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By Greg Arnold, July 16, 2004, Abstracted from "Capsaicin in Hot
Chili Pepper: Carcinogen, Co-carcinogen, or Anticarcinogen?" in
Food and Chemical Toxicology 1996; 34(3): 313-316
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Hot peppers belong to the plant species capsicum, with the chemical in hot peppers that give it that "bit" called capsaicin. Discovered in 1919, capsaicin's content in green and red peppers can range from 0.1 to 1.0 percent. Although most people associate the consumption of hot peppers with pain, research has shown that capsaicin can actually relieve pain.
Capsaicin's most potent effects appear to be on the sensory nerves in the arms and legs by eradicating the principal pain chemical, substance P. Application of a topical cream containing 0.075 percent capsaicin has shown benefits in treating diabetic neuropathy1 while a topical cream containing 0.025 percent capsaicin has "significantly" relieved pain in arthritis sufferers.2
And for the 80% of all of Americans who will experience a back problem at some time in their lives,3 relief may also be found from capsicum. In a study published last year (Pain), subjects exhibited a 42 percent decrease in pain after three weeks of treatment with a capsicum plaster.4 Although the placebo group experienced a 31 percent decrease as well, the capsicum was still superior and, given its lack of side effects, can help contribute to decreasing back pain.
References:
1 Tandan R. Topical capsaicin in painful diabetic neuropathy. Controlled study with long-term follow-up. Diabetes Care. 1992; 15(1): 8-14
2 Cordell GA. Capsaicin: identification, nomenclature, and pharmacotherapy. Annals of pharmacotherapy 1993; 27: 330-336
3 American Chiropractic Association "Back Pain Statistics" www.amerchiro.org/media/whatis/benefits.shtml
4 Frerick H. Topical treatment of chronic low back pain with a capsicum plaster. Pain 2003;106(1-2):59-64
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