- Capsaicin, the main
constituent of hot chili peppers is a chemo-preventive agent.
- Breast cancer cells were found to die in large numbers
after the treatment with capsaicin.
- The cancer cells that
survived the treatment were not able to divide.
ingredient present in chili known as capsaicin can inhibit the growth of breast
cancer cells, says a new study.
A research team
led by the Bochum-based scent researcher Prof Dr habil Hanns Hatt and Dr Lea
Weber conducted experiments in cultivated tumor cells.
‘The capsaicin treatment was found to impede the ability of the breast cancer cells to form metastases.’
triple-negative type of breast cancer
is the aggressive type. The only
treatment for this type of breast cancer is chemotherapy
. The team conducted
experiments with SUM149PT cell culture to study the aggressive type of breast
team detected a number of typical olfactory receptors in the cultivated cells.
A receptor found in the fifth cranial nerve (trigeminal nerve) occurred very
frequently. The receptor belongs to the Transient Receptor Potential Channels
and is named TRPV1.
The receptor is
activated by capsaicin as well as by helional - a scent of fresh sea breeze.
Capsaicin and helional, which are naturally produced in the body, also activate
the TRPV1 receptor.
team in collaboration with Dr Gabriele Bonatz from the Augusta clinics in Bochum
(Brustzentrum) analyzed nine different samples from patients who have breast
cancer and confirmed that TRPV1 is found in tumor cells.
TRPV1 Receptor with Capsaicin
receptor was activated in the cell culture with capsaicin or helional by adding
substances for a period of several hours or days. The researchers found that the
cancer cells were dividing more slowly and the treatment caused tumor cells to
The cancerous cells that survived were not able to move quickly. The findings
suggest that the ability of the cancer cells to form metastases in the body was
could switch on the TRPV1 receptor with specific drugs, this might constitute a
new treatment approach for this type of cancer," says Hanns Hatt.
"An intake via
food or inhalation is insufficient for this purpose," he added.
conducted studies had demonstrated the effect of a chemical called arvanil with
a chemical make-up similar to that of the spicy molecule capsaicin. In mouse
models, the chemical arvanil was effective against brain tumors. However, it
had side effects. Thus the substance was not approved for humans.
Capsaicin in Cancer Prevention
(trans-8-methyl-N-vanillyl-6-nonenamide), found in hot chili peppers has been
used as a common food additive. This active ingredient is used to treat
inflammation, rheumatoid arthritis and cluster headaches.
Several in vitro
and in vivo studies have shown that capsaicin can suppress various types of
cancers such as pancreatic, bladder, skin, prostate, lung, breast, colon,
brain, hepatic, and stomach cancers.
act as a chemopreventive agent by generating reactive oxygen species (ROS) and
increasing apoptosis through multiple signaling pathways. This spicy molecule
has the ability to inhibit events associated with the initiation, promotion,
and progression of cancer.
- Breast cancer is the leading cause
of death among women
- One in eight women are diagnosed with
breast cancer in the US
- For every 2 minutes, a woman is
diagnosed with breast cancer
- About 246,660 new cases of
breast cancer will be diagnosed in 2016
- Nearly 1,400 women
will die from breast cancer each day
- Spicy molecule inhibits growth of breast cancer
cells - (https://www.eurekalert.org/pub_releases/2016-12/rb-smi122016.php)
- Role of Capsaicin in Cancer Prevention -