Paprika

Paprika/Drug Interactions:

  • AnalgesicsAnalgesics: Based on reviews and animal and in vitro study, constituents of paprika and Capsicum annuum may excite peripheral nociceptors and stimulate pain receptors, although to a lesser extent than capsaicin in hot peppers (189; 190; 191; 192).
  • AntibioticsAntibiotics: Based on in vitro study, paprika and certain varieties of Capsicum annuum, but not others, showed antibacterial activity against Helicobacter pylori, Salmonella, and Escherichia coli, but not Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, or Micrococcus luteus (193; 194; 195; 196; 197; 198).
  • Antifungal agentsAntifungal agents: Based of in vitro study, constituents of paprika seeds and sweet pepper exhibited antimicrobial effects and inhibited the growth of yeasts (199; 200; 201).
  • Anti-inflammatory agentsAnti-inflammatory agents: Capsiate and nordihydrocapsiate exhibited potent anti-inflammatory activities in animal and in vitro study (37; 202).
  • Antilipemic agentsAntilipemic agents: In animal study, capsanthin significantly increased plasma HDL-cholesterol without detectable effects on plasma total cholesterol and triglyceride concentrations (38). In animal study, drinking a paprika beverage significantly decreased body weight and significantly increased the plasma HDL cholesterol level and promoted the entire glucose and fatty acid metabolic pathways to improve lipid profiles (203). Capsinoids improved serum and liver lipid metabolism comparable to synthetic capsaicin in hyperlipidemic rats (204).
  • Antineoplastic agentsAntineoplastic agents: There is conflicting evidence as to whether paprika or Capsicum annuum prevent cancer in human, animal, and in vitro study (205; 114; 206; 207; 195; 194; 208; 209; 210). Several extracts of Capsicum annuum reversed the multidrug resistance (MDR) phenotype in tumor cells in vitro more efficiently than verapamil (195; 194; 211; 193; 212). Capsiate and dihydrocapsiate had antiangiogenic properties in vitro (202; 213). Certain varieties of sweet pepper exhibited antimutagenic properties in vitro (214; 215; 216; 84; 216).
  • Antiobesity agentsAntiobesity agents: In animals, capsiate promoted energy metabolism, suppressed body fat accumulation, increased oxygen consumption and serum adrenalin concentration, enhanced muscle oxidative capacity and aerobic ATP production, and promoted fat oxidation (34; 89; 90; 90; 91). In human study, CH-19 sweet pepper capsules reduced energy intake, reduced body weight, and suppressed body fat accumulation by relatively sustaining satiety, suppressing hunger, and sympathetic nervous activation (8; 92).
  • Antitussive agentsAntitussive agents: In human study, capsiate induced cough reflex sensitivities and oral chemesthesis (217).
  • Dermatological agentsDermatological agents: Topical treatment with capsiate significantly decreased ultraviolet B-induced skin damage in vivo (202).
  • Exercise performance enhancersExercise performance enhancers: In animal study, capsiate enhanced fat oxidation, spared carbohydrate utilization, and increased the endurance swimming capacity of mice by stimulation of vanilloid receptors (11). After exercise, the residual glycogen in the gastrocnemius muscle was higher, the serum free-fatty-acid concentration tended to be higher, the serum lactic acid concentration was significantly lower, and the value for the respiratory exchange ratio was significantly lower.
  • Fever reducersFever reducers: CH-19 sweet red pepper increased body temperature in mice and humans in some studies but not others (218; 219; 35).
  • Gastrointestinal agentsGastrointestinal agents: Paprika may interact with epithelial cells of the gastrointestinal tract to modulate their transport properties (86; 87; 88). Some sweet pepper constituents significantly inhibited the development of gastric mucosal lesions in pylorus-ligated rats without inhibiting gastric acid secretion (220).
  • Neurologic agentsNeurologic agents: In animal study, an experimental diet containing lyophilized red bell pepper powder increased the ability of learning-impaired mice to perform passive avoidance tasks (221). Paprika and green pepper contained relatively high levels of tyramine, a neurotransmitter and mitogenic factor (222).

    • Paprika/Herb/Supplement Interactions:

  • AnalgesicsAnalgesics: Based on reviews and animal and in vitro study, constituents of paprika and Capsicum annuum may excite peripheral nociceptors and stimulate pain receptors, although to a lesser extent than capsaicin in hot peppers (189; 190; 191; 192).
  • AntibacterialsAntibacterials: Based on in vitro study, paprika and certain varieties of Capsicum annuum, but not others, showed antibacterial activity against Helicobacter pylori, Salmonella, and Escherichia coli, but not Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, or Micrococcus luteus (193; 194; 195; 196; 197; 198).
  • AntifungalsAntifungals: Based on in vitro study, constituents of paprika seeds and sweet pepper exhibited antimicrobial effects and inhibited the growth of yeasts (199; 200; 201).
  • Anti-inflammatory herbs and supplementsAnti-inflammatory herbs and supplements: Capsiate and nordihydrocapsiate exhibited potent anti-inflammatory activities in animal and in vitro study (37; 202).
  • Antilipemic agentsAntilipemic agents: In animal study, capsanthin significantly increased plasma HDL-cholesterol without detectable effects on plasma total cholesterol and triglyceride concentrations (38). In animal study, drinking a paprika beverage significantly decreased body weight and significantly increased the plasma HDL cholesterol level and promoted the entire glucose and fatty acid metabolic pathways to improve lipid profiles (203). Capsinoids improved serum and liver lipid metabolism comparable to synthetic capsaicin in hyperlipidemic rats (204).
  • AntineoplasticsAntineoplastics: There is conflicting evidence as to whether paprika or Capsicum annuum prevent cancer in human, animal, and in vitro study (205; 114; 206; 207; 195; 194; 208; 209; 210). Several extracts of Capsicum annuum reversed the multidrug resistance (MDR) phenotype in tumor cells in vitro more efficiently than verapamil (195; 194; 211; 193; 212). Capsiate and dihydrocapsiate had antiangiogenic properties in vitro (202; 213). Certain varieties of sweet pepper exhibited antimutagenic properties in vitro (214; 215; 216; 84; 216).
  • Antiobesity herbs and supplementsAntiobesity herbs and supplements: In animals, capsiate promoted energy metabolism, suppressed body fat accumulation, increased oxygen consumption and serum adrenalin concentration, enhanced muscle oxidative capacity and aerobic ATP production, and promoted fat oxidation (34; 89; 90; 90; 91). In human study, CH-19 sweet pepper capsules reduced energy intake, reduced body weight, and suppressed body fat accumulation by relatively sustaining satiety, suppressing hunger, and sympathetic nervous activation (8; 92).
  • AntioxidantsAntioxidants: Constituents of paprika and sweet peppers exhibited antioxidant activity in vitro (223; 224; 9; 225; 196; 4; 226; 18; 227; 193; 34; 202; 228; 229; 230; 231). In humans, consumption of a paprika-containing carotenoid mixture lowered the increase in oxidative stress and enhanced the plasma triglyceride-lowering effect of fish oil (7).
  • AntitussivesAntitussives: In human study, capsiate induced cough reflex sensitivities and oral chemesthesis (217).
  • Dermatological agentsDermatological agents: Topical treatment with capsiate significantly decreased ultraviolet B-induced skin damage in vivo (202).
  • Exercise performance enhancersExercise performance enhancers: In animal study, capsiate enhanced fat oxidation, spared carbohydrate utilization, and increased the endurance swimming capacity of mice by stimulation of vanilloid receptors (11). After exercise, the residual glycogen in the gastrocnemius muscle was higher, the serum free-fatty-acid concentration tended to be higher, the serum lactic acid concentration was significantly lower, and the value for the respiratory exchange ratio was significantly lower.
  • Fever reducersFever reducers: CH-19 sweet red pepper increased body temperature in mice and humans in some studies but not others (218; 219; 35).
  • Gastrointestinal herbs and supplementsGastrointestinal herbs and supplements: Paprika may interact with epithelial cells of the gastrointestinal tract to modulate their transport properties (86; 87; 88). Some sweet pepper constituents significantly inhibited the development of gastric mucosal lesions in pylorus-ligated rats without inhibiting gastric acid secretion (220).
  • Neurologic agentsNeurologic agents: In animal study, an experimental diet containing lyophilized red bell pepper powder increased the ability of learning-impaired mice to perform passive avoidance tasks (221). Paprika and green pepper contained relatively high levels of tyramine, a neurotransmitter and mitogenic factor (222).

    • Paprika/Food Interactions:

  • Allergenic foodsAllergenic foods: Paprika may interact with epithelial cells of the gastrointestinal tract to modulate their transport properties (86). Paprika increased permeability for ions and macromolecules, which may be implicated in food allergy and intolerance.

    • Paprika/Lab Interactions:

  • Blood pressureBlood pressure: Although hot pepper is known to elevate blood pressure, this effect was not noted following ingestion of CH-19 sweet red pepper (219; 92; 35).
  • Body mass index (BMI)Body mass index (BMI): In humans, repeated intake of CH-19 sweet pepper significantly reduced body weight and suppressed body fat accumulation (92; 203).
  • Body temperatureBody temperature: CH-19 sweet red pepper increased body temperature in mice and humans in some studies but not others (218; 219; 35; 232).
  • Fatty acidsFatty acids: The effect of paprika on the fatty acid composition of rainbow trout has been investigated, but further information is not available (233).
  • Heart rateHeart rate: Although hot pepper is known to elevate heart rate, this effect was not noted following ingestion of CH-19 sweet red pepper (219).
  • Lipid panelLipid panel: In animal study, drinking a paprika beverage significantly increased the plasma HDL cholesterol level and promoted the entire glucose and fatty acid metabolic pathways to improve lipid profiles (203). In animal study, capsanthin significantly increased plasma HDL cholesterol without detectable changes in plasma total cholesterol and triglyceride concentrations (38). Capsanthin administration resulted in upregulation of hepatic mRNA for apoA5 and lecithin cholesterol acyltransferase, without significant differences in other hepatic mRNA levels related to HDL cholesterol metabolism. In rats, serum total cholesterol was dose-dependently increased after eating paprika oleoresin (161).
  • Metabolic rateMetabolic rate: Sweet pepper capsinoids did not affect metabolic rate and fuel partitioning in human subjects when measured two hours after exposure (35).
  • Oxygen consumptionOxygen consumption: CH-19 sweet red pepper increased oxygen consumption in healthy humans (232).