capsicum annuum

Capsicum annuum is a species of the Capsicum genus widely consumed as a food, spice, and medicinal ingredient. The fruit contains **capsaicinoids** (notably capsaicin), responsible for its pungency, which serve as **agonists of the capsaicin receptor (TRPV1)**. The main phytochemicals include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, carotenoids, chlorophyll, anthocyanins, vitamin C, and flavonoids. Its clinical and pharmacological properties are attributed mainly to capsaicin and include **analgesic** (pain relief), **counterirritant**, **anti-inflammatory**, **antioxidant**, **antimicrobial**, and **antifungal** effects. Capsicum annuum extracts and capsaicin are utilized both in food and as **topical agents** for conditions such as arthritis, neuropathic pain, and psoriasis. There is evidence for roles in weight loss, cardiovascular benefits, chemoprevention, and gastroprotection. Capsicum annuum is also recognized as GRAS (Generally Recognized As Safe) for use in foods by the FDA[1][2][3][4][5].

Other names

African chiliesBell pepperCapsicumCayenne pepperChileChiliChilliChilli pepperGreen pepperJalapenoLouisiana long pepperMexican chiliesPaprikaPimientoRed pepperSweet peppersTabasco pepperThai peppers