Capsaicin Mediated Oxidative Stress in Pancreatic Cancer

Palika Datta, Kartick C. Pramanik, Sudhir Mehrotra, Sanjay K. Srivastava

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Capsaicin, an ingredient of red chili pepper, has been shown to suppress the growth of pancreatic cancer. Its role and mechanism of action is currently under extensive investigation. Capsaicin has demonstrated the ability to inhibit the proliferation of pancreatic cancer cells through reactive oxygen species (ROS). The relationship between ROS, antioxidants, and possible pathways for inhibition of pancreatic cancer mediated by capsaicin is discussed in this chapter.

Original languageEnglish (US)
Title of host publicationCancer
Subtitle of host publicationOxidative Stress and Dietary Antioxidants
PublisherElsevier Inc.
Pages241-246
Number of pages6
ISBN (Print)9780124052055
DOIs
StatePublished - Apr 2014

All Science Journal Classification (ASJC) codes

  • Dentistry(all)
  • Medicine(all)

Fingerprint Dive into the research topics of 'Capsaicin Mediated Oxidative Stress in Pancreatic Cancer'. Together they form a unique fingerprint.

Cite this