Hot curry stops bowel cancer

Posted on News Oct 2014 - by Publisher
Hot curry stops bowel cancer

Hot curry stops bowel cancer

A study has found that a chemical compound found in spicy curries could help reduce the risk of developing bowel cancer.

Researchers gave capsaicin, which gives chilli peppers their heat, to mice genetically prone to developing multiple tumours in their gastrointestinal tract. The capsaicin triggered a pain receptor in the cells lining their intestines, setting off a reaction that reduced the risk of growing colorectal tumours.

Scientists found that the treatment extended the lifespan of the mice by more than 30 per cent. It was even more effective when combined with celecoxib, an anti-inflammatory drug already approved for treating some forms of arthritis.

Bowel cancer is the third most common type of cancer in the UK, with doctors diagnosing an average of 41,000 new cases of the disease every year.

The study, published in The Journal of Clinical Investigation, recommended that patients at risk of getting colon or rectal cancers should be given capsaicin as part of their diet to inhibit tumour growth.

Capsaicin is already used as an analgesic in topical ointments, where it acts as an irritant overwhelming nerves reducing their ability to report pain for extended periods of time. It is also used in pepper spray.

Data observed by scientists suggests that individuals at high risk of developing recurrent intestinal tumours may benefit.

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