A recent study has found that capsaicin, which gives pepper its hot flavor, may help stop tumor necrosis in lung cancer.
The researchers tested capsaicin in a laboratory on three groups of lung cancer cells, and found that capsaicin could inhibit the first stage of the tumor formation process, known as invasion.
The researchers also fed mice with lung cancer to capsaicin, and found that this reduced the number of tumor necrosis compared with mice that did not feed on capsaicin.
According to the researchers, cellular experiments showed that capsaicin stopped tumor necrosis in lung cancer by limiting the activity of Src protein, one of the main proteins in the regulation of cell proliferation and movement.
Therefore, the researchers conclude that capsaicin directly interacts with Src protein and inhibits its activation, thereby inhibiting tumor necrosis in lung cancer. And that the results of this study may encourage the development of new anti-pneumocompatibility drugs in humans.
The study was conducted by researchers from the American Marshall University. The results were presented at the annual meeting of the American Society of Pathology, and it is known that the results of studies presented in meetings and scientific meetings remain preliminary until published in a scientific journal.
Source: Medical News Today