A spicy molecule found in chili peppers known as capsaicin was found to inhibit the growth of breast cancer cells.
Highlights:
An active
ingredient present in chili known as capsaicin can inhibit the growth of breast
cancer cells, says a new study.
A research team
led by the Bochum-based scent researcher Prof Dr habil Hanns Hatt and Dr Lea
Weber conducted experiments in cultivated tumor cells. - Capsaicin, the main constituent of hot chili peppers is a chemo-preventive agent.
- Breast cancer cells were found to die in large numbers after the treatment with capsaicin.
- The cancer cells that survived the treatment were not able to divide.
Breast Cancer - Prevention and Management with Lifestyle Changes
Lifestyle choices may or may not cause breast cancer but healthy lifestyle changes can open up avenues beyond breast cancer. Good habits will allow one to fight breast cancer and to live with dignity.
Lifestyle choices may or may not cause breast cancer but healthy lifestyle changes can open up avenues beyond breast cancer. Good habits will allow one to fight breast cancer and to live with dignity.
‘The capsaicin treatment was found to impede the ability of the breast cancer cells to form metastases.’
The
triple-negative type of breast cancer is the aggressive type. The only
treatment for this type of breast cancer is chemotherapy. The team conducted
experiments with SUM149PT cell culture to study the aggressive type of breast
cancer. TRPV1 Receptor
The research team detected a number of typical olfactory receptors in the cultivated cells. A receptor found in the fifth cranial nerve (trigeminal nerve) occurred very frequently. The receptor belongs to the Transient Receptor Potential Channels and is named TRPV1.
Capsaicin Reduces Activation of Hepatic Stellate Cells Preventing Liver Damage
Eating capsaicin, the active compound of chili peppers, partially improved liver damage condition mice and inhibited further progression of the injury.
Eating capsaicin, the active compound of chili peppers, partially improved liver damage condition mice and inhibited further progression of the injury.
The research team in collaboration with Dr Gabriele Bonatz from the Augusta clinics in Bochum (Brustzentrum) analyzed nine different samples from patients who have breast cancer and confirmed that TRPV1 is found in tumor cells.
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Capsaicin, The Magic Ingredient In Chilli Pepper, May Prevent Liver Damage
Chilli pepper partially reduced the activation of hepatic stellate cells, the major cell type involved in liver fibrosis in mice.
Chilli pepper partially reduced the activation of hepatic stellate cells, the major cell type involved in liver fibrosis in mice.
The TRPV1 receptor was activated in the cell culture with capsaicin or helional by adding substances for a period of several hours or days. The researchers found that the cancer cells were dividing more slowly and the treatment caused tumor cells to die. The cancerous cells that survived were not able to move quickly. The findings suggest that the ability of the cancer cells to form metastases in the body was impeded.
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'Capsaicin' from Chili Peppers Prevents Weight Gain
Adding capsaicin from chili peppers to a diet may just help to prevent weight gain, claim scientists from the University of Wyoming.
Adding capsaicin from chili peppers to a diet may just help to prevent weight gain, claim scientists from the University of Wyoming.
“An intake via food or inhalation is insufficient for this purpose,” he added.
Previously conducted studies had demonstrated the effect of a chemical called arvanil with a chemical make-up similar to that of the spicy molecule capsaicin. In mouse models, the chemical arvanil was effective against brain tumors. However, it had side effects. Thus the substance was not approved for humans.
Role of Capsaicin in Cancer Prevention
Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), found in hot chili peppers has been used as a common food additive. This active ingredient is used to treat inflammation, rheumatoid arthritis and cluster headaches.
Several in vitro and in vivo studies have shown that capsaicin can suppress various types of cancers such as pancreatic, bladder, skin, prostate, lung, breast, colon, brain, hepatic, and stomach cancers.
Capsaicin can act as a chemopreventive agent by generating reactive oxygen species (ROS) and increasing apoptosis through multiple signaling pathways. This spicy molecule has the ability to inhibit events associated with the initiation, promotion, and progression of cancer.
Breast Cancer Facts
- Breast cancer is the leading cause of death among women
- One in eight women are diagnosed with breast cancer in the US
- For every 2 minutes, a woman is diagnosed with breast cancer
- About 246,660 new cases of breast cancer will be diagnosed in 2016
- Nearly 1,400 women will die from breast cancer each day
- Spicy molecule inhibits growth of breast cancer cells - (https://www.eurekalert.org/pub_releases/2016-12/rb-smi122016.php)
- Role of Capsaicin in Cancer Prevention - (https://www.researchgate.net/publication/236344689_Role_of_Capsaicin_in_Cancer_Prevention)
