Pepper and Capsaicin When we talk about or study whether peppers are carcinogenic or anticancer, we are actually talking about the relationship between capsaicin, the effective component of peppers, and cancer. Capsaicin, an alkaloid containing vanillin, gives pepper a pungent taste. It can combine with the vanilloid receptor subtype 1 (VR 1) of sensory neurons (when the body is stimulated by heat, this receptor will also be activated), and promote the release of neurotransmitter substance P, thus transmitting information to the brain. In this way, we can also promote the release of endorphins in the brain during this process, which makes us feel euphoric, which is why we feel hearty when eating spicy food.
The entanglement between capsaicin and cancer
Carcinogenicity: 1994 The American Journal of Epidemiology reported a case investigation conducted by a group of Mexican researchers in Mexico City 1989- 1990. The statistical results show that people who eat red peppers have a higher risk of stomach cancer than those who don't [65438]. During the period of 1994- 1996, the researchers did the same "case study" in three regions of Mexico, and this time they measured the capsaicin content of different peppers. It is considered that compared with the low-dose capsaicin intake group (taking 0-29.9 mg capsaicin every day and eating less than three Mexican red peppers every day), the high-dose capsaicin intake group (taking less than three Mexican red peppers every day) uses the words "possible" and "related factors" rigorously when talking about the relationship between peppers and gastric cancer, but it does not give a clear conclusion that peppers are carcinogenic. In 2006, Nuray Erin of Pennsylvania State University and others confirmed that capsaicin reduced the expression of some genes in breast cancer cells, all of which were related to cell growth, proliferation and cancer progression. Therefore, they believe that capsaicin can enhance the spread of breast cancer cells by reducing the expression of apoptosis-related genes in mouse breast cancer cells [3]. 20 10 Korean scientists turned their attention to the relationship between pepper and skin cancer. Their research results were published in the famous American academic journal Cancer Research. However, they think that capsaicin is only an auxiliary carcinogen (it has no carcinogenic effect in itself, but it can promote carcinogenicity when it interacts with carcinogen * * *), and it can promote skin cancer induced by 12- oxygen-tetradecanoyl phorbol-13- acetate (TPA) [4].
Cancer treatment: Although the two epidemiological studies mentioned above can't clearly show that eating more peppers will lead to gastric cancer, they may have begun to worry foodies who don't like eating peppers every meal: peppers are so irritating to the gastrointestinal tract that they should cause cancer. In fact, there is another side to the study of capsaicin and gastrointestinal cancer. Some cell experiments show that gastric cancer cells are more easily induced by capsaicin than normal cells [5], and capsaicin can also cause apoptosis of human colon cancer cells [6]. In addition, we are always told to eat less spicy food, especially when the gastrointestinal function is not good, but studies have shown that capsaicin can protect gastric mucosa and treat gastric ulcer by inhibiting gastric acid secretion and increasing gastric mucosal blood flow [7]. In 2008, the famous American academic magazine Apoptosis published the research on capsaicin and "the king of cancer"-pancreatic cancer by the University of Pittsburgh Medical College. Researchers found that capsaicin can induce apoptosis of human pancreatic cancer cells in vitro, but has no effect on normal pancreatic cells [8]. Then they did an in vivo experiment on rats: rats transplanted with human pancreatic tumors were fed capsaicin (2.5 mg/kg body weight, 5 times a week; Or 5 mg/kg body weight, three times a week). The results showed that capsaicin could inhibit the growth of pancreatic tumor without side effects. The research on capsaicin and prostate cancer by a research team of California State University in the United States is basically the same as the design and feeding dose of this experiment, and has similar results [9]. In addition, it has been reported in recent years that capsaicin can induce the apoptosis of mouse bladder cancer cells, human liver cancer cells and other cancer cells [10][ 1 1].
Is it carcinogenic or curing cancer? Whether pepper can cure cancer or cause cancer has always been controversial in the scientific community. Not only did the researchers fail to draw a clear conclusion about the relationship between capsaicin and cancer, but the role of capsaicin in similar cancers was also controversial. Taking prostate cancer as an example, some studies have shown that capsaicin can induce apoptosis of prostate cancer cells and inhibit the growth of xenograft prostate tumors [9], but some studies have also shown that capsaicin can promote the proliferation of prostate cancer cells [12]. The complicated relationship between capsaicin and cancer needs more research to clarify. One thing that needs to be clear is that these studies on the carcinogenicity or anticancer of capsaicin, whether we get the expected results or not, whether capsaicin promotes the growth of cancer cells or induces the apoptosis of cancer cells, are not the same as the carcinogenicity or cancer treatment of the peppers we eat. Because, first of all, although the results of cell experiments and animal experiments can provide ideas and basis for further clinical experiments, there is still a big gap between them. The results of animal experiments may not be reflected in the human body, but its other effects on the human body and problems in usage and dosage need to be solved. Secondly, there are many other substances in pepper. Whether capsaicin contained in eaten peppers can produce the same effect as pure capsaicin is still unknown, and the kinetic study of capsaicin after entering human body is still lacking. Conclusion: Whether capsaicin can cause cancer, cure cancer, or help cancer, there is no unified conclusion in the scientific community, and the results of these cell or animal experiments are not directly equivalent to clinical experiments, so it is impossible to draw the conclusion that eating Chili can cause cancer or cure cancer at ordinary times. Therefore, there is no need to refuse or eat more peppers because of these studies.