Assigned name: SILI
Common names: Siling-labuyo, cayenne, chile pepper[1]
Scientific name: Capsicum frutescens L.[2]
Family name: Solanaceae[1]
Description of Plant and its Parts:
Capsicum frutescens is a species of red pepper known for the pungent, spicy taste of its fruits. Capsicum frutescens originated in the tropics of Central America and is now naturalized in tropical regions throughout the world. It is a short-lived perennial, growing for more than one year but dying at the end of its second year.[3]
There are several varieties of Capsicum frutescens with different shapes and sizes of fruits. Varieties include Tabasco pepper, hot cherry pepper and bird pepper. Leaf, fruit, and plant characteristics vary somewhat by variety.[3]
Plants average 3 to 5 feet (about 0.9 to 1.5 m) tall and 2 feet (0.6 m) wide. The species has a shrubby growth pattern with a central stem and many twiggy branches. Leaves are narrow and of variable length, from 1.5 to 6 inches (about 4 to 15 cm.) The flowers are small and cream to greenish-white colored. Capsicum frutescens has a relatively extensive root system including a tap-root which varies in length depending on available moisture.[3]
The fruits of Capsicum frutescens range from 0.6 to 1.4 inches (about 1.5 to 3.5 cm.) All are somewhat elongated but the tip varies from a sharp point to a blunt or rounded end. The fruits of all varieties share a very hot, spicy taste and are used as seasoning in cooking. They are often dried and ground into a powder; another common use is in various sauces and condiments. The fruits may sometimes be used green, but are typically harvested when they have ripened to a deep or bright red color.[3]
Entire Capsicum frutescens L. Plant[4]
Parts of Capsicum frutescens L. Fruit[5]
ACTIVE CONSTITUENT
Capsaicin, CHON. -- Considered the chief active constituent--identical with capsacutin, resides mostly in the pericarp and placenta, and is obtained by adding diluted caustic alkali to the petroleum extract, passing CO through this alkaline solution, when it crystallizes out in colorless form. It is soluble in alcohol, ether, benzene, fixed oils, and its vapors are intenssely acrid and irritating. It has also been obtained as an oleoresin (capsicin capsicol), amorphous resin-like acid, to which the red coloring matter persistently adheres. Dose gr. 1/10-1/4 (.006-.016 Gm.).[6]
TRADITIONAL USE
Capsicum frutescens has been used to treat diabetes mellitus by traditional healers in Jamaica. The ancient Mayans have been reported to use it for treatment of coughs and sore throat. A weak infusion can be employed as a gargle to treat throat complications. Fruit juice is applied to the throat cavity for toothache by the Aztecs. A poultice of chili pepper is used as a poultice over affected rheumatic parts. Application to the skin desensitizes nerve endings and has been used as local anesthetic.[7]
PHARMACOLOGICAL ACTIVITY
ANALGESIC PROPERTY
In a study conducted in Germany, the pharmacodynamics action of capsaicin to relieve pain associated with neuropathic and musculoskeletal disorders has been confirmed. A group of people suffering from chronic nonspecific back pain has been given capsaicin plaster as treatment. After 3 weeks of treatment, results were compared to a control group who were administered with placebo. I was established that those who were given capsaicin treatment reported a notable reduction of pain as compared to those treated with placebo. This confirmed that repeated application of capsaicin bring about desensitisation to pain and that it is likewise reversible. (Journal: Arzneimittel-Forschung, 2001, vol. 51).[8]
ANTI-INFLAMMATORY PROPERTY
In a laboratory study, gastric epithelial cells were pre-treated with various concentrations of capsaicin then infected with H-pylori bacteria at different times to determine if capsaicin can inhibit the release of pro-inflammatory cytokine. Test results have shown that nontoxic dose of capsaicin inhibited H. pylori-induced IL-8 production by gastric epithelial cells through the modulation of IkappaB-, NF-kappaB-, and IL-8 pathways. This concludes that capsaicin can be proposed as a potential anti-inflammatory drug by inhibition of the production of IL-8 in H. pylori-infected gastric epithelium. (The Brain Korea 21 Project for Medical Science, Seoul, Korea: Helicobacter, October 2007).[8]
ANTI-DIABETIC PROPERTY
The crossover study was performed in 12 healthy volunteers by performing the OGTT while receiving placebo or 5 grams of capsicum. The insulin secretion and capsaicin level in plasma were measured using the HPLC method. The results of the OGTT showed that plasma glucose levels in volunteers who received capsicum were significantly lower than those in the placebo group at 30 and 45 minutes (p < 0.05). Furthermore, plasma insulin levels were significantly higher at 60, 75, 105, and 120 minutes (p < 0.05). When comparing before and after capsicum intake, the results showed the insulin levels were maintained The pharmacokinetic parameters of capsaicin shown as C(max), T(max), AUC(0-t), T1/2 are 2.47 +/- 0.13 ng/ml, 47.08 +/- 1.99 min, 103.6 +/- 11.3 ng x min/ml, and 24.87 +/- 4.97 min, respectively. The present study found that 5 grams of capsicum 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.[9]
ANTI-OXIDANT PROPERTY
Dr. Evelyn B. Rodriguez, a professor at the Institute of Chemistry at the University of the Philippines-Los Banos (UPLB), stressed that siling labuyo’s huge potential during a seminar on indigenous plants for health and wellness at the Bureau of Agricultural Research (BAR) during the 19th National Research Symposium held in celebration of the 8th National Agriculture and Fisheries R&D Week. Based on studies conducted by the team of Rodriguez, the anti-oxidant activity of siling labuyo extracts in terms of free radical scavenging activity is 60.1 percent, indicating its effectiveness as a treatment for certain medical conditions.[10]
TOXICITY
The toxicology of Capsicum has been reviewed in general and with a focus on its use in the cosmetics industry. Short-term oral toxicity of C. annum in rats was considered to be relatively low. For C. frutescens , increases in lymphocytes and liver function tests and decreases hemoglobin, red blood cell count, total protein, albumin, cholesterol, and copper were seen with a diet containing Capsicum 10% after 8 weeks. Exfoliation of the intestinal epithelium and histological changes in the hepatocytes were also demonstrated at this dosage, but not at lower dosages. Some studies of chronic oral toxicity have shown little toxicity, while one study evaluating 5 mg/kg body weight of C. annum powder over a year showed moderate-marked histological changes in rabbit spleen and liver.[11]
Epidemiological and case-control studies have shown a 2- to 3-fold increase in the risk of cancers, including oral, pharyngeal, esophageal, and laryngeal, and a trend toward an increased risk for gall bladder, stomach, and colon cancers with chili consumption. There are mixed results for capsaicin as a carcinogen, cocarcinogen, and anticarcinogen.[11]
REFERENCES:
[1]Retrieved: July 26, 2014.http://www.stuartxchange.com/SilingLabuyo.html
[2]Prof. Snow Barlow (2010). Sorting Capsicum Frutescens Names. Retrieved: July 26, 2014. http://www.plantnames.unimelb.edu.au/Sorting/Capsicum_frutescens.html
[3] Cartwright, Rebecca. (last modified:2010). What is Capsicum frutescens? Retrieved: July 26, 2014. http://www.wisegeek.com/what-is-capsicum-frutescens.htm#
[4]Retrieved: July 26, 2014. http://pinoyanikanik.wordpress.com/2011/11/27/siling-labuyo-chili-pepper/
[5]Retrieved: July 26, 2014. http://medplant.nmsu.edu/capsicum.shtm
[6]David M. R. Culbreth (2007-2014).A Manual of Materia Medica and Pharmacology. Retrieved: July 26, 2014. http://chestofbooks.com/health/materia-medica-drugs/A-Manual-of-Materia-Medica-and-Pharmacology/Capsicum-Frutescens-Capsicum-Capsicum-U-S-P.html#.U9Qp_ONdWSo
[7] T. K. Lim. (2013). Edible Medicinal and Non-Medicinal Plants.Fruits. Springer Science & Business Media, Vol.6.
[8] Siling-labuyo-Herbal Medice (2011). Retrieved: July 26, 2014. http://www.medicalhealthguide.com/articles/silinglabuyo.htm
[9]Chaiyasit K, Khovidhunkit W, Wittayalertpanya S. (Jan 2009). Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level. Retrieved: July 26, 2014.
[10] Erineus(2009).
Siling labuyo can be a potential shield vs cancer, expert says. Retrieved: July 26, 2014.
[11]Capsicum peppers (2000-2014). Retrieved: July 26, 2014. http://www.drugs.com/npp/capsicum-peppers.html
Compiled by: Rialyn Ester F. Magturo
38/40 = 97.5%
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