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Cayenne / Capsaicin, 450mg (100 capsules) -- OUT OF STOCK
CY1
What is Cayenne / Capsaicin?
Killer Cayenne! Spices kill food-borne pathogens, but they also seem to limit plasma fibrinogen, a blood-clotting factor, which may be a reason that people in 'spice-consuming cultures' have a lower level of strokes and cardio disease.
Think about spicy foods. Now, think about the countries from which they originate. It was recently found that there is a high correlation between hot foods and hot climates.1 The reason? Spices kill food borne pathogens, which are more likely to occur in hot climates. People in hot climates have evolved to prefer spicier foods! Not only are spices more common in hot climates, but those spices that are most effective at killing food borne pathogens are those that are used most often in spicy recipes.1
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Killer Cayenne!
Think about spicy foods. Now, think about the countries from which they originate. It was recently found that there is a high correlation between hot foods and hot climates.1 The reason? Spices kill food borne pathogens, which are more likely to occur in hot climates. People in hot climates have evolved to prefer spicier foods! Not only are spices more common in hot climates, but those spices that are most effective at killing food borne pathogens are those that are used most often in spicy recipes.1
Capsaicin: Why Thais Don't Suffer Strokes
Chiliheads rejoice: high on the list of deadly spices is the chili, capable of killing as much as 50% of the E. Coli present in infected meat.2 But that's not all that chilies are good for! A study of 88 Thailand natives who regularly consume chilies showed that their plasma fibrinogen*, a clotting factor, was significantly lower than that of 55 "transplanted" residents also studied, and who consume a more traditional US diet.3 The Thais also had higher levels of anticlotting factors. It is suggested that the chilies in traditional Thai recipes are the reason why the incidence of stroke among the native population is so low.
If you don't have the taste for hot foods, here is an easy way to enjoy the benefits of chilies without the pain. Chiliheads, you like the pain, but are you getting enough chilies?
What's fibrinogen?
Fibrinogen is the next-to-last step in blood clotting. Your platelets release a phospholipid called thromboplastin, which catalyzes the conversion of the precursor protein, prothrombin, to the enzyme thrombin. Lastly, thrombin catalyzes the precursor protein, fibrinogen, to fibrin and then your blood clots. The precursor proteins are already circulating in your blood; they are produced by your liver.
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Label Facts
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Supplement Facts
Serving Size: 1 Capsules
Servings per container: 100 |
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Amount Per Serving |
% Daily Value |
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| Cayenne Pepper (fruit) 40,000 H.U. |
450 mg |
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Other ingredients: Gelatin (capsule)
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Dietary Restrictions
 Gelatin capsule used with a vegetarian formula.
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References
- Billing, J, Sherman, P W, Antimicrobial functions of spices: why some like it hot. Q Rev Biol. 1998;73(1):3-47.
- Ceylan, E, Kang, D, and Fung, YCD, "Reduction of Escherichia coli O157:H7 in Ground Meat by Selected Spices". Presented at the Institute of Food Technologists' (IFT's) 1998 Annual Meeting & FOOD EXPO in Atlanta June 21.
Note: cloves and garlic are even deadlier, but in WHDC's opinion, they aren't as fun to eat as chilies!
- Visudhiphan S, Poolsuppasit S, Pibolnukarintr O, et. al. The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais. Am J Clin Nutr. 1982;35:1452-1458.
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