Chili powder helps prevent breast, colon and spleen cancer

A recent study by a group of experts at Ruhr University (Germany) discovered that the ingredient in chili peppers, capsaicin, is capable of pushing cancer cells into a state of self-destruction, including cases of breast, colon, and spleen cancer.

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This is the conclusion of a study aimed at determining how human breast cancer samples would respond to the effects of spicy molecules.

The results showed that capsaicin can attach itself to the membrane of malignant cells and activate receptors that control substances entering and leaving the cell. By activating these channels, capsaicin can push a cancer cell into overdrive, causing it to self-destruct. And so the growth of the malignant tumor is halted by mass cell death.

Dr. Lea Weber, a member of the German team of experts, said the findings were similar to those of other groups, which demonstrated that the proliferation rate of MCF-7 breast cancer cells was significantly reduced in the presence of capsaicin.

However, it is not yet possible to treat cancer by eating a lot of spicy foods, because capsaicin does not work through the digestive tract, inhalation or injection. However, researchers still hope to combine the spicy component of chili with other drugs to kill cancer cells.

According to TNO