Role of Capsaicin in Cancer Prevention

Chapter
Part of the Diet and Cancer book series (DICA, volume 3)

Abstract

One of the aims of current cancer prevention research is to find non-toxic agents that can prevent and /or suppress the growth of cancer cells. In this regard, capsaicin, a main constituent of hot chili peppers, has garnered a great deal of attention as a chemo-preventive agent against cancer. In this book chapter capsaicin is discussed as a potent anti-cancer agent in different models, including pancreatic, prostate, lung, breast, colon, brain, hepatic, bladder, skin and stomach cancers. Investigators have shown that the anti-cancer effect of capsaicin results from modulation of key signaling molecules in major signaling pathways such as stress, cell cycle, mitochondrial dysfunction and ER-stress. Furthermore, capsaicin has proven effective in vivo in the animal models of various types of cancer. Overall findings on capsaicin suggest that capsaicin is a promising agent for the treatment of various types of cancer that nonetheless requires further clinical studies. This chapter focuses on the chemo-preventive efficacy of capsaicin in various types of cancer models.

Keywords

Capsaicin Chili peppers Cancer Apoptosis Stress signal Mitochondria In vitro and in vivo 

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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of Biomedical Sciences and Cancer Biology Center, School of PharmacyTexas Tech University of Health Sciences CenterAmarilloUSA

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