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Chili Peppers for Colon Health?

Capsaicin, a natural compound found in hot peppers (it's what gives them their heat), is an effective local anesthetic, and may be good for our hearts and blood vessels as well because it lowers cholesterol (although we don't yet know how). And now new research suggests that capsaicin can also reduce the risk of colorectal tumors, at least in mice. The compound seems to work by activating TRPV1, a receptor in cells that form the lining in mouse (and human) intestines, leading to a reaction that helps reduce risk from tumors. The study, from the University of California, San Diego, found that feeding capsaicin to mice prone to gastrointestinal tract tumors reduced the growths and extended the lives of the mice by more than 30 percent. The treatment may work in humans, too. Study leader Eyal Raz said the new findings suggest that “individuals at high risk of developing recurrent intestinal tumors may benefit from chronic TRPV1 activation. We have provided proof of principle.” Another member of the team added that future studies should be designed to explore the association between TRPV1 function and human colorectal cancer.

Eyal Raz et al, Ion channel TRPV1-dependent activation of PTP1B suppresses EGFR-associated intestinal tumorigenesis” The Journal of Clinical Investigation on August 1, 2014 doi: 10.1172/JCI72340

Cayenne – Spices in the Kitchen (Video)

Cayenne pepper is known for its immune boosting potential: besides the anti-inflammatory effects of capsaicin, cayenne is also an excellent source of carotenoids, including beta carotene - a powerful antioxidant that can help prevent free radical damage. Its high levels of vitamin A (two teaspoons of cayenne pepper provide 47 percent of the daily value for vitamin A) support immune function as well.

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