Chili peppers contain a plant compound known as capsaicin, which is the source of the fiery effects associated with this spice. Capsaicin has a long history of therapeutic application in traditional medicine. Recent research also suggests that capsaicin may represent a potential treatment for colon cancer. However, the evidence to support the use of capsaicin in colon cancer therapy at present comes exclusively from animal and laboratory research. Speak to your doctor or health-care practitioner about chili peppers if you have colon cancer.
Capsaicin
Capsaicin is the active, spicy component derived from the fruit of the capsicum plant. Traditional medicine uses capsaicin to treat a variety of ailments, including digestive problems, poor circulation, loss of appetite and arthritis. According to the American Cancer Society, current FDA-approved uses for capsaicin include topical pain relief for muscle soreness and arthritis.
Antitumor Potential
A recent study suggests that capsaicin has the ability to inhibit cancer cell growth. In a 2010 article published in the "Indian Journal of Cancer," researchers from the University of Ibadan in Nigeria showed that the capsaicin found in chili peppers interferes with the expression of a protein called nuclear factor kappa B, or NF-kB. The activation of this protein is one of the conditions necessary for cancer to manifest in the body.
Research
The capsaicin in chili peppers arrests the growth of colon cancer cells in a laboratory setting, according to recent research. In 2010, researchers from the Cheng Hsin General Hospital in Taiwan exposed human colon cancer cells to capsaicin. They found that the compound was toxic to the cancer cells and induced them to die. The researchers proposed that capsaicin may effectively block tumor growth in colon cancer patients. The results of this research appeared in the December 2010 issue of the "Journal of Agricultural and Food Chemistry."
Caveat
Although the research regarding the antitumor potential of capsaicin looks promising, no human studies or trials yet exist to demonstrate how chili peppers may affect colon cancer cells in human beings. Also, it is not clear if capsaicin represents a safe treatment for colon cancer in humans. Therefore, the American Cancer Society reports that not enough hard evidence is available to recommend chili peppers as a treatment for colon cancer.
References
- American Cancer Society; Capsicum; November 2008
- Memorial Sloan-Kettering Cancer Center; Capsaicin; September 2010
- "Indian Journal of Cancer"; Capsaicin: A Novel Chemopreventive Molecule and Its Underlying Molecular Mechanisms of Action; A.A. Oyagbemi, et al.; January 2010
- "Journal of Agricultural and Food Chemistry"; Antitumor Activity of Capsaicin on Human Colon Cancer Cells In Vitro and Colo 205 Tumor Xenografts In Vivo; H.F. Lu, et al.; December 2010
