The content of capsaicin contained in chili, rated researchers can slow and even stop the growth of breast cancer cells.
Chili may stop breast cancer by making cancer cells spoil themselves, according to the scientists. The content of capsaicin or substances that give chili peppers taste hot, also considered effective against other cancers such as colon cancer, bone and pancreas.
But the researchers emphasize, is not an effective means asking patients to eat a lot of chili, but incorporate the content of capsaicin into drugs that are targeted to fight cancer cells.
To get that result, German scientists used a sample of cells of human breast cancer and using capsaicin to find out more about the ability of the compound to destroy the diseased cell growth.
Researcher Dr Lea Weber, of the Ruhr University in Bochum, said, "We see a significant reduction in the growth of cancer cells after stimulated by capsaicin."
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