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Capsicum Extract

Time : 2023-05-17 Hits : 30

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Product Name: Capsicum Extract

Latin Name: Capsicum annuum L.

Appearance: Brownish Yellow Powder

Specification: 10:1-90:1/Capsaicin 1%,2%/Capsaicinoids 95%-99%

Detection method: UV & HPLC

Number of mesh: 90% pass 80 mesh





Extraction source

Capsicum annuum Linn, a plant of the genus Capsicum in the family Solanaceae, is used as medicine with fruits, roots and stems. Harvest when the fruit is red in June-July, and dry in the sun.

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Chemical composition

● Contains capsicum pigment and spicy substances. Its representatives are capsanthin, capsanthin, capsanthin, zeaxanthin, violaxanthin, capsanthin diacetate, capsanthin palmitate, etc.; spicy substances include capsaicin , capsaicin, dihydrocapsaicin, nordihydrocapsaicin, etc. It contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; it also contains volatile oil, protein, calcium, phosphorus, rich vitamin C, carotene and capsanthin.


Meridian distribution of nature and flavor

● Pungent in taste, hot in nature. It can warm the middle and invigorate the stomach, dispel cold and dampness, and sweat.

Functions and Indications

● For deficiency and coldness of the spleen and stomach, loss of appetite, cold feeling in the abdomen, diarrhea of thin water; stagnation of cold and dampness, less food and greasy moss, drowsiness, sore limbs; cold wind-cold, aversion to cold and no sweating. Fruit: Warming the middle and dispelling cold, invigorating the stomach and eliminating food. For stomach cold pain, flatulence, indigestion; external use for frostbite, rheumatism, lumbar myalgia. Root: promoting blood circulation and reducing swelling. external use for frostbite

Application

● It can be used as seasoning, coloring, flavoring agent and fitness aid in the food industry. It can also be used as a raw material for making other complexes or single preparations. At present, capsicum extract is also processed into water-dispersible preparations in order to expand the application area.

Notice

● It is forbidden for patients with gastric and duodenal ulcers, acute gastritis, tuberculosis, hemorrhoids or eye diseases.

Shelf life: Two years

Packing instructions: Double-layer plastic bag plus cardboard drum (25 kg/drum)

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Extract raw material introduction

● Chili peppers are native to the tropical regions of Central Latin America, and the country of origin is Mexico.

● At the end of the 15th century, after Columbus discovered America, he brought peppers back to Europe and spread to other parts of the world. It was introduced into China in the Ming Dynasty. There is a record of pepper in "Huajing" written by Chen Haozi in the Qing Dynasty. It is widely cultivated in various parts of China today and has become a popular vegetable. Chili is an axile placenta. Capsicum is an annual or perennial herb with ovate-lanceolate leaves and white flowers. Most of the fruits are like the tip of a writing brush, and there are also lantern-shaped, heart-shaped and so on. The fruit is green when immature and turns red or yellow when ripe. It generally has a spicy taste and is used for food and medicine.


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Chemical analysis Why does chili bring the feeling of "spicy" and "cool"?

● This is also thanks to the gift of capsaicin. Capsaicin is an alkaloid containing vanilloid, which can bind to vanilloid receptor subtype 1 (VR1) of sensory neurons. Since the VR1 receptor is activated to transmit a burning sensation (it is also activated when it is stimulated by heat), when eating chili, it is a burning sensation. This scorching feeling will make the brain produce a wrong concept of body injury, and start to release the body's own pain-relieving substance-endorphins, so it can make people feel euphoric, the more you eat, the better you eat, and the more you eat, the more you feel. want to eat.

● Capsaicin is slightly alkaline after the pH value test. The advantage of eating chili is that it can reduce the acid content in the human body. Since human beings prefer acidic foods in their diet, the acid content in the body is high, so that the toxins in the body cannot be effectively excreted. In order to make the acid-base food chain in the body reach a balanced state, you should also eat a small amount of food and vegetables containing capsaicin at ordinary times to ensure that the pH value is basically in a balanced state. If you are eating spicy vegetables, you can add acidic substances when cooking spicy vegetables to reduce the content of capsaicin. The egg food we often eat is acidic, and the taste of egg fried chili is very good, that is, it is not too spicy but also delicious, and it will not cause too much irritation to the stomach.

● In modern society, the human diet cannot ensure the acid-base balance of the body, leading to a state of frequent disease. Eating more alkaline foods is beneficial to the health of the body.


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Extract Efficacy

● Effects on the digestive system Capsicum tincture or capsaicin can be taken orally as a stomachic agent, which can promote appetite and improve digestion. Animal experiments (Basov gastric impotence dogs) have proved that the stimulation of the pepper water stimulates the oral mucosa and reflexively strengthens the movement of the stomach. Condiments made of various peppers can increase saliva secretion and amylase activity after oral administration. Oral administration of large doses can cause gastritis, enteritis, diarrhea, and vomiting. It has been reported that pepper has inhibitory and antispasmodic effects on isolated animal intestines.

● Antibacterial and insecticidal effects Capsaicin has a significant inhibitory effect on Bacillus cereus and Bacillus subtilis, but it is ineffective against Staphylococcus aureus and Escherichia coli. Its branches and leaves have no antibacterial effect, and only slightly inhibit Mycobacterium tuberculosis. 10-20% chili decoction has the effect of killing bedbugs.

● Redness effect External use as a liniment has a hair revitalizing effect on the skin, causing reflex expansion of local blood vessels in the skin and promoting local blood circulation. Tincture can be used for chilblains; however, some people believe that pepper only strongly stimulates sensory nerve endings, causing a sense of warmth, but has little effect on blood vessels, and high concentrations do not cause foaming, so it cannot be regarded as a redness agent.

● Effect on the circulatory system Spicy substances (ginger, pepper, especially chili) can stimulate the taste receptors of the human tongue. Reflexively cause blood pressure to rise (especially diastolic blood pressure), without significant effect on pulse. Intravenous injection of capsaicin or capsicum preparations to anesthetized cats and dogs can cause a transient drop in blood pressure, slow heartbeat and dyspnea, which is caused by stimulating the chemoreceptors or stretch receptors in the lung and coronary artery area. It has a direct excitatory effect on the isolated guinea pig atrium, and also has a contraction effect on the rat hindlimb blood vessels.

● Other effects It has been reported abroad that eating red pepper as condiment (unknown species) for 3 weeks can significantly increase free hydrocortisone in plasma and increase excretion in urine; it can also reduce fibrin Solubility activity. The water decoction of the aerial part has excitatory effect on the isolated rat uterus.