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Medicinal Use of Chile Peppers

Traditional Uses

"Various members of the Capsicum family have been used traditionally in Central and South America and in Asia to treat many diseases. Common indications include cardiovascular, circulatory, and respiratory problems; bowel disorders; wounds; burns; joint pains; and headaches."

Michael Rotblatt, MD, and Irwin Ziment, MD, Evidence-Based Herbal Medicine

"In traditional U.S. herbal folk medicine, chiles have been used to treat all kinds of disorders. From arthritis to asthma, colds to constipation, hemorrhoids to high blood pressure, lethargy to lumbago, and tonsilitis to toothache, chiles have played prominently in the formulas and practice of herbal medicine. Chiles have ben made into decoctions, compresses, tinctures, ointments, and even vaginal boluses (ouch!). In India's ancient healing system of Ayurveda, chiles are used as stimulants and appetizers, and to relieve dyspepsia, flatulence, lethargy, gout, rheumatism, sore throat, hoarseness, swelling, and tumors."

Chris Kilham, Psyche Delicacies

Research on the Health Benefits of Capsicum derived from Chile Peppers

Pain Treatment

Capsicum has been studied for use in treament of arthritis pain, lower back pain, and chronic pain disorders. Probably the most accepted use is topical application for treatment of neuropathic arthritis pain. It has also been found to be useful in treating other neuropathic pain syndromes (i.e. fibromyalgia, peripheral neuropathy, causalgia, post-mastectomy pain, and trigeminal neuralgia). Recent research has shown that it may be of some use in treating lower back pain as well. While these uses are accepted, controversy exists over the efficacy of topical capsicum solutions for treating chronic pain. (Rottblatt and Ziment, 2002)

Food Safety

Capsicum has both antibacterial and antifungal properties. Its antibacterial properties have been studied primarily in relation to pathogens that cause food borne illness. At lower cncentrations (0.3 ml/100 g of meat) the capsicum solution prevented Salmonella typhmurium and Pseudomonas aeruginosa bacteria from multiplying. At a higher concentration (3ml/100 g of meat), the capsicum solution reduced the concentration of these bacteria. (Careaga et al, 2003) Capsicum also lowered concentrations of L. monocytogenes in broth. (Leuschner, 2003)

Antifungal Properties

Some in vitro studies have been conducted on the antifungal properties of capsicum extracts. Results showed it to inhibit Candida spp., Aspergillus fumigatus, and Cryptococcus neoformans. (Renault et al, 2003) Another group found it to be a potent fungicide for Aspergillus flavus, A. fumigatus, A. parasiticus, and A. niger. In this second study capsicum was found to be inneffective against the other fungi and bacteria studied. (De Lucca et al, 2002)

Cancer Prevention & Treatment

Cancer prevention and treatment are the hot new areas for capsicum research. So far research has shown that capsicum inhibits growth of certain cancer cells. The studies thus far appear to be mainly in vitro studies, and it is difficult to say whether results will be similar in human cancer patients. There is less evidence for the ability of capsicum compunds to kill cancer cells, though a limited number of in vitro studies have shown positive results. A very promising area of research. There is a significant chance that new methods for cancer prevention and new drugs for cancer treatment will result. Studies listed in Bibliography.