EMISIÓN DEL PASAVANTE EN TRAMITACIÓN PRESENCIAL

Source: Cananga odorata J. D. Hook. &

Thompson (syn. Canangium odoratum Baill. forma macrophylla) (Family Anno-naceae).

GENERAL DESCRIPTION

Large tree with fragrant flowers; native to is-lands of tropical Asia (Java, Malaysia, the Philippines, the Moluccas, etc.). The oil is obtained by water distillation of the flowers.

A similar essential oil, ylangylang oil (see ylang ylang oil ), is obtained in a similar manner from Canangium odoratum Baill. forma genuina.

CHEMICAL COMPOSITION

Contains mainlyb-caryophyllene, benzyl ac-etate, benzyl alcohol, farnesol, a-terpineol, borneol, geranyl acetate, methyl salicylate, benzaldehyde, safrole, linalool, eugenol, iso-eugenol, limonene, and other minor compo-nents totaling over 100 compounds (MASADA).¹

PHARMACOLOGY AND BIOLOGICAL ACTIVITIES

Cananga oil is nontoxic, except for causing irritation when applied full strength to rabbit skin.²

USES

Medicinal, Pharmaceutical, and Cosmetic.

Used as a fragrance component in soaps, detergents, creams, lotions, and perfumes (es-pecially men’s fragrances). Maximum use level reported is 0.8% in perfumes.²

Food. Used as a flavor ingredient in alcoholic and nonalcoholic beverages, frozen dairy des-serts, candy, baked goods, and gelatins and pud-dings, with highest average maximum use level of about 0.003% (32.3 ppm) in the last category.

COMMERCIAL PREPARATION Oil official in F.C.C.

Regulatory Status. GRAS (§ 182.20).

REFERENCES

See the General References forARCTANDER;BAILEY2;FEMA;FURIA AND BELLANCA;GUENTHER;MASADA. 1. R. N. Duve et al., Int. Flav. Food Addit.,

6, 341 (1975).

2. D. L. J. Opdyke, Food Cosmet. Toxicol., 11, 1049 (1973).

CAPSICUM

Source: Capsicum frutescens L.; C. an-nuum L. and its varieties; C. chinense Jacq. (syn. C. angulosum Mill.); C.

baccatum L. var. pendulum (Willd.) Eshbaugh (syn. C. pendulum Willd.);

C. pubescens Ruiz & Pavon. (Family Solanaceae).

Common/vernacular names: Capsicum, cayenne pepper, paprika, red pepper, Tabasco pepper, hot pepper, chili pepper.

GENERAL DESCRIPTION

There has been much dispute and confusion regarding the classification of Capsicum. All peppers, hot and mild (not to be confused with blackandwhitepepper),havebeenatonetimeor another considered as fruits of a single species, C. annuum and itsvarieties, or of twospecies, C.

annuum and C. frutescens, and their varieties (ARCTANDER; BAILEY 2;UPHOF). Currently, five major Capsicum species and their varieties are recognized: C. frutescens, C. chinense, C. bac-catum, C. pubescens, and C. annuum (DE SMET;

ROSENGARTEN;TERRELL).

132 Capsicum

Capsicum annuum is an annual herb (from 1–5 m in height), while the other species are usually perennial woody shrubs, all native to tropical America and now widely cultivated.

C. frutescens is readily distinguished from C. annuum in that its stem is shrubby, its flowers are borne in groups,¹it grows up to 2 m in height, and it is a perennial (DE SMET;

ROSENGARTEN;TERRELL). All five species yield pungent fruits commonly called red pepper or simply capsicum. Mild fruits commonly known as paprika, bell pepper, sweet pepper, or green pepper are usually produced by vari-eties of C. annuum.

Capsicum oleoresin is obtained by extract-ing red pepper with a suitable organic solvent;

extraction of sweet pepper (paprika) with similar solvents yields paprika oleoresin, which contains high concentrations of caro-tenoids but little or no pungent principles, depending on the process.

CHEMICAL COMPOSITION

Capsicum contains up to 1.5% (usually 0.1–1.0%) pungent principles, composed mainly of capsaicin; other pungent alkaloid principles (capsaicinoids) include dihydrocap-saicin, nordihydrocapdihydrocap-saicin, homocapdihydrocap-saicin, and homodihydrocapsaicin, with the last two in minor concentrations.^2–4Other constituents present include carotenoids (capsanthin, capsorubin, b-carotene, lutein, zeaxanthin, etc.);^5–10 fats (9–17%), proteins (12–15%), vitamins A, C, and others; and a small amount of a volatile oil made up of more than 125 components of which 24 were identified, in-cluding 4-methyl-1-pentyl-2-methyl butyrate, 3-methyl-1-pentyl-3-methyl butyrate, and isohexyl isocaproate (JIANGSU; MARSH).¹¹

Mild peppers (e.g., paprika and bell pepper) contain similar constituents as hot peppers but with little or no pungent principles.¹² PHARMACOLOGY AND BIOLOGICAL ACTIVITIES

While a single dose of capsaicin activates pain, inflammation and hypersensitivity, repeated

(long-term) application in appropriately formulated product forms leads to desensiti-zation, analgesic, and anti-inflammatory activ-ity. Capsiacin-induced analgesia and desensi-tization has been explained on the basis of neuropeptide release and depletion, selective targeting of C fibers in the pain pathway, and activation of the vanilloid receptor type 1.^13,14 Extracts of five species of hot peppers showed in vitro antimicrobial activity.¹⁵Lipid peroxidation and bacterial counts were inhib-ited by the addition of hot or sweet peppers to beef patties.¹⁶Antioxidant activity of capsi-cum is attributed to capsaicin.^17,18In vitro in-hibition of bacteria and platelet aggregation by capsaicin has been associated with in vitro fluidization of lipid membranes.¹⁹Gerbils fed a high-cholesterol diet containing capsicum oleoresin showed reduced serum levels of cholesterol and triglycerides.²⁰ High oral doses of capsicum in rats lowered serum glu-cose levels.²¹ Administered intragastrically to rats, capsaicin inhibited the formation of hydrochloric acid-induced ulcers,²²damage to the gastric mucosa, myeloperoxidase activity, lipid peroxidation, and hemorrhagic erosion.

Capsaicin also inhibits constitutive activation of NF-kB in malignant melanoma cells and when topically applied to the skin of mice.¹⁷

Placebo-controlled studies of topical pre-parations containing capsaicin have found benefits in the treatment of lower back pain,²³ cluster headache, postmastectomy pain syndrome, pruritis, psoriasis, fibromyalgia, arthritis (FUGH-BERMAN;MCKENNA), and osteo-arthritis.²⁴Oral administration of red pepper powder (providing 1.75 mg capsaicin and hydrocapsaicin/day) in gelatin capsules was reported to be more effective than placebo in reducing the intensity of dyspepsia symp-toms,²⁵as was intranasal capsaicin spray in decreasing idiopathic rhinitis²⁶and intranasal capsaicin in postsurgical recurrence of nasal obstruction and nasal polyposis.²⁷Other clinical studies have shown benefits from capsaicin in the treatment of neurogenic incontinence (intravesically applied),^28–30 hy-persensitive and overactive bladder,³¹diabetic neuropathy,³² and postherpetic neuralgia.³³

Capsicum 133

In patients with heartburn, capsaicin (5 mg in gelatin capsules) taken 30 min before meals was no different than placebo in effects on dyspepsia, heartburn scores, gastric pH, and gastric emptying, yet it enhanced heartburn by shortening the time to peak heartburn following a meal.³⁴

TOXICOLOGY

Capsicum is a powerful local stimulant; its oleoresin or active principles (capsaicin) are strongly irritant to the eyes, tender skin, and mucous membranes, producing an intense burning sensation (MARTINDALE).

Cardio-respiratory arrests, seizures, and subsequent death of an 8-month-old infant was associated with the administration of a tea prepared from powdered red pepper.³⁵

The safety of pepper sprays that contain high amounts of capsaicinoids for use in riot control and self-defense products is contro-versial³⁶ and is associated with death and respiratory failure in animals and people.

Inhalation exposure of rats to capsaicinoids resulted in acute respiratory inflammation and dose-related damage to alveolar, bronchial, nasal and tracheal cells, and death of respira-tory epithelial cells.³⁷

Following a body of conflicting results, the carcinogenity and genotoxicity of capsicum and capsaicin are controversial (DE SMET;

ROSENGARTEN; TERRELL).^38–41 However, the evidence suggests that whereas capsaicin in large amounts taken over a long time may be carcinogenic, in low amounts it appears to act as an anticarcinogen.⁴²

The oral LD50 of capsaicin mice is 190 mg/kg,⁴³ which is 190 times the human consumption in tropical countries.⁴⁴

The no-observed-adverse-effect level (NOAEL) of paprika color in rats of either sex is 5% of the diet.⁴⁵

USES

Medicinal, Pharmaceutical, and Cosmetic.

Capsicum tincture and oleoresin are used in

topical counterirritant preparations to treat arthritis, rheumatism, neuralgia, lumbago, and chilblains; also used in certain preparations for stopping thumb sucking or nail biting in children.

Food. Capsicum, in whole and ground forms, is widely used as a spice.

Capsicum and its extracts and oleoresin are widely used in food products, including alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins and pudding, meat and meat products, and condiments and relishes, among others. High-est average maximum use levels are reported in alcoholic beverages for the oleoresin and extract, 0.09% and 0.12%, respectively.

Paprika and its oleoresin are primarily used as a colorant in all the above food categories to impart a yellow to orange color.

Dietary Supplements/Health Foods. Used as a synergistic ingredient in various herbal formulas, including general tonics, laxatives, sedatives, and hay fever remedies (FOSTER;

LUST).

Traditional Medicine. Capsicum has been used internally to treat diarrhea, cramps, colic, toothache, sore throat, laryngitis, asthma, pneumonia, flatulence, poor appetite, and other ailments; externally as a counterirritant in rheumatism, arthritis, lumbago, neuralgia, cold injuries (chilbains), and others (DE SMET;

ROSENGARTEN;TERRELL NADKARNI;NEWALL).

Others. The oleoresin of the fruit is used in spray-delivered riot control and self-defense products (pepper sprays).⁴⁶

COMMERCIAL PREPARATIONS

Crude, capsicum oleoresin, and extracts (e.g., tincture), and paprika oleoresin. Both capsi-cum oleoresin and tincture were formerly official in N.F. and U.S.P.; pungency is deter-mined by a taste test and is generally ex-pressed in Scoville units. Paprika oleoresin comes in various color strengths.

134 Capsicum

Regulatory Status. Regulated in the United States as a dietary supplement. Capsicum (red pepper, cayenne pepper) and paprika are GRAS as natural seasonings and flavorings (§182.10). Their essential oils, solvent-free oleoresins and natural extractives are also GRAS (§182.20); paprika and paprika oleo-resin are also approved as color additives for food use exempt from certification (§73.340 and §73.345). Capsaicin-containing topical products are approved in over-the-counter

and prescription drug form in the United States.

Standardized capsaicin products are ap-proved in Germany for topical therapeutic use in painful muscle spasms in the shoulders, arms, and spine. Low capsaicin-containing Capsicum products are the subject of a nega-tive German monograph; efficacy for diges-tive disturbances, and suppordiges-tive treatment of heart and circulatory functions has not been scientifically established (BLUMENTHAL1).

REFERENCES

See the General References forBLUMENTHAL1 & 2;DER MARDEROSIAN AND BEUTLER;FEMA;FOSTER;FUGH

-BERMAN;JIANGSU;LIST AND HO¨ RHAMMER;LUST;MARSH;MCKENNA;NANJING;ROSENGARTEN;STAHL;USD26th.

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Capsicum 135

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