Chili Pepper slows lung cancer tumour growth in animal study
Researchers presented new evidence today that capsaicin, the compound that gives chili peppers their heat, drives the death of lung cancer cells and slows tumour growth in mice.
The study was one of over 100 posters presented at the American Institute for Cancer Research (AICR) Annual Research Conference.
“Our studies have found that by giving the mice capsaicin in their food every day we are able to suppress lung tumours in mice models,” said Piyali Dasgupta, PhD, scientist at Marshall University and lead author of the studies.
The scientists focused on small cell lung cancer, a fast-growing type that makes up approximately 10 to 15 percent of lung cancers.
Click here to read the complete article at www.aicr.org.