Chennai: Capsaicin, the compound responsible for giving chilli its heat, could one day be turned into a therapeutic Cancer treatment, according to a new study. The researchers from the Indian Institute of Technology (IIT) Madras were able to detect how the

compound interacts with cell membranes by monitoring its natural fluorescence. They found that the capsaicin binds to the surface of a Cancer cell, and then lodges itself into the cell’s membrane.

Back in 2006, scientists found evidence that high doses of capsaicin could kill prostate Cancer cells in mice while leaving healthy cells unharmed, but humans would have to eat huge amounts of peppers each week to get anywhere near the same dose. A better option would be to turn the compound into a concentrated drug, but until now no one’s understood exactly how it brings about cell death.

More research needed

Now scientists have shown for the first time how capsaicin binds to a Cancer cell and triggers changes within it, which is the first step towards harnessing the compound’s effect in medication. The presence of the compound begins to trigger chemical changes in the membrane, and if you add enough of it, it actually causes the membranes to come apart, they found.

The team still doesn’t quite understand the molecular pathway causing this reaction, but further research could help to unlock ways to harness this effect in cancer treatments.

Compound does not affects healthy cells

We’re obviously a very long way off being able to use capsaicin therapeutically, but the exciting part about the compound is that it doesn’t seem to affect healthy cells, and many humans can already safely tolerate it.

The next step will be to work out exactly what’s going on inside the cell membrane, and also how this process happens inside the human body. Then the challenge will be to figure out the best way to trigger this effect.

Compound needs to be combined with other molecule

The original research in mice conducted back in 2006 also didn’t show that capsaicin could stop prostate cancer, it simply slowed the growth of tumors by about 80 percent, which is good, but it also suggests that the compound will need to be combined with another type of cancer-fighting molecule if it’s put into a drug.

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Chillies contain capsaicin, which gives them strong spicy pungent character. Capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It is also found to reduce LDL cholesterol levels in obese individuals.

Rich source of vitamin-C

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chillies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.

Good amount of minerals

Chillies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Chillies are also good in B-complex group of vitamins such as Niacin, Pyridoxine (vitamin B-6), Riboflavin and Thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from external sources to replenish.

What 100 grams of chilli gives?

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):

 

Source: mynahcare