CH-19 Sweet Red Pepper Extract

Botanical Name: Capsicum Annuum L.
Used Part: Fruit
Specifications: 0.75% capsiate
Ingredient: Capsaicinoids, Capsaicin, Dihydrocapsaicin
Description About CH-19 Sweet Red Pepper Extract
CH-19 Sweet Red Pepper is a non-pungent cultivar of red pepper and offers a major advantage over regular red/hot pepper extracts. Non-pungent means that it doesn't have a harsh burning smell or taste like regular hot peppers. So, this means you can supplement with a higher dose and not experience any negative gastrointestinal side effects, which are commonly associated with higher doses of chili pepper or capsaicin extracts. CH-19 Sweet Red Pepper contains three known compounds that can affect fat loss, capsiate [4-hydroxy-3-methoxybenzyl (E)-8-methyl-6-nonenoate], dihydrocapsiate [4-hydroxy-3-methoxybenzyl 8-methylnonanoate], and nordihydrocapsiate [4-hydroxy-3-methoxybenzyl 7-methyloctanoate]. 
CH-19 Sweet has been proven to increase core body temperature by stimulating the vanilloid receptors, induce heat loss and heat production at the same time, and dissipate food as energy! On top of that, CH-19 Sweet Red Pepper has also been shown to increase oxygen consumption, uncoupling proteins 1 and 2 (UCP1 and UCP2) and gene transcription of UCP2 mRNA in fat tissue. CH-19 Sweet Red Pepper is one of the hottest new ingredients out there and has the potential to be one of the most effective weight-loss agents of the future!

CH-19 Sweet Red Pepper Extract Usage:
This Product is a natural edible red colorant and fumet. It can be used to color and season tinned food, Popsicle, ice cream, biscuits, candies, cooked meat products, artificial crab meat, dressing sauce, colorful cakes, fodder, etc. it can also be used in cosmetic and pharmaceutical industries. 

1. Food
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.
2. Research and pharmaceutical use
Capsaicin is used as an analgesic in topical ointments and dermal patches to relieve pain, typically in concentrations between 0.025% and 0.1%. It may be applied in cream form for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, backache, strains and sprains, often in compounds with other rubefacients.
3. Pepper spray and pests
US Army soldier sprayed with oleoresin capsicum spray
Capsaicinoids are also an active ingredient in riot control and personal defense pepper spray agents. When the spray comes in contact with skin, especially eyes or mucous membranes, it produces pain and breathing difficulty, discouraging protestors and assailants.