"The dry­ing room of the Re­search In­sti­tute for Chem­ic­al Ex­per­i­ment­s"

Between 1890 an­d 1914 the need for paprika powder has in­creased. The quant­ity of the ar­able land an­d the pro­duced crop were in­suf­fi­cient to ful­fil the re­quire­ment­s. The cheap­er Span­ish paprika - be­ing dark­er­, but not hav­ing bet­ter fla­vour than the one from Szeged - star­ted to s­pread in the coun­try af­ter 1895. It was mixed with the Hun­gari­an spice an­d sold as paprika of Szeged. Then paprika pro­duc­tion, pre­par­a­tion, an­d grind­ing star­ted to de­cline, also fall­ing off in qual­ity. The paprika pro­du­cer so­ci­ety had to take meas­ures for p­re­serving the tra­di­tion­al spice. The au­thor­it­ies en­forced a cent­ral con­trol over paprika pro­duc­tion. The chem­ic­al re­search centre of Szeged that con­trols qual­ity was foun­ded in 1920.

"The build­ing of the Re­search In­sti­tute for Chem­ic­al Ex­per­i­ment­s"

Cap­sic­um is tra­di­tion­ally known as a food in­dus­tri­al plant. This does­n't mean a lim­it­a­tion re­gard­ing oth­er do­main­s; on the con­trary, by ac­quir­ing new in­form­a­tion it point­s to new, al­tern­at­ive pos­sib­il­it­ies. Mod­ern health­care is hol­ist­ic­ally ap­proached - this means that a­mon­g oth­er factor­s, ex­tern­al cos­met­ic in­ter­ven­tion­s have the same im­port­ance as food con­sum­ing an­d di­et­s. Tak­ing in­to ac­coun­t this fact, the qual­ity an­d quant­ity of the main an­d sec­ond­ary product­s dis­covered by the re­search of cap­sic­um pre­par­a­tion, we can state that the use of cap­sic­um in the cos­met­ic in­dustry can be suc­cess­fully solved. (János Do­monkos)

Walt­ner treated the ef­fect­s of vit­am­in A found in the Hun­gari­an cap­sic­um, while Al­ber­t Szent-György­i ex­amined vit­am­in C. He dis­covered that cap­sic­um is the main source of vit­am­in C. He pro­duced it in a large amoun­t thus cre­at­ing the pos­sib­il­ity to state the ex­act chem­ic­al struc­ture of this vit­am­in, also c­alled ascor­bic a­cid. He also elab­or­ated a tech­no­logy for the pro­duc­tion of a paprika sort with con­densed vit­am­in C, a most healthy spice.
Cap­saicin is the act­ive in­gredi­ent of cap­sic­um. Nowadays both the re­searches of the blad­der­'s physiology an­d clin­ic­al uro­logy star­ted fo­cus­ing on cap­saicin. An in­travesic­al ap­plic­a­tion of this ma­ter­i­al gives new per­spect­ives to the treat­ment of neuro­gen­e blad­der­: in de­trusor hiper­re­flexi­a case­s it in­creases apuaty, de­creases in­con­in­tency an­d the in­con­veni­ences caused by re­flex mic­turi­tio. It is a very sim­ple meth­od. It­s ef­fi­ciency is based on "de­sens­it­isa­tion" of the blad­der­'s sensor af­fer­en­ti­ation. Cap­saicin has thus be­come a ques­tion of main im­port­ance in med­ic­al s­ci­ence (Dr. Sán­dor Schultéty).