Chili, Broccoli Help Prevent Cancer
A team of researchers at the University of Pittsburgh has found that broccoli and red chili peppers may help fight cancer by slowing the growth of cancerous tumor cells.
“In our studies, we decided to look at two particular cancers — ovarian and pancreatic — with low survival rates, to ascertain the contribution of diet and nutrition to the development of these cancers,” said Sanjay Srivastava, who led the study.
Capsaicin the compound which makes peppers hot was tested against pancreatic cancer cells in a lab dish. It was found to be capable of causing the cancer cells to self-destruct in a process called apoptosis, while not affecting normal pancreatic cells.
“Our results demonstrate that capsaicin is a potent anticancer agent, induces apoptosis in cancer cells and produces no significant damage to normal pancreatic cells, indicating its potential use as a novel chemotherapeutic agent for pancreatic cancer,” Srivastava said.
His team also examined phenethyl isothiocyanate (PEITC), a constituent of cruciferous vegetables such as broccoli, on ovarian cancer cells.
PEITC interfered with a protein called epidermal growth factor receptor, which is involved in the growth of ovarian and other cancerous tumors.
The studies may help explain why people who eat large amounts of fruits and vegetables have a lower risk of cancer, Srivastava said.
The complete articles can be found at Reuters and MSNBC.
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