Background

• Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (sweet pepper or pimento). Sweet pepper is grown around the world and is used for color, flavor, and aroma. Some countries have used paprika for thousands of years. Now, it is most commonly grown in Hungary.
• Sweet peppers contain little or no compounds known as capsaicinoids. However, some paprika is made from hot varieties, which contain higher levels of capsaicinoids (such as capsaicin, present in chili peppers). Paprika is rich in antioxidants, including vitamin C, vitamin A, capsanthin, beta-carotene, lutein, and zeaxanthin. Many of these antioxidants are responsible for the color of paprika.
• Paprika has been used for various conditions, including nausea, vomiting, and the desire to drink alcohol. There is limited human data that Capsicum annuum may have beneficial effects when used as a source of antioxidants or to promote weight loss. Better-designed studies are needed.

References

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• Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin. Int.J Toxicol 2007;26 Suppl 1:3-106.
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