The capsicums are “New World” spices that are represented by many diverse species and cultivars, including chilies (Capsicum fructescens), paprika (Capsicum annum) and red peppers. The quantities of the various phytochemicals found in capsicums vary considerably between the different cultivars. Chilies, for example, tend to have very high concentrations of capsaicin which is the phytochemical that gives plants of this genus their strong flavor and irritant effects.  Paprika and sweet red peppers contain smaller quantities of capsaicin, but higher concentrations of another important phytochemical called capsiate. Very recent research shows that capsaicin has a positive effect on cancers of the liver and prostate gland.


Important Phytochemicals

Antioxidant: Caffeic acid, capsaicin, chlorogenic acid, coumaric acid, ferulic acid, hesperidin, lutein, myrcene, quercetin, rutin, salicylates, scopoletin
Others: Beta-carotene, capsiate, capsidol, limonene, zeaxanthin

Medicinal Properties

Cancer
Capsaicin, the antioxidant phytochemical found in particularly high quantities in chilies, has important anti-tumorigenic properties, specifically as a powerful inducer of apoptosis in liver and prostate cancer cells.

Obesity
Both capsaicin and capsiate raise the body’s metabolic rate and increase the rate of fat “burn-off”. Capsaicin has the additional benefit of suppressing the appetite through its direct effect on the brain’s satiety centre and by stimulating the release of anorectic hormones, like cholecystokinin, by the intestines.

Analgesic Effects
A considerable body of research has shown capsicums to be very effective in the treatment of acute and chronic pain – notably the pain associated with shingles and arthritis. With respect to this property, it is likely that capsaicin acts as a counter-irritant (when applied in the form of a cream) or a stimulant of the body’s natural endorphin painkillers. There is also some evidence that chilies can help to control the symptoms of irritable bowel syndrome.