Capsaicin has the potential to slow down the spread of Lung Cancer

New research revealed that the compound which is responsible for the heat of chili peppers can help to slow down the spread of lung cancer as well which is the main cause of cancer death for both genders. Most deaths which are related to cancer occurs when cancer advances towards other distant body parts by a process known as metastasis.

Doctor Jamie Friedman stated: “Lung cancer and other cancers commonly metastasize to secondary locations like the brain, liver or bone, making them difficult to treat. Our study suggests that the natural compound capsaicin from chili peppers could represent a novel therapy to combat metastasis in lung cancer patients.”

This research of Friedman will be presented at the annual meeting of the American Society for Investigate Pathology which will be held till the 9th April 2019 in Orlando.

Experiments which involved 3 lines of non-small cell lung cancer cells in a sample of human culture, the researchers found that invasion was inhibited by the capsaicin which is the very initial step of the metastatic process. They also observed that mice that had metastatic cancer & ingested capsaicin indicated lesser areas of metastatic cancer cells as compared to those mice which didn’t receive this treatment.

Further experimentations revealed that capsaicin has the ability to suppress lung cancer metastasis by hindering the action of the protein Src which plays an important part in passing signals that controls the cellular proliferation, adhesion, differentiation, and other cellular processes.

Friedman stated: “We hope that one-day capsaicin can be used in combination with other chemotherapeutics to treat a variety of lung cancers. However, using capsaicin clinically will require overcoming its unpleasant side effects, which include gastrointestinal irritation, stomach cramps, and a burning sensation.”

Researchers are still in the pursuit of identifying the capsaicin analogs which will help retain the anti-tumor characteristics of capsaicin due to non-pungency.