Capsaicin is the active component of cayenne pepper. It is also the component responsible for the pungent and irritating effects of cayenne pepper in other words, it's what makes red pepper hot. Typically, cayenne pepper contains about 1.5 percent capsaicin and related principles.
Other active constituents present include carotenoids, vitamins A and C, and volatile oils.
Cayenne pepper exerts a number of beneficial effects on the cardiovascular system. In addition to possessing excellent antioxidant compounds, studies have shown that cayenne pepper reduces the likelihood of developing atherosclerosis by reducing blood cholesterol and triglyceride levels; in addition, it reduces platelet aggregation and increases fibrinolytic activity. Cultures consuming large amounts of cayenne pepper have a much lower rate of cardiovascular disease.
When topically applied to the skin or mucous membranes, capsaicin is known to stimulate and then block small-diameter pain fibers by depleting them of a neurotransmitter called substance P. Substance P is thought to be the principal chemomediator of pain impulses from the periphery. In addition, substance P has been shown to activate inflammatory mediators in joint tissues in osteoarthritis and rheumatoid arthritis.
Cayenne pepper should be recommended as a food for its beneficial antioxidant and cardiovascular effects. Although people with active peptic ulcers may be bothered by spicy foods containing cayenne pepper, spicy foods do not cause ulcers in normal individuals. In fact cayenne pepper exerts several beneficial effects on gastrointestinal function.
Douglas Adams is the owner of All Wellbeing.com , a website dedicated to increasing knowledge of health related issues.
