Capsicum.Cayenne.Red Pepper.Capsicum Annuum and Capsicum Frutescens.

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Toxicology and Safety:Capsaicin and Capsicium Extract.

Capsicum Annuum Extract Capsicum Frutescens Extract INCI Name EINECS ELINCS No 288-920-0.288-920-0CAS 85940-30-3.8023-77-6 Capsicum Extract Cayene Pepper extract Red Pepper Extract Capsaicine Capsaicin photo picture image High doses of red pepper could be toxic. High doses administered over extended period of time can cause chronic gastritis, kidney damage, liver damage and neurotoxic effects (Gruenwald et al, 2000). Vesicant. Extremely vesicant in undiluted form (Skidmore-Roth, 2001)

 Chemical Identification.Capsaicin:
 Chemical name:6-Nonenamide,N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl,(E)-.
 Beilstein Reference No:2816484.Reference.4-13-00-02588(Beilstein Handbook Reference).
 CAS.No.404-86-4.Molecular Formula:C18-H27-N-O3. Molecular Weight:305.46.
 Description Class: Tumorigen,Mutagen,Natural Product.
 Synonyms:Capsaicin,Capsaicine;N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-6-nonenamide;trans-N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-6-nonenamide;(E)-8-Methyl-N-vanillyl-6-nonenamide;trans-8-Methyl-N-vanillyl-6-nonenamide;NCI-C56564;6-Nonenamide,8-methyl-N-vanillyl-,(E)-.

 Acute toxicity:Capsaicin
 LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-rat.9500 ug/kg.
 Toxic Effects:Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 Reference:TOXIA6 Toxicon.(Pergamon Press Ltd.,Headington Hill Hall,Oxford OX3 OBW,UK)V.1-1962-Volume(issue)/page/year:18,215,1980.
 LD50.Lethal dose,50 percent kill.Oral.rodent-mouse.47200 ug/kg.
 Details of toxic effects not reported other than lethal dose value.
 Reference:YAHOA3 Yakhak Hoe Chi.Journal of the Pharmaceutical Society.(Taehan Yakkakhoe,c/o College of Pharmacy,Seoul National Univ.,Seoul 151,S.Korea)V.1-1956(?)-Volume(issue)/page/year:25(3),101,1981.

 Capsaicin.LD50.Lethal dose,50 percent kill.Intravenous.Rodent-mice.0.56 mg/kg.
 Capsaicin.LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-mice.7.56 mg/kg.
 Capsaicin.LD50.Lethal dose,50 percent kill.Subcutaneous.Rodent-mice.9 mg/kg.
 Capsaicin.LD50.Lethal dose,50 percent kill.Oral.Rodent-mice.190 mg/kg.
 Capsaicin.LD50.Lethal dose,50 percent kill.Dermal.Rodent-mice.512 mg/kg.

 The LD50 values reported for capsaicin in mice are: intravenous, 0.56 mg/kg; intraperitoneal, 7.56 mg/kg; subcutaneous, 9 mg/kg; oral, 190 mg/kg. The metabolism of capsaicin and related capsaicinoids may reduce their acute toxicity (Srinivasan et al., 1980). In rats, the intraperitoneal LD50 for capsaicin is reported as 10 mg/kg. Toxicity of capsaicin in dogs and cats from i.v. administration has been attributed to a combination of respiratory failure, hypotension, and bradycardia (Monsereenusorn et al., 1982).

 LD50.Lethal dose,50 percent kill.Administration onto the skin.Rodent-mouse.>512 mg/kg.Details of toxic effects not reported other than lethal dose value.
 LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-mouse.6500 ug/kg.Toxic Effects: Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 LD50.Lethal dose,50 percent kill.Subcutaneous.Rodent-mouse.9000 ug/kg.Toxic Effects: Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 LD50.Lethal dose,50 percent kill.Intramuscular.Rodent-mouse.7800 ug/kg. Toxic Effects: Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 LD50.Lethal dose,50 percent kill.Intratracheal.Rodent-mouse.1600 ug/kg. Toxic Effects: Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 LD50.Lethal dose,50 percent kill.Rectal.Rodent-mouse.>218 mg/kg.Details of toxic effects not reported other than lethal dose value.
 LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-rabbit.>50 mg/kg.Details of toxic effects not reported other than lethal dose value.
 LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-guinea pig.1100 ug/kg.Toxic Effects: Behavioral.convulsions or effect on seizure threshold.Behavioral.excitement.Behavioral.muscle contraction or spasticity.
 LD50.Lethal dose,50 percent kill.Intraperitoneal.Rodent-hamster.>120 mg/kg.Details of toxic effects not reported other than lethal dose value.
 Reference:TOXIA6 Toxicon.(Pergamon Press Ltd.,Headington Hill Hall,Oxford OX3 OBW,UK)V.1-1962-Volume(issue)/page/year:18,215,1980.

 LD50.Lethal dose,50 percent kill.Intravenous.Rodent-mouse.400 ug/kg.
 Details of toxic effects not reported other than lethal dose value.

 Reference:YAHOA3 Yakhak Hoe Chi.Journal of the Pharmaceutical Society.(Taehan Yakkakhoe,c/o College of Pharmacy,Seoul National Univ.,Seoul 151,S.Korea)V.1-1956(?)-Volume(issue)/page/year:25(3),101,1981.
 LDLo-Lowest published lethal dose.Intravenous.Mammal-cat.1600 ug/kg.
 Details of toxic effects not reported other than lethal dose value.
 Reference:FAONAU FAO Nutrition Meetings Report Series.(Rome,Italy)No.?-57,1948-77.Discontinued.Volume(issue)/page/year:48A,60,1970.

 Other Multiple Dose Toxicity Data:Capsaicin

 TDLo.Lowest published toxic dose.Subcutaneous.Rodent-rat.2400 mg/kg/2W-I.Toxic Effects:Behavioral.food intake(animal).Nutritional and Gross Metabolic-weight loss or decreased weight gain.
 Reference:TOXID9 TOxicologist.(Soc.of Toxicology,Inc.,475 wolf Ledge Parkway,Akron,OH 44311)V.1-1981-Volume(issue)/page/year:5,99,1985.

 Tumorigenic Data:Capsaicin

 TDLo-Lowest published toxic dose.Oral.Rodent-mouse.3318 mg/kg/5W-C.Toxic Effects:Tumorigenic.equivocal tumorigenic agent by RTECS criteria.Gastrointestinal.tumors.
 Reference:ANTRD4 Anticancer Research.(5 Argyropoulou St.,Kato Patissia,Athens 907,Greece)V.1-1981-volume(issue)/page/year:4,117,1984.

 Mutagenic Data:Capsaicin
 Mutation in microorganisms.Bacteria-Salmonella typhimurium.10 ug/plate.
 Micronucleus test.Intraperitoneal.Rodent-mouse.7500 ug/kg.
 DNA inhibition.Intraperitoneal.Rodent-mouse.1800 ug/kg.
 Reference:ENMUDM Environmental Mutagenesis.(New York,NY)V.1-9,1979-87.For publisher information,see EMMUEG.Volume(issue)/page/year:7,881,1985.
 Sister chromatid exchange.Intraperitoneal.Rodent-mouse.93120 ug/kg/32D(Intermittent).
 Reference:MUREAV Mutation Research.(Elsevier Science Pub.B.V.,POB 211,1000AE Amsterdam,Netherlands)V.1-1964-Volume(issue)/page/year:345,105,1995.
 Mutation in microorganisms.rodent-hamster Lung.5 mg/L.

 Reference: CALEDQ Cancer Letters(Shannon,Ireland).(Elsevier Science Pub.Ireland Ltd.,POB85,Limerick,Ireland)V.1-1975-volume(issue)/page/year:48,109,1989.

 Mutagenicity

 Azizan and Blevins (1995) reported that although capsaicin was weakly mutagenic in the Ames test, using Salmonella typhimurium strains TA97, TA98, and TA100, with or without S9 metabolic activation, when capsaicin was combined with an acetone extract of C. annuum fruit it became nonmutagenic. They also found that chlorophyll could suppress capsaicin's mutagenicity.

 Chronic Toxicity:Capsicum extract

 Chronic administration of Capsicum extract (20 mL to cheek pouch until death) was reported to be toxic in hamsters, producing reduced life-span and eye abnormalities; the latter effect was attributed to the depletion of SP by capsaicin in primary afferent neurons, causing a loss of corneal pain sensation and consequent loss of protective corneal reflexes (Agrawal et al., 1985).

 Rabbits fed high levels of red pepper (0.2% capsicum-containing peppers constituting 14% of the diet) for 1 yr. showed adverse nutritional effects starting at 6 months, which was attributed to the large proportion of Capsicum used in this study (Srinivasan et al., 1980). A long-term comparative, controlled feeding study of rats given various levels of red Capsicum peppers (0.3% capsaicin), capsaicin, and a synthetic analogue of capsaicin (N-vanillyl nonanamide) was carried out with short- and long-term evaluations of effects. The animals fed red pepper in amounts varying from 0.05% to 5.0% of their diet did not show any adverse effects in food intake, growth, nitrogen balance, or blood constituents. Both the rats fed capsaicin (at 3 mg/100 g and 15 mg/100 g) and those fed the synthetic analogue of capsaicin (at 15 mg/100 g) showed slower food intake in the first month An increase to control levels by 8 weeks was found in the capsaicin group, and overall weight gain was depressed, especially at the higher dose level of 15 mg/100 g of feed (Srinivasan et al., 1980).

 Subchronic toxicity studies of capsaicin and capsicum in rats.

 Rats were fed by stomach tube with 50 mg/kg B.W./day capsaicin (Sigma) or 0.5 gm/kg B.W./day capsicum fruit crude extract for 60 days. The influences of capsaicin or capsicum upon body weight, rectal temperature, food and water consumptions, haematological parameters, plasma chemistry, urine concentration and dilution tests, together with the relative organ weight, were evaluated at 10, 20, 30, 40, 50 and 60 days. The results showed that there were significant reductions of the growth rate in both capsaicin and capsicum treated groups. However, the food intake in both experimental groups increased steadily throughout the experimental periods. There were no significant differences from the control rats in the rectal temperature, water intake, plasma chemistry, urine dilution and concentration, and the relative organ weights. After one month of oral administration of capsaicin or capsicum, there were significant reductions of plasma urea nitrogen, glucose, phospholipids, triglycerides, total cholesterol, free fatty acids, glutamic pyruvic transaminase, and alkaline phosphatase. It is also interesting to observe that capsicum fruit crude extract exerted more influences on the various biological parameters being studied here than its pungent substance, capsaicin. Therefore, it is concluded that capsaicin or capsicum, if given orally for a relatively longer period, may have a mild effect on the experimental animals.[Res Commun Chem Pathol Pharmacol. 1983 Jul;41(1):95-110.]

 Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.[Int J Toxicol. 2007;26 Suppl 1:3-106.]

 Capsicum-derived ingredients function as skin-conditioning agents--miscellaneous, external analgesics, flavoring agents, or fragrance components in cosmetics. These ingredients are used in 19 cosmetic products at concentrations as high as 5%. Cosmetic-grade material may be extracted using hexane, ethanol, or vegetable oil and contain the full range of phytocompounds that are found in the Capsicum annuum or Capsicum frutescens plant (aka red chiles), including Capsaicin. Aflatoxin and N-nitroso compounds (N-nitrosodimethylamine and N-nitrosopyrrolidine) have been detected as contaminants. The ultraviolet (UV) absorption spectrum for Capsicum Annuum Fruit Extract indicates a small peak at approximately 275 nm, and a gradual increase in absorbance, beginning at approximately 400 nm. Capsicum and paprika are generally recognized as safe by the U.S. Food and Drug Administration for use in food. Hexane, chloroform, and ethyl acetate extracts of Capsicum Frutescens Fruit at 200 mg/kg resulted in death of all mice. In a short-term inhalation toxicity study using rats, no difference was found between vehicle control and a 7% Capsicum Oleoresin solution. In a 4-week feeding study, red chilli (Capsicum annuum) in the diet at concentrations up to 10% was relatively nontoxic in groups of male mice. In an 8-week feeding study using rats, intestinal exfoliation, cytoplasmic fatty vacuolation and centrilobular necrosis of hepatocytes, and aggregation of lymphocytes in the portal areas were seen at 10% Capsicum Frutescens Fruit, but not 2%. Rats fed 0.5 g/kg day-1 crude Capsicum Fruit Extract for 60 days exhibited no significant gross pathology at necropsy, but slight hyperemia of the liver and reddening of the gastric mucosa were observed. Weanling rats fed basal diets supplemented with whole red pepper at concentrations up to 5.0% for up to 8 weeks had no pathology of the large intestines, livers, and kidneys, but destruction of the taste buds and keratinization and erosion of the gastrointestinal (GI) tract were noted in groups fed 0.5% to 5.0% red pepper. The results of 9-and 12-month extension of this study showed normal large intestines and kidneys. In rabbits fed Capsicum Annuum Powder at 5 mg/kg day-1 in the diet daily for 12 months damage to the liver and spleen was noted. A rabbit skin irritation test of Capsicum Annuum Fruit Extract at concentrations ranging from 0.1% to 1.0% produced no irritation, but Capsicum Frutescens Fruit Extract induced concentration-dependent (at 25 to 500 microg/ml) cytotoxicity in a human buccal mucosa fibroblast cell line. An ethanol extract of red chili was mutagenic in Salmonella typhimurium TA98, but not in TA100, or in Escherichia coli. Other genotoxicity assays gave a similar pattern of mixed results. Adenocarcinoma of the abdomen was observed in 7/20 mice fed 100 mg red chilies per day for 12 months; no tumors were seen in control animals. Neoplastic changes in the liver and intestinal tumors were observed in rats fed red chili powder at 80 mg/kg day-1 for 30 days, intestinal and colon tumors were seen in rats fed red chili powder and 1,2-dimethyl hydrazine, but no tumors were observed in controls. In another study in rats, however, red chile pepper in the diet at the same dose decreased the number of tumors seen with 1,2-dimethylhydrazine. Other feeding studies evaluated the effect of red chili peppers on the incidence of stomach tumors produced by N-methyl-N'-nitro-N-nitrosoguanidine, finding that red pepper had a promoting effect. Capsicum Frutescens Fruit Extract promoted the carcinogenic effect of methyl(acetoxymethyl)nitrosamine (carcinogen) or benzene hexachloride (hepatocarcinogen) in inbred male and female Balb/c mice dosed orally (tongue application). Clinical findings include symptoms of cough, sneezing, and runny nose in chili factory workers. Human respiratory responses to Capsicum Oleoresin spray include burning of the throat, wheezing, dry cough, shortness of breath, gagging, gasping, inability to breathe or speak, and, rarely, cyanosis, apnea, and respiratory arrest. A trade name mixture containing 1% to 5% Capsicum Frutescens Fruit Extract induced very slight erythema in 1 of 10 volunteers patch tested for 48 h. Capsicum Frutescens Fruit Extract at 0.025% in a repeated-insult patch test using 103 subjects resulted in no clinically meaningful irritation or allergic contact dermatitis. One epidemiological study indicated that chili pepper consumption may be a strong risk factor for gastric cancer in populations with high intakes of chili pepper; however, other studies did not find this association. Capsaicin functions as an external analgesic, a fragrance ingredient, and as a skin-conditioning agent--miscellaneous in cosmetic products, but is not in current use. Capsaicin is not generally recognized as safe and effective by the U.S. Food and Drug Administration for fever blister and cold sore treatment, but is considered to be safe and effective as an external analgesic counterirritant. Ingested Capsaicin is rapidly absorbed from the stomach and small intestine in animal studies. Subcutaneous injection of Capsaicin in rats resulted in a rise in the blood concentration, reaching a maximum at 5 h; the highest tissue concentrations were in the kidney and lowest in the liver. In vitro percutaneous absorption of Capsaicin has been demonstrated in human, rat, mouse, rabbit, and pig skin. Enhancement of the skin permeation of naproxen (nonsteroidal anti-inflammatory agent) in the presence of Capsaicin has also been demonstrated. Pharmacological and physiological studies demonstrated that Capsaicin, which contains a vanillyl moiety, produces its sensory effects by activating a Ca2 +-permeable ion channel on sensory neurons. Capsaicin is a known activator of vanilloid receptor 1. Capsaicin-induced stimulation of prostaglandin biosynthesis has been shown using bull seminal vesicles and rheumatoid arthritis synoviocytes. Capsaicin inhibits protein synthesis in Vero kidney cells and human neuroblastoma SHSY-5Y cells in vitro, and inhibits growth of E. coli, Pseudomonas solanacearum, and Bacillus subtilis bacterial cultures, but not Saccharomyces cerevisiae. Oral LD50 values as low as 161.2 mg/kg (rats) and 118.8 mg/kg (mice) have been reported for Capsaicin in acute oral toxicity studies, with hemorrhage of the gastric fundus observed in some of the animals that died. Intravenous, intraperitoneal, and subcutaneous LD50 values were lower. In subchronic oral toxicity studies using mice, Capsaicin produced statistically significant differences in the growth rate and liver/body weight increases. Capsaicin is an ocular irritant in mice, rats, and rabbits. Dose-related edema was observed in animals receiving Capsaicin injections into the hindpaw (rats) or application to the ear (mice). In guinea pigs, dinitrochlorobenzene contact dermatitis was enhanced in the presence of Capsaicin, injected subcutaneously, whereas dermal application inhibited sensitization in mice. Immune system effects have been observed in neonatal rats injected subcutaneously with Capsaicin. Capsaicin produced mixed results in S. typhimurium micronucleus and sister-chromatid exchange genotoxicity assays. Positive results for Capsaicin were reported in DNA damage assays. Carcinogenic, cocarcinogenic, anticarcinogenic, antitumorigenic, tumor promotion, and anti-tumor promotion effects of Capsaicin have been reported in animal studies. Except for a significant reduction in crown-rump length in day 18 rats injected subcutaneously with Capsaicin (50 mg/kg) on gestation days 14, 16, 18, or 20, no reproductive or developmental toxicity was noted. In pregnant mice dosed subcutaneously with Capsaicin, depletion of substance P in the spinal cord and peripheral nerves of pregnant females and fetuses was noted. In clinical tests, nerve degeneration of intracutaneous nerve fibers and a decrease in pain sensation induced by heat and mechanical stimuli were evident in subjects injected intradermally with Capsaicin. An increase in mean inspiratory flow was reported for eight normal subjects who inhaled nebulized 10(-7) M Capsaicin. The results of provocative and predictive tests involving human subjects indicated that Capsaicin is a skin irritant. Overall, studies suggested that these ingredients can be irritating at low concentrations. Although the genotoxicity, carcinogenicity, and tumor promotion potential of Capsaicin have been demonstrated, so have opposite effects. Skin irritation and other tumor-promoting effects of Capsaicin appear to be mediated through interaction with the same vanilloid receptor. Given this mechanism of action and the observation that many tumor promoters are irritating to the skin, the Panel considered it likely that a potent tumor promoter may also be a moderate to severe skin irritant. Thus, a limitation on Capsaicin content that would significantly reduce its skin irritation potential is expected to, in effect, lessen any concerns relating to tumor promotion potential. Because Capsaicin enhanced the penetration of an anti-inflammatory agent through human skin, the Panel recommends that care should be exercised in using ingredients that contain Capsaicin in cosmetic products. The Panel advised industry that the total polychlorinated biphenyl (PCB)/pesticide contamination should be limited to not more than 40 ppm, with not more than 10 ppm for any specific residue, and agreed on the following limitations for other impurities: arsenic (3 mg/kg max), heavy metals (0.002% max), and lead (5 mg/kg max). Industry was also advised that aflatoxin should not be present in these ingredients (the Panel adopted no more than 15 ppb as corresponding to "negative" aflatoxin content), and that ingredients derived from Capsicum annuum and Capsicum Frutescens Plant species should not be used in products where N-nitroso compounds may be formed. (ABSTRACT TRUNCATED)

 Toxicity and repellency of hot pepper extracts to spider mite, Tetranychus urticae Koch.J Environ Sci Health B. 2006;41(8):1383-91.Antonious GF, Meyer JE, Snyder JC.Department of Plant and Soil Science, Land Grant Program, Kentucky State University, Frankfort, KY 40601, USA. george.antonious@kysu.edu

 Increasing concern about persistence and environmental impact of synthetic pesticide residues require development of biodegradable and environmentally safe alternatives. The potential of using fruit extracts of hot pepper as alternatives to synthetic acaricides for controlling the two-spotted spider mite, Tetranychus urticae Koch, is explored in this study. Twenty-four Capsicum accessions (Solanaceae) were screened for their toxicity and repellency to the spider mites. Crude extracts from fruits of C. chinense, C. frutescens, C. baccatum, C. annuum, and C. pubescens were prepared in methanol and tested for their acaricidal properties. Spider mite mortality was greatest (45%) when fruit extract of accession Grif-9169 (C. annuum) was used. Results from diving board bioassays indicated that mites avoided filter paper strips treated with hot pepper extracts from accessions PI-596057 (C. baccatum), PI-195299 (C. annuum), and Grif- 9270 (C. annuum). This investigation suggests that methanolic extracts of these three accessions may have a great potential for repelling spider mites and should be field-tested on a large-scale to assess their value in managing populations of spider mites, which could reduce reliance on synthetic acaricides. An attempt was made to correlate repellency with chemical constituents of fruit extracts of the most repellent accessions to identify chemical sources of repellency. Capsaicin and dihydrocapsaicin, the pungent components of pepper fruit, were not correlated with toxicity or repellency, indicating that these are not likely related to the toxicity or repellency of the pepper fruit extracts. Other, unidentified chemicals are likely responsible for toxicity and repellency to the two-spotted spider mite.

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Reference:

citations1.Capsicum.Cayenne.Red Pepper.Capsicum Annuum and Capsicum Frutescens.

last edit date:18th,May.2009.