subject: Relive Pain And More With Capsaicin [print this page] Capsaicin is a phenolic acid that can be found in chilli peppers with the hottest peppers containing the most capsaicin. It has a wide range of health benefits in the human body which include providing pain relief, soothing the stomach and much more. In this article I will be taking a detailed look at this phenolic acid and its many health benefits.
1) DISCOVERY:
Capsaicin was first extracted in an impure form in 1816 by Christian Friedrich Bucholz. In 1898 Karl Micko managed to extract a pure form of this phenolic acid and in 1919 its chemical composition was determined by E.K. Nelson. In 1919 this fiery nutrient was synthesised by Ernst Spath and Stephen Darling.
2) HEALTH BENEFITS:
Capsaicin is not classed as an essential nutrient but it is highly beneficial to human health. For starters, it is a powerful antibacterial (a substance that kills or slows down the growth of bacteria) and anti-inflammatory (a substance that prevents unnecessary inflammation in the body).
It is also very effective at relieving pain and can prevent headaches, migraines, joint pain, muscle pain, the painful symptoms associated with arthritis (inflammation of the joints), the painful symptoms associated with diabetic neuropathy (a nerve disorder caused by diabetes) and the painful symptoms associated with shingles (a skin rash that causes pain and burning).
In addition to this, capsaicin has a soothing effect on the stomach and prevents indigestion, stomach ulcers and inflammatory bowel disease. Finally, it can boost your metabolism (by providing a temporary thermic effect after consumption), protect your sinuses from infection and inflammation, prevent various types of cancer and reduce blood levels of low density lipoprotein (LDL) cholesterol (a type of cholesterol that blocks your arteries and increases your heart disease risk).
3) RECOMMENDED DAILY ALLOWANCE (RDA):
There is no official recommended daily allowance (RDA) for capsaicin. However, most sources suggest that children aged 2 or below should avoid it completely. Children aged between 2 and 17 are advised to use this phenolic acid minimally. Adults aged 18 and over can use creams containing 0.075% capsaicin up to 4 times per day and consume up to 120 milligrams (mg) of this fiery nutrient 3 times per day.
4) FOOD SOURCES:
Chilli peppers are the only food source of capsaicin with the hottest chilli peppers containing the highest levels. Some of the hottest chilli peppers include the Bhut Jolokia Chilli, the Infinity Chilli Pepper, the Naga Viper Pepper and the Trinidad Scorpion Butch T Pepper. This phenolic acid can also be sourced at lower levels from milder peppers such as the Corando Pepper, Pimento Pepper and the Poblano Pepper.
