Tuesday, 4 July 2017

Herbal Therapy: Cayenne, the Natural Whole Herb for Antimicrobial Infection

Kyle J. Norton, Master of Nutrients
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Whole food(herbal medicine) used as medical treatment, linking health benefits in prevention, management and treatment of diseases has induced much interests in today renowned scientists.

But many researchers have raised question of herbal quality, because geographic differences, time of grown and harvest, etc. may effect their's potency. I do believe, these questions can only be answered by experience herbalists.

Cayenne may be the next antimntimicrobial natural whole foods used for prevention and treatment of infection, inflammation and common cold.

According to the joint study lead by the Universidad Michoacana de San Nicolás de Hidalgo, cayenne exhibited a broad-spectrum antimicrobial action, through its' immunomodulatory roles of mammal β-defensins(antimicrobial peptides) in regulated inflammation and activated the immune system.

Cayenne is also known as Cayenne Pepper, a red, hot chili pepper, belonging to Capsicum annuum, the family Solanaceae, native to sub-tropical and tropical regions used in traditional medicine to increases metabolism, enhance circulatory system and stomach and the intestinal tract, adjust blood pressure, lower LDL cholesterol and triglycerides, treat frostbite, muscles, arthritis, rheumatism, low back pain, strains, sprains, bruises and neuralgia, etc.

Thionins, a chemical compound found in cayenne is considered as an antimicrobial peptides (AMPs), which regulate plant defense system against pathogens. such as Candida species, with IC50 ranging from 10 to 40 μg.mL(-1).
 The chemical compound also exhibited anti antimicrobial effect through its antioxidant activity against oxidative stresses. In bacteria and yeasts induced infection and inflammatory diseases, it exhibited toxicity and induced changes in the membranes of all yeast strains, leading to their permeabilization..

Dr. Diz MS, the lead author in the study peptides from chili pepper seeds, said, " F1(peptides from chili pepper (Capsicum annuum L.) seeds) fraction exhibited strong fungicidal activity against Candida albicans, Saccharomyces cerevisiae and Schizosaccharomyces pombe and also promoted several morphological changes to C. albicans".

In some yeast species, peptides isolated from cayenne also inhibited the growth of yeasts Saccharomyces cerevisiae, Candida albicans, Candida parapsilosis, Candida tropicalis, Pichia membranifaciens,

Intake of cayenne may improve the immunomodulatory activity in the body against microbial organisms induced infection and inflammation, but quantity intake should only be given by herbalist for prevention of overdoses' toxicity.

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(1) Defensin γ-thionin from Capsicum chinense has immunomodulatory effects on bovine mammary epithelial cells during Staphylococcus aureus internalization by Díaz-Murillo V1, Medina-Estrada I1, López-Meza JE1, Ochoa-Zarzosa A2.(PubMed)
(2) Thionin-like peptide from Capsicum annuum fruits: mechanism of action and synergism with fluconazole against Candida species by Taveira GB1, Carvalho AO2, Rodrigues R3, Trindade FG4, Da Cunha M5, Gomes VM6(PubMed)
(3) Thionin-like peptides from Capsicum annuum fruits with high activity against human pathogenic bacteria and yeasts by Taveira GB1, Mathias LS, da Motta OV, Machado OL, Rodrigues R, Carvalho AO, Teixeira-Ferreira A, Perales J, Vasconcelos IM, Gomes VM.(PubMed)
(4) Antimicrobial peptides from chili pepper seeds causes yeast plasma membrane permeabilization and inhibits the acidification of the medium by yeast cells by Diz MS1, Carvalho AO, Rodrigues R, Neves-Ferreira AG, Da Cunha M, Alves EW, Okorokova-Façanha AL, Oliveira MA, Perales J, Machado OL, Gomes VM.(PubMed)

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