According to a recent study, capsaicin, the substance that is found in chili peppers and assures flavor, could be used to prevent bowel cancer.
The compound that gives peppers their taste may reduce the risk of developing bowel cancer, according to a recent study quoted by the Daily Mail.
Researchers administered capsaicin to mice, who are genetically predisposed to develop tumors to the gastrointestinal tract. Administered substance triggered a pain receptor cell inside the intestines, thereby triggering a reaction that rduce risk of colorectal tumors.
Also in this experiment, the scientists have discovered that the administration of that substance increased the life of mice with more than 30%. Furthermore, according to the Daily Mail capsaicin has an even greater effect when combined with Celecoxib, an anti-inflammatory, to be used in the treatment of certain forms of arthritis.
In Britain, for example, intestinal cancer is the third most common cancer and the doctors face 41,000 new cases each year. The study of capsaicin in the diet is recommended to include those with an increased risk of developing this disease, inhibiting tumor growth.
The substance in the peppers, capsaicin, is found in very small amounts in the pepper flavor, but in amounts ten times higher (up to 0.1%) in chilli.
Various creams with capsaicin are used to significantly reduce pain caused by herpetic neuropathy or peripheral neuropathy, and arthritis. The method of use is simple: apply the cream and then wrap the area with a badage. After the sensation of heat the pain will aslo disappear.
Capsaicin can be used in prevention and treatment of gastric cancer and prostate cancer, but also as a supplement for weight loss, as the recently published studies