Oyagbemi AA, Saba AB, Azeez OI. Capsaicin: a novel chemopreventive molecule and its underlying molecular mechanisms of action. Indian J Cancer. 2010 Jan-Mar;47(1):53-8 [open access]
Researchers at the University of Ibadan undertook a review of the literature on the plant genus Capsicum (Solanaceae), a principal ingredient of hot red and chili peppers, as a cancer-suppressing agent.
From the conclusion:
“The use of phytochemicals present in fruits and vegetable has gained worldwide acceptance as a novel source of chemopreventive agents against cancer cells. These non-nutrient phytochemicals either block or reverse multistage carcinogenesis. Capsaicin, a pungent ingredient present in chili pepper has anti-inflammatory, antioxidant, antiproliferative and anti-cancer potentials. Capsaicin has chemopreventive effect against a wide of chronic inflammatory diseases, including cancer. Other potential benefits of capsaicin should be explored with the aim of brightening our understanding of the molecular mechanism associated with its anti-cancer activities.”
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