o b s e r v e r s o b s e r v e o b s e r v a t i o n s

A new study suggests that capsaicin, an ingredient in red chili pepper has cancer-fighting properties that prevent or slow the growth of pancreatic cancer tumors implanted in mice. The study found that capsaicin, the “hot” ingredient in red chili pepper, caused pancreatic cancer cells to die through a process called apoptosis. Apoptosis, the body’s normal method of disposing of damaged, unwanted or unneeded cells, is often defective in cancer cells, causing them to continue to thrive. Results of the study, abstract number LB-351, are being presented in the Late Breaking Session at the annual meeting of the American Association for Cancer Research (AACR) April 1 to 5 at the Washington Convention Center in Washington, D.C.

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