- Cayenne extract (2.25% capsaicin).
- Ginger extract (5% gingerol).
- With zinc and vitamin B6.
- 360,000 Scoville Heat Units.
- Suitable for vegans.
- With hawthorn berry.
What is Ultra Cayenne Extra Hot (2.25% Capsaicin)?
Ultra Cayenne Extra Hot (2.25% Capsaicin) by EssentialSeries is a food supplement in vegetable capsules, made from 4:1 extract of cayenne fruit standardised to 2,25% capsaicin; 10:1 extract of ginger root standardised to 5% gingerol; hawthorn berry (Crataegus pinnatifida) powder; and sunflower lecithin.
Mexico is believed to be the centre of origin of the annuum species of the genus Capsicum. It later spread to South America and in the 16th century the Spanish and Portuguese introduced it to the Asian continent (CABI, n.d.).
Ultra Cayenne Extra Hot (2,25% Capsaicin) is a product suitable for vegetarians and vegans.
Ultra Cayenne Extra Hot (2.25% Capsaicin) properties
Cayenne (Capsicum annuum)
- Capsicum annuum helps to control weight.
- Capsicum annuum supports weight loss programmes.
Ginger (Zingiber officinale)
- Ginger (Zingiber officinale) contributes to physical well-being.
- Ginger (Zingiber officinale) is good for motion sickness.
Zinc
- Zinc contributes to normal carbohydrate metabolism.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to the normal metabolism of fatty acids.
Vitamin B6
- Vitamin B6 contributes to normal energy metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 helps to reduce tiredness and fatigue.
Why take Ultra Cayenne Extra Hot (2.25% Capsaicin)?
Did you know...
Scoville Heat Units are a measure of pungency of spicy fruits?
The higher the value, the more times a unit of the compound in question must be diluted in a glucose solution in order for expert tasters not to detect the burning sensation.
Why buy Ultra Cayenne Extra Hot by HSN?
Magistral formula
If you are looking for a simple and straightforward cayenne extract with high quality raw materials, you can choose the food supplement Cayenne extrat (4:1) 500mg.
Ultra Cayenne Extra Hot (2.25% Capsaicin) is a food supplement formulated by our technical experts, exclusively for HSN. You won't find it anywhere else!
It contains a combination of botanical extracts specifically selected by formulation experts, with specific characteristics and in specific concentrations.
Ultra Cayenne Extra Hot contains not only cayenne fruit extract but also ginger rhizome extract, hawthorn berry and lecithin. An orchestrated formula!
Raw materials
The herbal extracts used in the food supplement have been obtained from the best raw materials on the market, with high extractions and standardised content.
What is standardised content?
Standardising a given compound means ensuring a specific concentration in a product.
Capsaicin and gingerol are the main phytochemical constituents of cayenne and ginger fruit, respectively.
Herbal extracts should always reflect a standardisation of their main components, as this makes it possible to know precisely the quantities of the extract to be used.
Our extracts contain high concentrations of these compounds:
- Cayenne extract → 2.25% Capsaicin.
- Ginger extract → 5% Gingerol.
What to combine Ultra Cayenne Extra Hot (2.25% capsaicin) with?
With:
Scientific studies
- Center for Agriculture and Bioscience International - CABI. (s. f.). Capsicum annuum (bell pepper).
- Fattori, V., Hohmann, M. S. N., Rossaneis, A. C., Pinho-Ribeiro, F. A., & Verri, W. A. (2016). Capsaicin: Current understanding of its mechanisms and therapy of pain and other pre-clinical and clinical uses. Molecules, 21(7).
- Harty, P. S., Cottet, M. L., Malloy, J. K., & Kerksick, C. M. (2019). Nutritional and Supplementation Strategies to Prevent and Attenuate Exercise-Induced Muscle Damage: a Brief Review. Sports Medicine - Open, 5(1), 1.
- Jurikova, T., Sochor, J., Rop, O., Mlcek, J., Balla, S., Szekeres, L., … Kizek, R. (2012). Polyphenolic profile and biological activity of chinese hawthorn (Crataegus pinnatifida BUNGE) fruits. Molecules, 17(12), 14490–14509.
- Ludy, M. J., Moore, G. E., & Mattes, R. D. (2012). The effects of capsaicin and capsiate on energy balance: Critical review and meta-analyses of studies in humans. Chemical Senses, 37(2), 103–121.
- Mazidi, M., Gao, H. K., Rezaie, P., & Ferns, G. A. (2016). The effect of ginger supplementation on serum C-reactive protein, lipid profile and glycaemia: A systematic review and meta-analysis. Food and Nutrition Research, Vol. 60, p. 32613.
- Zheng, J., Zheng, S., Feng, Q., Zhang, Q., & Xiao, X. (2017). Dietary capsaicin and its anti-obesity potency: From mechanism to clinical implications. Bioscience Reports, 37(3).
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