What is capsiat?

  Capsiate, a nonpungent capsaicin analogue, and its dihydroderivative dihydrocapsiate are the major capsaicinoids of the nonpungent red pepper cultivar CH-19 Sweet. In this study, we report the biological actions and underlying molecular mechanisms of capsiate on angiogenesis and vascular permeability. In vitro, capsiate and dihydrocapsiate inhibited vascular endothelial growth factor (VEGF)鈥搃nduced proliferation, chemotactic motility, and capillary-like tube formation of primary cultured human endothelial cells. They also inhibited sprouting of endothelial cells in the rat aorta and formation of new blood vessels in the mouse Matrigel plug assay in response to VEGF. Moreover, both compounds blocked VEGF-induced endothelial permeability and loss of vascular endothelial (VE)鈥揷adherin鈥揻acilitated endothelial cell-cell junctions. Importantly, capsiate suppressed VEGF-induced activation of Src kinase and phosphorylation of its downstream substrates, such as p125FAK and VE-cadherin, without affecting autophosphorylation of the VEGF receptor KDR/Flk-1. In vitro kinase assay and molecular modeling studies revealed that capsiate inhibits Src kinase activity via its preferential docking to the ATP-binding site of Src kinase. Taken together, these results suggest that capsiate could be useful for blocking pathologic angiogenesis and vascular permeability caused by VEGF.
     Capsinoids and CH-19 Sweet Pepper:
     The source for Capsiate Natura.
     Capsinoids are extracted from natural 
     non-pungent CH-19 Sweet peppers. 
     Capsinoids are a family of compounds that are analogues of capsaicin,* but are non-pungent. Capsinoids are approximately 1,000 times less pungent in contrast to capsaicin.
     The pungent component found in hot chili peppers that creates
the feeling of burning and heat.
     Compared with the pungency threshold (the lowest noticeable concentration), according to Ajinomoto Co.'s study.
     CH-19 Sweet is the newly discovered
non-pungent pepper.
     CH-19 Sweet peppers produce capsinoids,but almost no capsaicin. They are grown on farms in Thailand that are operated by Ajinomoto Co. The farms total over 1,000 acres (about 100 times the size of a baseball stadium).