U.S. Research Finds Pepper or Prevents Intestinal Cancer

According to foreign media reports, a study published in the US Journal of Clinical Medical Research shows that capsicum contained in pepper may help prevent colorectal cancer.

The researchers fed capsaicin to cancer-bearing mice and found that the number of cancer cells and the size of the tumor were lower than those of the mice that had not been fed capsaicin. This treatment combined with capsaicin was not only reduced. The opportunity to develop colorectal cancer can also extend the lifespan of mice by 30%.

The researchers said that they found the magical effect of pepper, which is that the peppery ingredient contained in capsaicin may help prevent colorectal cancer.

Studies have shown that capsaicin can activate receptors called "TRPV1" in sensory neurons, and can sense heat, acid, and spicy tastes that may harm cells. The team found that the "TRPV1" receptor on the intestinal surface is also activated by the intestinal epidermal growth factor receptor "EGFR," but when activated, it activates the protein tyrosine phosphatase 1B (PTP1B). In turn inhibiting EGFR activity can stop the onset of cancer.

"EGFR" is closely related to cell division in the intestine and is essential for normal replacement of intestinal cells. However, if its activity is not restrained, the risk of abnormal cell growth or tumor development in the intestine will increase. The inhibitory effect of TRPV1 can reduce this risk. TPRV1 can be described as a tumor suppressor gene. T

The researchers suggest that people at high risk who may be at risk of colon or rectal cancer may add capsaicin to their diet to help prevent colorectal cancer. The team also found that the combination of capsaicin and the non-steroidal anti-inflammatory analgesic Celecoxib resulted in a more effective treatment.