Paprika

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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.

Related Terms

Acyclic diterpene glycosides, agronômico-8, albar, aluminium, Americano sweet pepper, aminobutanoic acid, apigenin glucopyranoside arabinopyranoside, apocarotenoids, antheraxanthin, ascorbic acid, bell tower sweet pepper, belrubi paprika peppers, bet v 1, beta-carotene, beta-cryptoxanthin, beta-galactosidase, benzaldehyde, bola, caffeic acid, calcium, capsaicin, capsaicinoids, capsanthin, capsanthone, capsianosides, capsiate, Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum cordiforme, Capsicum frutescens, Capsicum hispidum var. glabriusculum, capsinoids, capsolutein, capsorubin, capsorubin diester, capsorubinal, carotenoids, CH-19 sweet, Charleston belle, chifengtexuan (Chinese), chile guajillo mexicano (Spanish), chili, chilli, chloride, chloroplast-localized small heat shock protein (sHSP), chrysoeriol, citric acid, copper, csemege (Hungarian), cseresznyepaprika (Hungarian), cucurbitaxanthin A, cytosolic small heat shock protein gene (CaHSP18), dehydroascorbic acid, diepikarpoxanthin, digalactosyl diacylglycerol, dihydrocapsiate, E-capsiate, édes csemege (Hungarian), édesnemes (Hungarian), exquisite delicate (csemegepaprika), ferredoxin, ferredoxin-like protein (AP1), ferredoxin-like protein cDNA (Pflp), feruloyl glucopyranoside, fibola sweet pepper, fibrillin, flavones, flavonoids, folate, fructose, fructose-2,6-bisphosphate (Fru2,6bisP), fumaric acid, furanoid oxides, fushimi sweet pepper, fushimi-togarashi (Japanese), glucose, glycerol-3-phosphate acyltransferase, guajillo peppers, half-sweet (félédes), hazera, hesperidine, hexose, histidine, hot (erős), Hungarian pepper, hypersensitive response-assisting protein (HRAP), hydroxycinnamic acid and derivatives, hypophasic carotenoids, isocitric acid, jaranda sweet pepper, jariza sweet pepper, jasmonic acid, jupiters, ketocarotenoids, Korean paprika, különleges (Hungarian), Leveillula taurica powdery mildew, linoleic acid, linolenic acid, lutein, luteolin, luteolin arabinopyranoside diglucopyranoside, luteolin glucuronide, luteolin glucopyranoside arabinopyranoside, lycopene, lysine, magali-r genotype, magnesium, malic acid, manganese, milder spiral, nitrogen, noble sweet (édesnemes), nonadienal, nonenamide, nonpungent pepper, nordihydrocapsiate, oil, oleic acids, oleoresins, orrón pepper of 'fresno de la vega,' oxocarotenoid, p101, palmitic acid, palmitoleic acid, paprena, papri queen, paprika oleoresin, paprike (Yiddish), papryka (Polish), park's whooper improved, patatin-like protein, pectins, pepperke, peroxidase, PSI-1.1 trypsin inhibitor, phosphorus, phytic acid, piment doux (French), pimento (Spanish), pimento pepper, pimentón de la vera (Spanish), pimiento (Spanish), pimiento dulce (Spanish), pimiento rhizosoil, pipeka, piperka (Bulgarian, Croatian, Macedonian), potassium, proline, protein, protein P23, provitamin A, phytol, pyrophosphate-dependent phosphofructokinase, pyrimidinone, pyrrolidine carboxylic acid, quercetin, quercetin raffinose, quercetin rhamnopyranoside, quinic acid, red chlorophyll (Chl) catabolite (RCC) reductase, red paprika, red spice paprika, rhamnopyranoside glucopyranoside, rózsa (Hungarian), Russian healthy sweet pepper, salicylate, sclereids (sclerenchyma tissue), serine proteinase inhibitor, serotonin, shikimic acid, smoked paprika, stachyose, starch, stearic acid, sterols (sitosterol and stigmasterol), sucrose, sucrose synthase, sulfoquinovosyl diacylglycerol (SQDG), sulfur, sweet pepper, tannins, terpenes, total essential amino acids, triglycerides, trypsin inhibitor, tryptamine, tyramine, unsaturated fatty acids, vanillic acid, vanillin, vanillyl alcohol, vanillylamine, verbascose, vitamin A, vitamin C, violaxanthin, xanthophylls (capsorubin and capasanthin), yolo wonder, zeaxanthin, zeaxanthinal, zeaxanthinone, ziegenhorn Bello.

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
 
Antioxidant (Grade: C)
Based on human study, a mixture containing paprika reduced oxidative stress. Additional study is needed in this area.
Weight loss (Grade: C)
Based on human study, sweet pepper may help in the reduction of food and energy intake, as well as body weight, by decreasing hunger and appetite. Additional study is needed in this area.