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Common Names
Cayenne; Chili; Tabasco; Hot Pepper; Spur Pepper; Red Chili
How this plant is used
Food
| Chemical Name | Activity Count | Plant Part | Low Parts Per Million | High Parts Per Million | Standard Deviation | Reference |
|---|---|---|---|---|---|---|
| ALUMINUM | 5 | Fruit | not available | not available | not available | Duke, 1992 * |
| ANTHERAXANTHIN | 1 | Fruit | not available | not available | not available | Duke, 1992 * |
| APIIN | 4 | Fruit | not available | not available | not available | Duke, 1992 * |
| ARACHIDIC-ACID | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| ARGININE | 14 | Fruit | 960.0 | 7834.0 | 0.94 | USDA's Ag Handbook 8 and sequelae) |
| ASCORBIC-ACID | 112 | Fruit | 350.0 | 23000.0 | 1.15 | Duke, 1992 * |
| ASH | 0 | Fruit | 6000.0 | 65000.0 | 0.22 | Duke, 1992 * |
| ASPARAGINE | 2 | Fruit | not available | not available | not available | Duke, 1992 * |
| ASPARTIC-ACID | 3 | Fruit | 2860.0 | 23338.0 | 1.73 | USDA's Ag Handbook 8 and sequelae) |
| AUROCHROME | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| BARIUM | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| BEHENIC-ACID | 1 | Fruit | not available | not available | not available | Duke, 1992 * |
| BENZALDEHYDE | 24 | Fruit | not available | not available | not available | Duke, 1992 * |
| BETA-CAROTENE | 53 | Fruit | 1.0 | 38.0 | -0.08 | Duke, 1992 * |
| BETA-CAROTENE-EPOXIDE | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| BETA-IONONE | 13 | Fruit | not available | not available | not available | Duke, 1992 * |
| BETA-PHENETHYLACETATE | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| BETA-PINENE | 13 | Fruit | not available | not available | not available | Duke, 1992 * |
| BETA-SITOSTEROL | 47 | Fruit | 60.0 | 70.0 | -0.70 | Spiller, G. A. 1996 (Spiller, G. A. Ed. 1996. CRC Handbook of Lipids in Human Nutrition. CRC Press. Boca Raton, FL. 233 pp.) |
| BETAINE | 14 | Fruit | not available | not available | not available | Duke, 1992 * |
| Activity | Chemical Count | Reference |
|---|---|---|
| Antineuritic | 3 | Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp. |
| Antineuropathic | 4 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
| Antineurotic | 1 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
| Antinitrosaminic | 8 | Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18. |
| Antinitrosic | 1 | Martindale's 28th |
| Antinociceptive | 7 | Duke, 1992 * |
| Antinyctalopic | 2 | Joseph, J., Nadeau, D. and Underwood, A. 2001. The Color Code. Hyperion, NY. |
| Antiobesity | 6 | Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp. |
| Antionychyotic | 2 | Taylor, Leslie. 2005. The Healing Power of Rainforest Herbs. SquareOne Publisher, Garden City Park, NY. 519 pp. |
| Antiophidic | 3 | Economic & Medicinal Plant Research, 5: 363. |
| Antiophthalmic | 1 | Duke, 1992 * |
| Antiorchitic | 1 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
| Antiosteoarthritic | 3 | Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp. |
| Antiosteoporotic | 9 | Duke, 1992 * |
| Antiotitic | 1 | Martindale's 28th |
| Antiototic | 1 | Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp. |
| Antioxidant | 30 | Larson, R.A. 1987. Review Article Number 30. The Antioxidants of Higher Plants. Phytochemistry. 27: 969-978. |
| Antioxidant Synergist | 1 | Merck 11th Edition |
| Antioxidant? | 2 | Duke, 1992 * |
| Antiozenic | 1 | Duke, 1992 * |