Pepper is an important "condiment" on the Chinese table.Natural compound capsaicin and onivamideextracted from pepper Nonivamide has the same functions to capaicin. Recently, researchers at the University of Marshall in the United States published a study at the annual meeting of the American Society of Pathology Research. They found that capsaicin may inhibit cancer .
As a result, lung cancer and other cancers often metastasize to the brain, liver or bones, making it difficult to treat. The researchers found that mice that contracted lung tumors had improved areas of aggressive lamina in the lungs after taking capsaicin. Further experiments have found that capsaicin can replace a specific protein that helps cells to grow, thereby initially inhibiting the effect of fluorination transfer.
A new study shows that capsaicin, a natural compound contained in red peppers, can delay the progression of the disease, and it is expected to gradually develop anticancer drugs in the future, in combination with chemotherapy to fight cancer.
So can capsaicin really become a "cancer weapon"?
In 2008, the famous American academic journal Apoptosis published a study on capsaicin and the king of cancer, the squamous cell carcinoma of the University of Pittsburgh. The researchers found that capsaicin can cause speculation of human-scale cancer cells cultured in vitro and has no effect on normal pancreatic cells.
In 2010, Brown KC found that capsaicin can up-regulate the cell cycle arrest factor E2F4, pulverize and reduce the expression of pro-cell cycle genes, and limit the small cell tumors H69, H82, DMS53 and DMS11 4 to the G1 phase of the cell cycle, and smash inhibit cancer. The reproduction of cells.
Another study demonstrates that capsaicin also inhibits extracellular regulated protein kinase (ERK, a key for converting signals from surface receptors to nucleus) and cyclin D1 through the EGFR/HER-2 signaling pathway in recombinant adenocarcinoma cells. Restricts diabetic cells to the G0 / G1 phase, thereby inhibiting their proliferation.
In 2014, at the annual meeting of the American Association for Cancer Research (AICR), American scholar Piyali Dasgupta reported the inhibitory effect of capsaicin on a lung tumor in mice. In 2016, German scholar Hans Hatt reported that capsaicin activates a receptor called TRPV1, which causes the toxicity of retinal cells.
In 2018, a study in "Chinese Oncology" showed that capsaicin also inhibited liver cancer cells. The researchers used capsaicin to culture liver cancer cells for 24 hours, and the cells showed obvious necrosis replacement and floating. These results proved that capsaicin can cause liver glucose damage.
As the concentration increased, the inhibitory effect of capsaicin on liver cancer cells gradually increased.
Although studies have confirmed that capsaicin can inhabit cancer properties in a variety of tumors, our molecular mechanisms of response to capsaicin's anticancer effects remain poorly understood.