Active Compounds: Capsaicin and dihydrocapsaicin. Vitamins A, B, C; beta carotene, iron, phosphorus, calcium, thiamine, riboflavin, and niacin
Background: The majority of plants the capsicum family are grown solely for culinary use, the benefits of the active constituent, capsaicin, are available through dietary inclusion. Birds, unaffected by the heat of the fruits, have spread the seeds widely, as has human use and commerce. The temporary pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being.
Europeans, introduced to the plant upon their arrival in the New World, misnamed the fruit, confusing it because of its hotness with peppers from India. The burning sensation in Piper nigrum, peppercorn, is caused by piperine.
Valued highly as a food and medicine, the fruit of Capsicum has been propagated far and wide for many centuries. The plant has its origins in the Americas.
It has proved an important remedy, and was a prominent herbal drug featured in the Thomsonian school of American medicine in the 1820s. It was introduced into the US Pharmacopeia in 1822 and used principally in the form of a tincture. It is in most materia medicas, throughout the world.
Applications: Used as an analgesic, and specifically used to safely alleviate arthritis pain. Capsaicin stimulates the brain's production of endorphins, the natural opioids which act as analgesics and produce a sense of well-being.
Shows anti-tumor and anti-parasitic action in the gastro-intestinal tract. Chili pepper is beneficial to the cardiovascular system and, affecting thermogenesis, can be of benefit in weight loss. It is an expectorant, clearing nasal mucus and congestion in the lungs. Chillis have been shown to reduce the amount of insulin necessary to lower blood sugar and so may prove helpful in diabetes.
Use improves elimination. Used for pain relief, as a tonic and a preventive: strengthening to the immune system. Useful in treating congestion and other symptoms of flu and cold, as a gargle for sore throat pain
Has been used prevent incidents of, or even to stop, a heart attack It increases circulation and coronary action without increasing blood pressure. Its blood-thinning properties may reduces risk of stroke
Warming use external: Use minute amounts such as a few grains: applied to fabric will warm the wrapped area (this can be used in socks.)
Description: The color range in chilis is related to ripeness. Green at first, they ripen to yellow and then turn red. Red chilis contain higher amounts of vitamin C and vitamin A, vitamin B, vitamin B6, potassium, magnesium and iron.
Dosage:
Decoction: To two parts water, add 1 part herb powder, brought to a boil, removed from heat, strained, cooled. This can be taken by mouth or used topically.
Decoction can be added to tea, juice or water: 10-20 drops, 2-3 times daily.
Encapsulated powder: 1 gm, taken 2-3 x day.
Dried root: The recommended dose is 500 to 3,000 milligrams of dried fruit powder daily (taken in capsules.).
Safety:
There is no negative information available for this herb.
For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
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