Eating Fabulous

Chili Peppers Can Keep Cancer Away

by ruth on January 19th, 2007

Capsaicin, a secondary plant metabolite produced by chili peppers, has a number of documented medical uses. Recently, this compound has also been shown to kill cancer cells by targeting the mitochondria, the power house of the cell.

The compound has been tested in the laboratory on H460 human lung cancer cells, approved by the National Cancer Institute as a member of its 60 cell panel which is the ‘gold standard’ for testing new anti-cancer drugs, and produced startling results. Dr Bates’ research team also tested similar compounds on pancreatic cancer, producing similar cell death to that observed with the lung cancer cells. These results are highly significant, as pancreatic cancer is one of the most difficult cancers to treat and which has a five-year survival rate of less than one per cent.

Now comes the crux of the matter. The anti-cancer properties of capsaicin have been only been shown in the lab, using cell models. Cancer Research UK reminds us that “This research does not suggest that eating vast quantities can prevent or treat prostate cancer”.

Still, I wonder whether there’s a lower incidence of cancers in Thai, Korean or Mexican populations?

These findings have also been featured on BBC News.

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POSTED IN: ~Cancer, ~Pain Management, ~Spices, Herbs and Condiments