Science Daily — The chemical that gives spicy food its kick could hold the key to the next generation of anti-cancer drugs that will kill tumours with few or no side effects for the patient, say academics at The University of Nottingham.
A study by the scientists, published online in the journal Biochemical and Biophysical Research Communications, has proven for the first time that the chemical compound capsaicin — which is responsible for the burning sensation when we eat chillies — can kill cells by directly targeting their energy source.
It could mean that patients could control or prevent the onset of cancer by eating a diet rich in capsaicin and that existing products to treat conditions such as psoriasis and muscle strain, which contain the compound and are already approved for medical use, could be adapted to tackle this more serious disease.
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