Chemical Composition of Cayenne
The laboratory, at the request of Dr. Christopher, supplied the following analysis of Cayenne: CAYENNE Capsicum minimum (SOLANACEAE) pods, berries Capsicum Frutescens
The laboratory, at the request of Dr. Christopher, supplied the following analysis of Cayenne: CAYENNE Capsicum minimum (SOLANACEAE) pods, berries Capsicum Frutescens
| VITAMINS AND MINERALS: | OTHER: |
| Ca .26% | albumen 2.4% |
| p .09 | pectin 2.33 |
| K .17 | gums 1.3 |
| Na tr | starch 2.0 |
| CI tr | capsaicin .43 |
| Mg .31 | capsacutin oil 16.35 |
| Fe .0006 | pentosans totaling 8.59 solaine |
| Mn tr | xanthenes .82 |
| Cu tr | oleic acid |
| Zn tr | palmitic acid 1.85 |
| Carotene-various carotenoid pigment. no carotene | steanc acid |
| A 12,137 Mg/Ib | fatty acids |
| B-1 78 | |
| B-2 12 | |
| C (ascorbic acid) 493 |
In addition, the reader may be interested in the following research analyzing Capsicum:
Constituents. In 1876 Thresh extracted the drug with petroleum, treated the extract with aqueous alkali, and by passing carbon dioxide through the alkaline liquid precipitated crystals of an intensely pungent compound, capsaicin. As may be inferred from the method of preparation, capsaicin is of phenolic nature.
Capsaicin (Vanillyl amide of isodecenoic acid)
The pungent phenolic fraction of capsicum also contains a proportion of 6,7 - dihydrocapsaicin. The capsaicin content of fruits varies appreciably in a range up to 1.5 per cent and is much influenced by environmental conditions and age of the fruit. It occurs principally in the dissepiment of the fruits, for example, entire fruit 0.49; pericarp O. 1 O; dissepiment 1.79; seed 0.07. The pungency of capsicum is not destroyed by treatment with alkalis (distinction from gingerol, which also contains the vanillyl group) but is destroyed by oxidation with potassium dichromate of permanganate. Chilies also contain ascorbic acid (0.1-0.5 per cent), thiamine, red carotenoid such as capsanthin and capsorubin and fixed oil (about 4-16 percent). They yield about 20-25 per cent of alcoholic extract (capsicin) and about 5 percent (official limit 8 percent) of ash. Hungarian capsicums or ‘Paprika’ are derived from a mild race of C annuum and are a convenient source of ascorbic acid. According to Bennett and Kirby the pungent principle of C annuum is composed of capsaicin 69 percent, dihydrocapsaicin 22 per nordihydrocapsaicin 7 percent, homo-capsaicin 1 percent and homodihydrocapsaicin 1 percent. The presence of the three minor components was established by mass spectroscopy.
A number of colorimetric assays can be used the quantitative determination of capsaicin (see p. 213); The B.P.C. utilizes ultraviolet absorption at 248 and 296 nm.
Biogenesis of Capsaicin.
Work by Leete and Louden on C frutescens and by Bennett and Kirby on C annuum has shown that phenylalanine is incorporated into the C6-C 1 vanillyl unit of capsaicin, the C-3 of phenylalanine giving the methylene group of the vanillylamine residues; the incorporation probably proceeds via cinnamic, p-coumaric, caffeic and protocatechuic acids. Tyrosine did not appear to be a probable precursor. Leete’s feeding experiments with baline-U 14 C have given incorporation consistent with the hypothesis that the C 10 isodecanoic acid is formed from isobutyryl coenzyme A and three acetate units. (Treaxardevans).
The United States Department of Agriculture analyzed a raw chili pepper for nutritional content; their results follow.
Constituents. In 1876 Thresh extracted the drug with petroleum, treated the extract with aqueous alkali, and by passing carbon dioxide through the alkaline liquid precipitated crystals of an intensely pungent compound, capsaicin. As may be inferred from the method of preparation, capsaicin is of phenolic nature.
Capsaicin (Vanillyl amide of isodecenoic acid)
The pungent phenolic fraction of capsicum also contains a proportion of 6,7 - dihydrocapsaicin. The capsaicin content of fruits varies appreciably in a range up to 1.5 per cent and is much influenced by environmental conditions and age of the fruit. It occurs principally in the dissepiment of the fruits, for example, entire fruit 0.49; pericarp O. 1 O; dissepiment 1.79; seed 0.07. The pungency of capsicum is not destroyed by treatment with alkalis (distinction from gingerol, which also contains the vanillyl group) but is destroyed by oxidation with potassium dichromate of permanganate. Chilies also contain ascorbic acid (0.1-0.5 per cent), thiamine, red carotenoid such as capsanthin and capsorubin and fixed oil (about 4-16 percent). They yield about 20-25 per cent of alcoholic extract (capsicin) and about 5 percent (official limit 8 percent) of ash. Hungarian capsicums or ‘Paprika’ are derived from a mild race of C annuum and are a convenient source of ascorbic acid. According to Bennett and Kirby the pungent principle of C annuum is composed of capsaicin 69 percent, dihydrocapsaicin 22 per nordihydrocapsaicin 7 percent, homo-capsaicin 1 percent and homodihydrocapsaicin 1 percent. The presence of the three minor components was established by mass spectroscopy.
A number of colorimetric assays can be used the quantitative determination of capsaicin (see p. 213); The B.P.C. utilizes ultraviolet absorption at 248 and 296 nm.
Biogenesis of Capsaicin.
Work by Leete and Louden on C frutescens and by Bennett and Kirby on C annuum has shown that phenylalanine is incorporated into the C6-C 1 vanillyl unit of capsaicin, the C-3 of phenylalanine giving the methylene group of the vanillylamine residues; the incorporation probably proceeds via cinnamic, p-coumaric, caffeic and protocatechuic acids. Tyrosine did not appear to be a probable precursor. Leete’s feeding experiments with baline-U 14 C have given incorporation consistent with the hypothesis that the C 10 isodecanoic acid is formed from isobutyryl coenzyme A and three acetate units. (Treaxardevans).
The United States Department of Agriculture analyzed a raw chili pepper for nutritional content; their results follow.
Immature green pods, excluding seeds
|
Mature Red pods, including seeds
|
Mature Red pods, excluding seeds
|
Mature red dried pods
|
|
WATER (percent)
|
88.8
|
74.3
|
80.3
|
12.6
|
FOOD ENERGY (calories)
|
37
|
93
|
65
|
321
|
PROTEIN (grams)
|
1.3
|
3.7
|
2.3
|
12.9
|
FAT (grams)
|
.2
|
2.3
|
.4
|
9.1
|
CARBOHYDRATES (grams)
|
9.1
|
18.1
|
15.8
|
59.8
|
FIBER
|
1.8
|
9.0
|
2.3
|
26.2
|
ASH (grams)
|
.6
|
1.6
|
1.2
|
7.4
|
CALCIUM (milligrams)
|
10
|
29
|
16
|
130
|
PHOSPHORUS (milligrams)
|
25
|
78
|
49
|
240
|
IRON (milligrams)
|
.7
|
1.2
|
1.4
|
7.8
|
SODIUM (milligrams)
|
--
|
--
|
25
|
373
|
POTASSIUM (milligrams)
|
--
|
--
|
564
|
1,201
|
VITAMIN A (I.U.)
|
770
|
21,600
|
21,600
|
77,000
|
THIAMINE (milligrams)
|
.09
|
.22
|
.1
|
.23
|
RIBOFLAVIN (milligrams)
|
.06
|
.36
|
.2
|
1.33
|
NIACIN (milligrams)
|
1.7
|
4.4
|
2.9
|
10.5
|
ASCORBIC ACID (milligrams)
|
235
|
369
|
369
|
12
|
—(U.S. Handbook No. 8, 1975)
Copyright 2004 The School of Natural Healing. All Rights Reserved.
Click here to learn about Dr. Christopher's Formulas Containing Cayenne, or jump in anywhere you would like by clicking on any of the following:
History · Medical & Findings · Cultivation & Usage · Composition · Formulas · Bibliography
Copyright 2004 The School of Natural Healing. All Rights Reserved.
Click here to learn about Dr. Christopher's Formulas Containing Cayenne, or jump in anywhere you would like by clicking on any of the following:
History · Medical & Findings · Cultivation & Usage · Composition · Formulas · Bibliography
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