The hot compound in chili peppers, capsaicin, may help protect people from colorectal cancer. The story about using capsaicin for cancer prevention is fascinating. It involves the TRP (transient receptor potential) cation channels that we are now learning more about. Nerve cells throughout the body contain TRPV1 channels that detect both heat and spicy foods. The resulting pain signals help protect animals (and humans) from dangerous exposures.
Learning About Capsaicin for Cancer:
In the lining of the gut, however, activation of TRPV1 receptors triggers a feedback loop that shuts down excessive production of growth factors. These growth factors encourage the development of tumors, particularly in the rodent model that was studied. Mice that don’t have TRPV1 receptors have many more tumors in their intestines than normal mice.
Chili Peppers in Chow:
The scientists put chili peppers in the chow of mice genetically programmed to develop intestinal tumors. The treatment reduced the tumor burden and extended the lives of the treated mice. We don’t yet know whether frequent capsaicin consumption would also reduce the risk of gastrointestinal tumors in human beings.
de Jong et al, Journal of Clinical investigation, Aug 1, 2014
As chili pepper lovers, we are enthusiastic about this idea. Unfortunately, in The People’s Pharmacy perspective, mouse research doesn’t always hold up when it gets translated into humans.
Epidemiological evidence indicates, though, that people who eat hot peppers live longer. We’ve also been fascinated with recent research on TRP channels. We’ll keep putting salsa on everything but ice cream, but we will still go in for our regularly scheduled colonoscopies.
Revised 2/9/17
