Congratulations to those of you who like spicy. Several studies have shown that capsaicin - the active component in chili peppers can encourage the regeneration of cells in the body become more active. This is why eating chili has been associated with a reduced risk of premature death and possibly even cancer.
"The bottom line is that any kind of vegetable material that you eat will improve your health," nutritionist David Popovich from Massey University in New Zealand. "But chili is really beneficial to you."
Popovich has been investigating the mechanism of capsaicin in slowing the growth of cancer cells in the laboratory. In 2006, researchers found that high doses of capsaicin can slow the growth of prostate cancer cells in mice by 80 percent, and only leaving healthy cells alone.
Several months ago, a separate team showed for the first time how these pungent compounds capable of binding to cancer cells and trigger changes in their internal structure.
Not yet known exactly how capsaicin interacts with cancer cells to slow their growth. The scientists observed, capcaisin works by binding to the outer membrane of cancer cells and enter into it.
Apparently, this triggers chemical changes in the cell surface. "If the amount capcaisin large enough, the membrane will be completely separate.
Popovich has been observing the growth of cancer cells in the laboratory slowing. The most popular hypothesis to explain what is happening here is that the capsaicin encourage a process known as apoptosis or programmed cell death to immediately replaced with new cells.
Basically, it's like cell suicide for the sake of cleaning cells that are no longer needed.
"In this way, according to scientists, is the reason why capsaicin and the other active compounds in plant foods may prevent the growth of cancer cells; namely by encouraging the process of apoptosis," said Popovich.
While some researchers are investigating the potential of making new cancer drugs from capsaicin, José de Jesús Ornelas-Paz of the Research Center for Food and Development in Mexico says, the real benefit of chili not only come from the compound capsaicin, but on the whole the active ingredient in chili peppers.
"Spicy compounds are bioactive compounds," he said. "Mixing, cut and cook it can increase the number of compounds that regardless of chili, so the amount absorbed by the body also increases."
According to Ornelas-Paz, because capsaicin is a fat-soluble compound, you have to eat them with a little fat or protein to optimize absorption.
In August, a team of Harvard University published the results of a study assessing the health of nearly half a million adults China.
They found that those who eat spicy foods six or seven times a week had a risk of premature death 14 percent lower than those who rarely eat spicy food.
"The bottom line is that any kind of vegetable material that you eat will improve your health," nutritionist David Popovich from Massey University in New Zealand. "But chili is really beneficial to you."
Popovich has been investigating the mechanism of capsaicin in slowing the growth of cancer cells in the laboratory. In 2006, researchers found that high doses of capsaicin can slow the growth of prostate cancer cells in mice by 80 percent, and only leaving healthy cells alone.
Several months ago, a separate team showed for the first time how these pungent compounds capable of binding to cancer cells and trigger changes in their internal structure.
Not yet known exactly how capsaicin interacts with cancer cells to slow their growth. The scientists observed, capcaisin works by binding to the outer membrane of cancer cells and enter into it.
Apparently, this triggers chemical changes in the cell surface. "If the amount capcaisin large enough, the membrane will be completely separate.
Popovich has been observing the growth of cancer cells in the laboratory slowing. The most popular hypothesis to explain what is happening here is that the capsaicin encourage a process known as apoptosis or programmed cell death to immediately replaced with new cells.
Basically, it's like cell suicide for the sake of cleaning cells that are no longer needed.
"In this way, according to scientists, is the reason why capsaicin and the other active compounds in plant foods may prevent the growth of cancer cells; namely by encouraging the process of apoptosis," said Popovich.
While some researchers are investigating the potential of making new cancer drugs from capsaicin, José de Jesús Ornelas-Paz of the Research Center for Food and Development in Mexico says, the real benefit of chili not only come from the compound capsaicin, but on the whole the active ingredient in chili peppers.
"Spicy compounds are bioactive compounds," he said. "Mixing, cut and cook it can increase the number of compounds that regardless of chili, so the amount absorbed by the body also increases."
According to Ornelas-Paz, because capsaicin is a fat-soluble compound, you have to eat them with a little fat or protein to optimize absorption.
In August, a team of Harvard University published the results of a study assessing the health of nearly half a million adults China.
They found that those who eat spicy foods six or seven times a week had a risk of premature death 14 percent lower than those who rarely eat spicy food.
No comments:
Post a Comment