Capsicum has been a part of Native American cuisine and medicine for at least 9,000 years. Many of the benefits of this pepper relate to the ingredient capsaicin. Capsaicin, the active ingredient found in cayenne peppers, has analgesic properties. It has also been shown to reduce the amount of substance P (a chemical that carries messages of pain to the brain). With less substance P, fewer pain messages reach the brain and less pain is felt. Capsicum contains vitamin C, vitamin B6, vitamin E, potassium, manganese and flavonoids. It is an excellent source of vitamin A, which plays an important role in maintaining eyesight, neurological functions, and healthy skin. It is also an antioxidant that reduces inflammation by fighting free radicals.
Another advantage of capsicum is its ability to kill fungi and prevent the formation of fungal pathogens. Researchers studied this pepper to determine its antifungal activity, and it was found that it was active against 16 different fungal strains, including Candida. Because cayenne pepper is an anti-inflammatory agent, it has the ability to prevent allergies and allergy-related symptoms.