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Dr. Duke's Phytochemical and Ethnobotanical Databases
U.S. Department of Agriculture
  1. Home
  2. Capsicum frutescens

Capsicum frutescens (Solanaceae)

Common Names
Cayenne; Chili; Tabasco; Hot Pepper; Spur Pepper; Red Chili
How this plant is used
Food

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View the list of ubiquitous chemicals
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List of plant chemicals.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemical Name Activity Count Plant Part Low Parts Per Million High Parts Per Million Standard Deviation Reference
HENEICOSANE 0 Fruit *
HEPTADECANE 0 Fruit *
HEPTANOIC-ACID 0 Fruit *
HESPERIDIN 31 Fruit *
HEXADECANE 0 Fruit *
HEXANOIC-ACID 2 Fruit *
HISTIDINE 7 Fruit 410.0 3346.0 1.15 USDA's Ag Handbook 8 and sequelae)
HOMOCAPSAICIN 0 Fruit 2.0 90.0 *
HOMODIHYDROCAPSAICIN 0 Fruit 2.0 90.0 Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp.
HOMODIHYDROCAPSAICIN-I 0 Fruit *
HYDROXY-ALPHA-CAROTENE 0 Fruit *
IRON 6 Fruit 7.0 135.0 0.01 *
ISOBUTYRIC-ACID 2 Resin, Exudate, Sap *
ISOHEXANOIC-ACID 0 Resin, Exudate, Sap *
ISOHEXYL-ISOCAPROATE 0 Fruit Leung, A. Y. and Foster, S. 1995. Encyclopedia of Common Natural Ingredients 2nd Ed. John Wiley & Sons, New York. 649 pp.
ISOLEUCINE 3 Fruit 650.0 5304.0 0.50 USDA's Ag Handbook 8 and sequelae)
ISOTHUJONE 0 Fruit *
ISOVALERIC-ACID 5 Resin, Exudate, Sap *
KAEMPFEROL 75 Anther *
LATOXANTHIN 0 Fruit *
View the list of ubiquitous chemicals
Download these results as:
CSV
EXCEL
PDF
List of plant activities.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (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 *
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 *
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 *
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 *
Antiozenic 1 *