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 language||English (US)|
|Title of host publication||Cancer|
|Subtitle of host publication||Oxidative Stress and Dietary Antioxidants|
|Number of pages||6|
|State||Published - Apr 2014|
All Science Journal Classification (ASJC) codes