Hot Pepper Kills Prostate Cancer

brian0918 writes "U.S. and Japanese researchers have announced results of a study showing that capsaicin, the chemical that makes peppers hot, can cause prostate cancer cells to kill themselves. 'Capsaicin led 80 percent of human prostate cancer cells growing in mice to commit suicide in a process known as apoptosis, the researchers said.' This led to tumors one fifth the size of those in untreated mice."

Comments

Quick Google Scholar Search

[FreemanPatrickHenry]

Hmm, a quick Google Scholar search for "capsaicin cancer" revealed this. That link, from NIH, seems to indicate that there's evidence that capsaicin is a carconigen:

The cancer increase was dependent on the concentration of these groups in a county. These results strengthen and extend an earlier case-control study which found odds ratios above 5 for the stomach cancer association with capsaicin pepper. It is further evidence that capsaicin is a human carcinogen.

Thoughts?

Re:Quick Google Scholar Search

[kfg]

Thoughts?

a)All of these ethnic groups also eat a lot more beans than the "normal" population. Possibly more corn and lime (as in the mineral) as well. I don't see the justification for claiming that capsaicin was isloated.

b)You're going to die, get used to the idea.

KFG

A a scientist...

[Anonymous Coward]

who works at Pfizer Global Research & Development, there are many natural substances that can treat diseases and conditions that are not known to the general public. For example, Lipitor, last year contributed to $13 BILLION of Pfizer's $16 BILLION profit. Drinkng 6 to 8 ounces of RED WINE per DAY (AND NO MORE!!!) will likely negate the need of Lipitor and similar drugs later in life for the treatment of elevated cholesterol and plaques in the arteries. The important point of this statement is that one cannot exceed 6 to 8 ounces of RED WINE per day, or else the effects of alcohol(ism) will have serious detrimental effects on the body. Google or Wikipedia 'resveratrol'.

Big pharma doesn't like the general public knowing that natural compounds present in everyday foods can prevent/treat diseases/conditions that arise later in life due to certain metabolic syndromes/disorders/lifestyles, etc... How else would big pharma demand high prices for its 'miracale/block-buster drugs'?

Since I'm a contract scientist working at Pfizer, and not employed by Pfizer, I feel obligated to tell the truth about some of the secrets hidden by the pharmaceutical industry. Don't read too much into what I've written, I'm not advocating the consumption of alcohol, but drinkning 6-8 ounces of red wine per day will keep high cholesterol and the doctor away, for a long, long time.

Re:A a scientist...

[posterlogo]

This is hardly something "hidden" by the pharmaceutical companies. There are many known natural compounds, like antioxidants, that will help prevent a vast number of ailments and diseases associated with aging. It's not like it's some big secret that eating healthy (vegetables, whole grains) and maintaining a reasonable exercise regiment is primarily what you need to age well. There are, of course, many other little novelties, like red wine, etc., but come on? You haven't seen enough of those little blurbs about "Tonight at 11, this miracle food will cure what ails you...find out what it is." They pop up all over the place. Lipitor is used to help people who are ALREADY symptomatic. It is NOT meant to be prescribed rampantly to just anyone as a preventative measure. There is absolutely no proof that red wine can help reverse alleviate elevated cholesterol or arterial plaques once they have formed. As a fellow, scientist, I'm surprised you wouldn't know to make this very important distinction. I have no problem with people using the knowledge that a little bit of red wine is good for the heart, but don't make it sound like it does the same thing as Lipitor.

Re:Three to eight...

[RNLockwood]

Well, they could use a technique similar to that of prostate biopsy, a needle into the prostate throgh the colon wall. They did that to me last week (12 samples and I counted each and every one) and I'm still uninating a little blood. ("is this uncomfortable?" Hell, yes! "This may burn a bit." Yup!)

Better than dying from a mestastsized prostate concer or enduring the other methods of controling it (possible side effects: impotance, incontenance, etc.) I was so nervous that my blood pressure was the hightest it's ever been. I have always been able to control it to some extent by relaxation techniques but that failed me it went up a few points the second time. Didn't even get a copy of the ultra sound picture: "It's a boy!".

Perhaps the Capsaicin could be administered in capsules that would not disintegrate in the stomach.

I wondered about Jennifer, the nurse, did she imagine when she took up nursing that she would spend her days stiking her finger up the rectums of perfect strangers to apply anesthetic? And what was the point of giving me privacy to change into and out of the gown? First time I've worn a maxi pad as well - and I did not go back to work.

Oh, BTW, my biopsy was negative.

What are the rates in cultures that like hot food?

[Palal]

What are the rates in countries such as South Korea, where many foods are extremely spicy?

But it does lead you to ask...

[Anonymous Coward]

Do countries that have generally high capsasin consumption have a lowered incidence of prostate cancer? If one compares countries that eat tons of peppers and ones that don't, if you compensate for age and other factors can you see if there is some kind of correlation?

Very interesting.

Re:Three to eight...

[modecx]

This is true, but it's not like there is one type of receptor on any given neuron. Capsaicin works on a very specific type of receptor that also responds to acids and temperature (hence the link to the burning feeling). In our mouths, at least, there's a receptor for every sensation, bitter (alkali, sour (acids), sweet (I remember reading that there's a specific receptor for many kinds of different sugars), salty (ummm, salts), and hot/cold.

I'm not a doctor or a biologist, but personally, I just don't feel a whole lot of anything in my stomach. You're right, that dosen't mean that capsaicin dosen't have some kind of effect, in fact, I've read that it can stimulate peristalsis in the GI tract and cause the parasympathetic nervous system to release a neurotransmitter which is responsible for lowering blood pressure and later release of endorphines. So, maybe it actually helps with good digestion and lowering blood pressure a bit, it could do much more for all I know... And all of that would indicate that there are at least a few compatible receptors in the stomach/GI tract, like you say. I didn't say there weren't. I've said time and again you couldn't feel it in your stomach, directly.

I was just saying that there's no real evidence that capsaicin does any harm in the stomach, like so many people think. They think eating peppers in quantity is analogous to drinking battery acid. Even the AC that responded to me thinking he knows what goes on was misinformed. So what if it causes more acid, if it does at all? The stomach deals with some nasty ass acid all the time, a little or a lot more won't cause a problem in the stomach, even with weakened mucous lining. Oh, sure, a lot more than normal isn't good for the esophagus, but it's not built to deal with it. It's been proven that almost all stomach ulcers are caused either by bacteria that build a small basic environment in which they can thrive, or by cancer! Acid dosen't hurt a healthy stomach.

Re:What are the rates in cultures that like hot fo

[fdiskne1]

As soon as I read the article, I did a Google search for prostate cancer and hispanic. I found this page which states:

Hispanic-American and Native-American men have lower rates of prostate cancer than do white men. Worldwide, the lowest rates of prostate cancer are in Asian countries; the highest rates of prostate cancer are in Northern European countries.

Seems to support the theory!