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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Capsicum pubescens
Piment andin de haute altitude avec des graines noires ; cultivar ancien utilisé par les Incas dans la médecine et la cuisine populaires.
Capsicum pubescens is a high-altitude Andean chili traditionally used for pain relief and digestive stimulation. Its primary active compound, capsaicin, acts on TRPV1 receptors to produce analgesic effects, while flavonoids and carotenoids contribute to its antioxidant and circulatory benefits. Modern research supports its topical use for neuropathic pain and its role as a digestive aid.
Capsaicin binds to and activates TRPV1 (transient receptor potential vanilloid 1) ion channels on sensory neurons, initially causing a burning sensation followed by desensitization and reduced pain signaling. This receptor-mediated effect also promotes local vasodilation and increased blood flow. In the gastrointestinal tract, capsaicin stimulates gastric acid secretion and motility via activation of TRPV1 on enterochromaffin cells and vagal afferents, while its antimicrobial activity is attributed to disruption of bacterial cell membranes.
Piment andin de haute altitude avec des graines noires ; cultivar ancien utilisé par les Incas dans la médecine et la cuisine populaires.
Capsicum pubescens is a high-altitude Andean chili traditionally used for pain relief and digestive stimulation. Its primary active compound, capsaicin, acts on TRPV1 receptors to produce analgesic effects, while flavonoids and carotenoids contribute to its antioxidant and circulatory benefits. Modern research supports its topical use for neuropathic pain and its role as a digestive aid.
Capsaicin binds to and activates TRPV1 (transient receptor potential vanilloid 1) ion channels on sensory neurons, initially causing a burning sensation followed by desensitization and reduced pain signaling. This receptor-mediated effect also promotes local vasodilation and increased blood flow. In the gastrointestinal tract, capsaicin stimulates gastric acid secretion and motility via activation of TRPV1 on enterochromaffin cells and vagal afferents, while its antimicrobial activity is attributed to disruption of bacterial cell membranes.