Capsaicin as a Cancer Chemopreventer- The Two Sides of the Same Coin

Authors: Djaldetti M*

DOI: 10.23880/ghij-16000197

Volume 7, Issue 2

Abstract

The pungent component of the chili pepper known as capsaicin is popular both as a spice and as a carcinopreventer. In vitro experiments and studies with animal models suggest that capsaicin may inhibit gastrointestinal, pancreatic, hepatic and other sorts of cancer development through a number of different pathways. Additionally, capsaicin may improve the therapeutic potential of traditional anti-cancer medications when taken with them. However, several reports have raised concerns that capsaicin may have a dual impact on cancer cells that promotes both cell proliferation and metastatic abilities. The purpose of this review is to examine the contradicting information regarding capsaicin’s ability to prevent cancer.

Keywords: Capsaicin; Cancer; Carcinopreventer; Cancer Promoter

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