis and pruritus. A systematic review of clinical trials suggests that capsicum may be effective in treating low back pain. Use of gloves is recommended when applying topically. Toxicities following overdoses from oral include gastroenteritis and renal damage. There are reports of erythematous dermatitis formed in infants subsequent to breast-feeding from mothers who had ingested food flavored with red pepper. Administration of even a single dose of capsicum may interfere with theophylline metabolism.

References

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These statements have not been evaluated by the FDA. Any product mentioned is not intended to diagnose, treat, cure or prevent any disease.