Hot chili peppers may inhibit gut tumors

Hot chili peppers may inhibit gut tumors

  • Like we always say, eating organic foods is key to optimal health. Fresh organic foods are packed with antioxidants and unique nutrients that can keep your immune system in top shape.
  • The nutrients in these organic foods can also help prevent and treat disease.
  • We have already seen the many potent health benefits of cayenne pepper and how it may even stop a heart attack.
  • Hot peppers have a common ingredient called capsaicin. This ingredient is what gives peppers their powerful anti-inflammatory properties.
  • A team of researchers at the University of California, San Diego School of Medicine released an animal study showing that capsaicin may start a reaction that can reduce the risk of colorectal tumors.
  • The results of the study were published on August 1, 2014 in The Journal of Clinical Investigation.
  • The researchers found that capsaicin activated a receptor, called TRPV1, which is known for guarding the body from heat, acidity, and spicy chemicals.
  • These are all potentially harmful stimuli to cells,” explained Eyal Raz, MD, professor of Medicine and senior author of the study. “Thus, TRPV1 was quickly described as a molecular ‘pain receptor.’ This can be considered to be its conventional function, which all takes place in the nervous system.”
  • However, Raz and team found out that TPRV1 is also expressed by epithelial cells in the intestine, where it is activated by epidermal growth factor receptor (EGFR). EGFR is important for cell production and for replacing the epithelial lining in our intestines.
  • A basic level of EGFR activity is required to maintain the normal cell turnover in the gut,” stated Petrus de Jong, MD, first author of the study. “However, if EGFR signaling is left unrestrained, the risk of sporadic tumor development increases.”
  • The team discovered that once TPRV1 was activated by EGFR, unwanted growth and tumor development is inhibited. They found that mice who were TPRV1-deficient had high growth rate of tumors.
  • These results showed us that epithelial TRPV1 normally works as a tumor suppressor in the intestines,” said de Jong.
  • But Raz did note that there is no direct evidence that TPRV1 deficiency is a risk factor for colorectal cancer. “A direct association between TRPV1 function and human colorectal cancer should be addressed in future clinical studies,” Raz explained.
  • However, if a direct connection between TPRV1 and cancer is found, chili peppers may become a treatment for colorectal tumors, because it acts as an irritant and activates TPRV1. Capsaicin is already used in topical ointments, where the irritant properties render cells unable to report pain.
  • The team fed capsaicin to the mice that were genetically more prone to colorectal tumors. The results showed a 30 percent increase in the lifespans of the mice.
  • Our data suggest that individuals at high risk of developing recurrent intestinal tumors may benefit from chronic TRPV1 activation,” Raz concluded. “We have provided proof-of-principle.”
  •  TIP: Add hot peppers as a powder in your favorite dishes, smoothie recipes and hot teas.
  • AS ALWAYS: Check with your health practitioner before you change your diet. This organic food is not meant to replace any treatment or drugs you are taking.
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  • For the health benefits of cayenne pepper.
  • Stop a heart attack with cayenne pepper.
  • For the top colon cancer fighting foods.
  • For a colon cleanse recipe.
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  • REFERENCES:
  • 1. “Ion Channel TRPV1-dependent Activation of PTP1B Suppresses EGFR-associated Intestinal Tumorigenesis.” JCI. The Journal of Clinical Investigation, 01 Aug. 2014. Web. 08 Aug. 2014.
  • 2. “Pepper and Halt: Spicy Chemical May Inhibit Gut Tumors.” UC San Diego Health System. UC San Diego Health System, 01 Aug. 2014. Web. 08 Aug. 2014.
  • 3. “Chili Peppers for a Healthy Gut: Spicy Chemical May Inhibit Gut Tumors.” ScienceDaily. ScienceDaily, 01 Aug. 2014. Web. 08 Aug. 2014.

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