The spice capsicum, the fruits of the genus Capsicum (Family Solanaceae), is a very popular food additive in many parts of the world, valued for the important sensory attributes of color, pungency, and aroma. A large number of varieties are widely cultivated and traded. The characteristic carotenoids of the bright red paprika and cayenne-type chillies, the high character impact aroma stimuli, the methoxy pyrazine of green bell capsicum, the esters of ripe tabasco and the highly potent pungency stimuli, and the capsaicinoids of African and other Asian varieties of chillies, have been of great interest to chemists and biochemists. Cayenne contains carotenoids and capsaicinoids.

Active ingredient in cayenne pepper
The active substance found in Capsicum frutescens (capsicum) that gives hot and spicy flavor is capsaicin, and it has many pharmacological effects.

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NOW Foods Cayenne 500 mg
Cayenne Pepper is a hot herb that may be more easily taken in capsules with meals.

Cayenne Supplement Facts
Cayenne Pepper - 500 mg*
   (Capsicum frutescens) (fruit) (40,000 heat units)

Suggested Use: As an herbal dietary supplement, take 1 cayenne capsule 2 to 3 times daily, preferably with meals.

* Cayenne daily value not established.
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Cayenne pepper helpful for blood sugar control
Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level.
J Med Assoc Thai. 2009 Jan; Chaiyasit K, Khovidhunkit W, Wittayalertpanya S. Inter-department of Pharmacology, Graduate School, Chulalongkorn University, Bangkok, Thailand.
The present research was conducted to study the effect of cayenne pepper on plasma glucose level and to correlate its action with the pharmacokinetic properties of capsaicin in capsicum. The crossover study was performed in 12 healthy volunteers by performing the OGTT while receiving placebo or 5 grams of cayenne pepper. The insulin secretion and capsaicin level in plasma were measured. The results of the OGTT showed that plasma glucose levels in volunteers who received cayenne pepper were significantly lower than those in the placebo group at 30 and 45 minutes. Furthermore, plasma insulin levels were significantly higher at 60, 75, 105, and 120 minutes. When comparing before and after cayenne pepper intake, the results showed the insulin levels were maintained. Our study found that 5 grams of cayenne pepper presented capsaicin levels that were associated with a decrease in plasma glucose levels and the maintenance of insulin levels. The present result might have clinical implications in the management of type 2 diabetes.

Cayenne studies
Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.).
Marin A. Campus Universitario, Espinardo, Murcia, Spain.
J Agric Food Chem. 2004 Jun 16;52(12):3861-9.
Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity stages (immature green, green, immature red, and red). The individual phenolics (hydroxycinnamic acids and flavonoids), vitamin C (ascorbic acid and dehydroascorbic acid), and individual carotenoids were characterized and quantified. Five hydroxycinnamic derivatives and 23 flavonoids were characterized and quantified from the pericarp of sweet pepper by high-performance liquid chromatography-diode array detection-electrospray ionization-mass spectrometry. Identification was carried out by their UV spectra, chromatographic comparisons with authentic markers, identification of hydrolysis products, and tandem mass spectrometry analysis. Hydroxycinnamic derivatives, O-glycosides of quercetin, luteolin, and chrysoeriol, and a large number of C-glycosyl flavones have been characterized. Some of these compounds were found for the first time in nature. Clear differences in the individual and total phenolic content were detected between the different maturity stages. Immature green pepper had a very high phenolic content while green, immature red, and red ripe peppers showed a 4-5-fold reduction. Ascorbic acid was the main form of vitamin C, and its content increased as the pepper reached maturity. The red ripe stage had a relevant impact on the carotenoids content. Thus, immature green peppers showed the highest content of polyphenols, while red ripe fruits had the highest content of vitamin C and provitamin A.

Side effects
Cayenne is a hot herb, and when used together with yohimbe bark it can elevate body temperature and cause sweating.

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Bitter orange also known as Citrus-Aurantium, Ginger root (Zingiber officinalis), Green-Tea-Extract (Camellia sinensis, standardized to contain 50% polyphenols), Spirulina (Spirulina platensis), Hoodia-Extract (Hoodia gordonii, 20 to 1 extract), CLA fatty acids, Cinnamon root (Cinnamomum cassia), Apple Cider vinegar, Apple pectin, Garcinia Cambogia CitriMax HCA-600 SXS (standardized to contain 60% hydroxycitric acid), Glucomannan konjac 4 to 1 extract, Alpha-Lipoic, Grapefruit extract (Citrus paradise, 4 to 1 extract), Choline bitartrate, Inositol, Carnitine (Hcl), Pomegranate (standardized to contain 40 % ellagic acid), Bitter melon extract (Momordica charantia), Psyllium husk, Coleus forskohlii (standardized to contain 10 % forskohlin), Fenugreek seed extract 4 to 1, Guggul herb (standardized to contain 10 % guggulsterones), and Inulin. Other products to consider include chitosan.
 
Cayenne Pepper, 450 mg, Nature's Way
O.25% Capsaicin • 40,000 H.U.
Cayenne Pepper Fruit (Capsicum annuum) is a blood-red warming herb that has an invigorating effect on several body systems. Special blending maintains a consistent potency of 40,000 HU (Heat Units).

Cayenne supplement emails
Q. Does cayenne help with weight loss?
   A. Not much by itself but in one study it appeared to help with blood sugar control. See weight loss for more info.

Q. I took three cayenne pepper supplement pills with tongkat ali and I had an unpleasant elevation of body temperature and sweating.

Q. Has there been any cayenne research regarding its benefits for heart disease prevention?
   A. We have not seen such studies yet.