Researchers found that capsaicin – the ingredient that gives chili peppers their heat – activated a pain receptor in mice that reduced tumour development in their gut.
In their study, the team fed capsaicin to mice that were genetically susceptible to the development of multiple tumours in the gut.
They found that the component reduced tumour development in the mice by activating TRPV1 and extended their lifespan by more than 30%. In addition, such effects were boosted when combined with a COX-2 non-steroidal anti-inflammatory drug called celecoxib
You can read more of this article on the Medical News Today website.
