According to a new study in the United States, capsaicin - the heat-tors in chili and many other spices can help slow the spread of lung cancer, the leading cause of cancer death in both men and women. Most cancer-related deaths occur when the cancer spreads to other parts of the body, called metastasis.
Pneumonia and other cancers are often transferred to secondary locations such as the brain, liver or bones, making them difficult to treat, said Jamie Friedman, a doctoral candidate for the study. Our research shows that natural compound capsaicin from chili can be a new therapy to combat metastasis in lung cancer patients.
In experiments involving three breeding lines of lung cancer cells in humans, researchers observed that capsaicin suppresses invasion, the first step of metastasis. They also found that mice with metastatic cancer when consuming capsaicin had smaller metastatic cancer cells in the lungs than mice that were not treated.
Additional experiments revealed that capsaicin prevents the metastasis of lung cancer by inhibiting the activation of Src protein. This protein plays a role in signaling the control of cell processes such as hyperglycemia, differentiation, movement and attachment.
We hope that capsaicin can one day be used in combination with other chemotherapy to treat many types of lung cancer, Friedman said.
However, clinical use of capsaicin will require a course to address its unpleasant side effects, including gastrointestinal irritation, stomach cramps, and burning sensation.
Researchers are working to determine that capsaicin-like substances will not be difficult to contain while maintaining capsaicin's anti- tumor activity. They are also trying to identify compounds like natural capsaicin that have anti-cancer activity.
Experts from Oxford University (UK), Harvard Medical School (USA) also concluded that people who eat spicy foods every day or once a day have a 14% reduced risk of premature death from diseases, especially cancer, cardiovascular disease and respiratory disease, compared to those who eat spicy foods less once a week.
Other benefits of chili:
- Good for digestion: Vitamin C content is also beneficial for digestion. In addition, foods that make saliva secreted during chewing are also good for digestion, and chili is among them.
- Weight loss: Green peppers are rich in antioxidants and have a calorie level of 0. In fact, green chili can help increase metabolism rate by up to 50% within 3 hours of eating, thereby supporting weight loss efforts.
- Helps treat colds and sinus infections: capsaicin in chili has the effect of stimulating the mucous membranes of the nose and sinuses. Thanks to that, this type of chili is effective in dealing with colds and duct infections.
- Control blood sugar: Green peppers are recommended for people with diabetes because the compounds in this type of chili are really effective when it comes to controlling blood sugar.
