Paprika

Related Terms

Acyclic diterpene glycosides, agron?mico-8, albar, aluminium, Americano sweet pepper, aminobutanoic acid, apigenin glucopyranoside arabinopyranoside, apocarotenoids, antheraxanthin, ascorbic acid, bell tower sweet pepper, belrubi paprika peppers, bet v 1, beta-carotene, beta-cryptoxanthin, beta-galactosidase, benzaldehyde, bola, caffeic acid, calcium, capsaicin, capsaicinoids, capsanthin, capsanthone, capsianosides, capsiate, Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum cordiforme, Capsicum frutescens, Capsicum hispidum var. glabriusculum, capsinoids, capsolutein, capsorubin, capsorubin diester, capsorubinal, carotenoids, CH-19 sweet, Charleston belle, chifengtexuan (Chinese), chile guajillo mexicano (Spanish), chili, chilli, chloride, chloroplast-localized small heat shock protein (sHSP), chrysoeriol, citric acid, copper, csemege (Hungarian), cseresznyepaprika (Hungarian), cucurbitaxanthin A, cytosolic small heat shock protein gene (CaHSP18), dehydroascorbic acid, diepikarpoxanthin, digalactosyl diacylglycerol, dihydrocapsiate, E-capsiate, ?des csemege (Hungarian), ?desnemes (Hungarian), exquisite delicate (csemegepaprika), ferredoxin, ferredoxin-like protein (AP1), ferredoxin-like protein cDNA (Pflp), feruloyl glucopyranoside, fibola sweet pepper, fibrillin, flavones, flavonoids, folate, fructose, fructose-2,6-bisphosphate (Fru2,6bisP), fumaric acid, furanoid oxides, fushimi sweet pepper, fushimi-togarashi (Japanese), glucose, glycerol-3-phosphate acyltransferase, guajillo peppers, half-sweet (f?l?des), hazera, hesperidine, hexose, histidine, hot (eros), Hungarian pepper, hypersensitive response-assisting protein (HRAP), hydroxycinnamic acid and derivatives, hypophasic carotenoids, isocitric acid, jaranda sweet pepper, jariza sweet pepper, jasmonic acid, jupiters, ketocarotenoids, Korean paprika, k?l?nleges (Hungarian), Leveillula taurica powdery mildew, linoleic acid, linolenic acid, lutein, luteolin, luteolin arabinopyranoside diglucopyranoside, luteolin glucuronide, luteolin glucopyranoside arabinopyranoside, lycopene, lysine, magali-r genotype, magnesium, malic acid, manganese, milder spiral, nitrogen, noble sweet (?desnemes), nonadienal, nonenamide, nonpungent pepper, nordihydrocapsiate, oil, oleic acids, oleoresins, orr?n pepper of 'fresno de la vega,' oxocarotenoid, p101, palmitic acid, palmitoleic acid, paprena, papri queen, paprika oleoresin, paprike (Yiddish), papryka (Polish), park's whooper improved, patatin-like protein, pectins, pepperke, peroxidase, PSI-1.1 trypsin inhibitor, phosphorus, phytic acid, piment doux (French), pimento (Spanish), pimento pepper, piment?n de la vera (Spanish), pimiento (Spanish), pimiento dulce (Spanish), pimiento rhizosoil, pipeka, piperka (Bulgarian, Croatian, Macedonian), potassium, proline, protein, protein P23, provitamin A, phytol, pyrophosphate-dependent phosphofructokinase, pyrimidinone, pyrrolidine carboxylic acid, quercetin, quercetin raffinose, quercetin rhamnopyranoside, quinic acid, red chlorophyll (Chl) catabolite (RCC) reductase, red paprika, red spice paprika, rhamnopyranoside glucopyranoside, r?zsa (Hungarian), Russian healthy sweet pepper, salicylate, sclereids (sclerenchyma tissue), serine proteinase inhibitor, serotonin, shikimic acid, smoked paprika, stachyose, starch, stearic acid, sterols (sitosterol and stigmasterol), sucrose, sucrose synthase, sulfoquinovosyl diacylglycerol (SQDG), sulfur, sweet pepper, tannins, terpenes, total essential amino acids, triglycerides, trypsin inhibitor, tryptamine, tyramine, unsaturated fatty acids, vanillic acid, vanillin, vanillyl alcohol, vanillylamine, verbascose, vitamin A, vitamin C, violaxanthin, xanthophylls (capsorubin and capasanthin), yolo wonder, zeaxanthin, zeaxanthinal, zeaxanthinone, ziegenhorn Bello.

Background

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (sweet pepper or pimento). Sweet pepper is grown around the world and is used for color, flavor, and aroma. Some countries have used paprika for thousands of years. Now, it is most commonly grown in Hungary.
Sweet peppers contain little or no compounds known as capsaicinoids. However, some paprika is made from hot varieties, which contain higher levels of capsaicinoids (such as capsaicin, present in chili peppers). Paprika is rich in antioxidants, including vitamin C, vitamin A, capsanthin, beta-carotene, lutein, and zeaxanthin. Many of these antioxidants are responsible for the color of paprika.
Paprika has been used for various conditions, including nausea, vomiting, and the desire to drink alcohol. There is limited human data that Capsicum annuum may have beneficial effects when used as a source of antioxidants or to promote weight loss. Better-designed studies are needed.

Evidence Table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *


Based on human study, a mixture containing paprika reduced oxidative stress. Additional study is needed in this area.

 C


Based on human study, a mixture containing paprika reduced oxidative stress. Additional study is needed in this area.

 C


Based on human study, sweet pepper may help in the reduction of food and energy intake, as well as body weight, by decreasing hunger and appetite. Additional study is needed in this area.

 C


Based on human study, sweet pepper may help in the reduction of food and energy intake, as well as body weight, by decreasing hunger and appetite. Additional study is needed in this area.

 C
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)

Tradition / Theory

The below uses are based on tradition, scientific theories, or limited research. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. There may be other proposed uses that are not listed below.

Dosing

Adults (18 years and older)
There is no proven effective dose for paprika in adults. CH-19 sweet red pepper in amounts of 0.4 grams per kilogram has been used daily for two weeks.

Safety

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Interactions

Interactions with Drugs
Studies of the interactions of paprika with drugs are limited.
Paprika may interact with analgesics (painkillers), antibiotics, antifungal agents, anti-inflammatory agents, chemotherapy agents, cholesterol-lowering drugs, cough suppressants, exercise performance enhancers, fever reducers, gastrointestinal agents, memory agents, skin products, and weight loss agents.

Attribution

This information is based on a systematic review of scientific literature edited and peer-reviewed by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com).

Bibliography

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