Ingredient from chilli peppers inhibits the possible growth of breast cancer cells
Capsaicin, the compound that creates the spicy character of pepper, the growth of breast cancer cells may be more difficult.
This is evident from an experiment that researchers from the university of Bochum have taken.
To do this, they used the culture of the SUM149PT, a model system for triple negative breast cancer, an aggressive form. This type of cancer can only be fought with chemotherapy.
In the cultured cells met the researchers a number of geurreceptoren. One receptor, the trigeminuszenuw, was frequently encountered. The receptor, called TRPV1, is activated by the substance capsaicin. Also helional, a chemical found in laundry detergent and soap, activates the receptor.
The researchers activated the receptor with one of these two substances. It appeared that the cancer cells more slowly shared. The cells appeared after a long time even to die.
“If we have the TRPV1 receptor is able to activate with a specific drug, this may possibly mean that there is a new treatment for this type of cancer”, says Hanns Hatt, one of the researchers who was involved in the experiment.
The taking of the substance by, for example, a pepper to eat, work in this case is not sufficient.