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Capsaicin, the compound in chili peppers that gives them
their heat, may help protect against liver cancer, according to a
recent study in which capsaicin helped kill cancerous liver cells.
Use hot salsa made with chili peppers to flavor your favorite foods,
such as omelets, mixed vegetable dishes, and burritos.
A compound in chili peppers, capsaicin, induced the death of
liver cancer cells in a recent study. There are several varieties of
chili peppers including jalapeņo, cayenne, poblano, and the hottest
of the hot -- the habanero. Capsaicin is the compound in chilies
that makes them spicy hot. Most of the capsaicin in chilies is found
in the white flesh surrounding the seeds. Wear gloves when handling
chilies and keep your hands away from your eyes, nose, and mouth to
avoid contact with burning capsaicin. If chili peppers are too spicy
for you, cut them up and soak the slices in salt water for about an
hour to reduce the sting. Eat chili peppers roasted or stuffed, or
use them to make a flavorful salsa or hot sauce.
REFERENCES: A phospholipase C-dependent intracellular Ca2+
release pathway mediates the capsaicin-induced apoptosis in HepG2
human hepatoma cells. Kim, J. A., Kang, Y. S., Lee, Y. S., Archives
of Pharmacal Research 2005 Jan;28(1):73-80. |
