Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers
| Autor: | Cao Siwei, Hongxia Zhu, Qiang Liu, Huoji Chen, Xiang Shijian, Hong Junhui, Lidong Weng |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Mechanism (biology) business.industry Food additive Cancer Model Analgesic food and beverages Cancer General Medicine Pharmacology medicine.disease Anticarcinogenic Effect chemistry.chemical_compound food chemistry Capsaicin medicine lipids (amino acids peptides and proteins) Food science business Anticarcinogen |
| Zdroj: | American Journal of Plant Sciences. :3075-3081 |
| ISSN: | 2158-2750 2158-2742 |
| DOI: | 10.4236/ajps.2015.619300 |
| Popis: | Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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