Pharmaceutical Chemicals

Botanical Name: Capsicum Annuum L.
Used Part: Fruit
Specifications: 0.75% capsiate
Ingredient: Capsaicinoids, Capsaicin, Dihydrocapsaicin
Product description:
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& acute;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!