Cayenne, known also as red pepper, is one of the oldest and most widely used vegetables in the world. It has been used medicinally for thousands of years. The plant was cultivated in Peru as far back as 4,000 years ago. In the 15th century, cayenne was brought from the West Indies by Columbus and introduced to Europe.

Historically, cayenne was used as a stimulant for the whole body, and it was thought to aid digestion, the nervous system and circulation. During the early part of 19th century, it was a key herbal remedy used by the Thomsonian practitioners of North America.

Consumption of cayenne stimulates the gut’s mucosal cells, which release more slimy mucous that nearly coats the wall of intestines, including sore and bleeding ulcers.

The New England Journal of medicine reported that residents of Thailand have virtually no blood clot problems because of their frequent consumption of red pepper.

Cayenne pepper benefits both the heart and the health of the entire circulatory system by stimulating the circulatory system and allowing the delivery of fresh blood, oxygen and nutrients to the heart and other organs in the body. This allows vitalized blood to reach areas that it may not normally reach due to poor circulation.

CLINICAL EVIDENCE SUGGESTS THAT CAYENNE PEPPER CAN BE UTILIZED TO CARRY OTHER SUBSTANCES, SUCH AS HERBS AND OTHER NUTRIENTS INTO THE BLOODSTREAM.

Clinical studies conducted with cayenne pepper and Ginko Biloba demonstrate that Ginko is 75% more effective when used with cayenne.

Cayenne shares some of the same health-promoting properties of certain herbs, in particular those of garlic and hawthorn. Studies indicate that cayenne can be beneficial for our health, especially for our hearts, by its blood purifying, blood pressure and cholesterol-lowering capabilities.

As for its cholesterol-lowering capabilities, research showed that when cayenne was taken along with dietary cholesterol, it prevented significantly the rise in liver and serum cholesterol levels.

• Alkaloids known as capsaicin
• Carotenoids: lutein, carotein, capsanthin
• Vitamin A
• Vitamin C
• Other bio-active compounds