Healthwise
The cells that line your intestines continually encounter toxins that make them more liable to cancer. But you can help them fight back by eating a super spice that spurs their cancer resistance.
Laboratory analyses at the University of California, San Diego School of Medicine show that the active ingredient in hot chili peppers, the chemical that makes your mouth burn, produces a reaction on cell receptors in the intestines that shrinks your chances of developing colorectal cancer.
The specialized receptors, also called ion channels (and technically known as TRPV1) were initially revealed in neurons that sense acidity, heat and spicy chemicals.
“These (changes in the intestinal environment) are all potentially harmful stimuli to cells,” says researcher Eyal Raz, M.D. “Thus, TRPV1 was quickly described as a molecular ‘pain receptor.’ This can be considered to be its conventional function, which all takes place in the nervous system.”
But Raz and his fellow scientists discovered that TPRV1 isn’t just found in neurons, it is also present on the epithelial cells that line the intestinal tract. On the intestinal walls, TPRV1 is activated when it encounters a substance the body produces called epidermal growth factor receptor (EGFR). EGFR stimulates the creation of new cells on the intestinal walls. The epithelial lining of those walls is replaced by the body every six days or less.
“A basic level of EGFR activity is required to maintain the normal cell turnover in the gut,” says resarcher Petrus de Jong, M.D. “However, if EGFR signaling is left unrestrained, the risk of sporadic tumor development increases.”
The researchers found that when EGFR activates TRPV1, eventually the activity of EGFR slows. That slowdown helps prevent out-of-control growth of intestinal cells that can lead to cancerous tumors.
“These results showed us that epithelial TRPV1 normally works as a tumor suppressor in the intestines,” says de Jong.
Because capsaicin, the spicy chemical in chili peppers, interacts with TRPV1, it stimulates activity that restrains the growth of epithelial cells and thereby fights off tumor growth.
“Our data suggest that individuals at high risk of developing recurrent intestinal tumors may benefit from chronic TRPV1 activation,” says Raz. “We have provided proof-of-principle.”
So if you can handle the tongue-numbing sensations of hot peppers, every swallow of spicy food may help you cool down your risk of colon cancer.
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