Spice Up Cancer Protection With Red Chili Peppers

I just couldn't resist letting you know about one of the more tasty, spicy and natural ways you can fight cancer: Red chili peppers -- along with broccoli -- have found been to slow or prevent the growth of various cancers, according to a pair of studies by scientists at the University of Pittsburgh School of Medicine.

One study examined the potential of capsaicin, the ingredient in red chili pepper often associated with antioxidative and anti-inflammatory properties. Researchers found capsaicin exhibited anticancer activity against pancreatic cancer, an aggressive form of the disease typified by exceptionally poor outcomes.

After treating human pancreatic cells, researchers discovered capsaicin disrupted the mitochondrial function resulting in the release of cytochrome c, which induced apoptosis (programmed cell death) in the cancerous cells without affecting normal pancreatic cells.

A second study examined examined the therapeutic benefits of phenethyl isothiocyanate (PEITC), a compound found in cruciferous vegetables like broccoli, on ovarian cancer, a disease often detected at an advanced stage. After ovarian cancer cells were exposed to PEITC for 24 hours, researchers found the effect of epidermal growth factor receptor (EGFR) -- which spurs the growth of ovarian cancer cells -- was significantly inhibited.

Just more proof, an optimized diet based on your body's unique nutritional type can do wonders for your health, and help you fight cancer all at the same time. And that whole foods certainly can act like medicines, in that they can protect and heal your body.

EurekAlert April 19, 2005

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