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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 |
|---|---|---|---|---|---|---|
| DECANOIC-ACID-VANILLYLAMIDE | 0 | Fruit | 1.0 | 68.0 | not available | Duke, 1992 * |
| DELTA-3-CARENE | 8 | Fruit | not available | not available | not available | Duke, 1992 * |
| DIHYDROCAPSAICIN | 1 | Fruit | 75.0 | 1628.0 | not available | Duke, 1992 * |
| DIHYDROCAPSAICIN | 1 | Pericarp | not available | not available | not available | Duke, 1992 * |
| EO | 0 | Fruit | not available | 16000.0 | -0.51 | Duke, 1992 * |
| ERIODICTIN | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| ETHYL-DODECANOATE | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| ETHYL-OCTANOATE | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| ETHYL-TETRADECANOATE | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| FAT | 0 | Fruit | 1000.0 | 16320.0 | -0.52 | Duke, 1992 * |
| FAT | 0 | Seed | 100000.0 | 150000.0 | -0.61 | Duke, 1992 * |
| FERULIC-ACID | 61 | Fruit | not available | not available | not available | Duke, 1992 * |
| FIBER | 15 | Fruit | 18000.0 | 146880.0 | 0.05 | Duke, 1992 * |
| FOLACIN | 15 | Fruit | 0.0 | 2.0 | -0.02 | USDA's Ag Handbook 8 and sequelae) |
| FOLIAXANTHIN | 0 | Fruit | not available | not available | not available | Duke, 1992 * |
| GALACTOSE | 1 | Fruit | not available | not available | not available | Duke, 1992 * |
| GERANYL-ACETONE | 2 | Fruit | not available | not available | not available | Duke, 1992 * |
| GLUCOSE | 7 | Fruit | not available | not available | not available | Duke, 1992 * |
| GLUTAMIC-ACID | 8 | Fruit | 2640.0 | 21542.0 | 0.65 | USDA's Ag Handbook 8 and sequelae) |
| GLYCINE | 12 | Fruit | 740.0 | 6038.0 | 0.94 | USDA's Ag Handbook 8 and sequelae) |
| 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 * |