From Tech Times:
If you don't eat chili peppers or hot curry much you may want to reassess that. New research claims the peppers and curry can play a role in reducing the risk of colorectal and bowel tumors, as well as extend a person's life span by 30 percent.
The study claims the active ingredient in chili peppers, called dietary capsaicin, decreases the cancer risk as it triggers chronic activation of an ion channel called TRPV1, which is a sensory neuron that protects the intestine against acidity and spicy chemicals.
"These are all potentially harmful stimuli to cells," explained Eyal Raz, M.D., professor of medicine and senior author of the study. Researchers have described TRPV1 as a molecular pain receptor.
The cancer risk impact is tied to how TPRVI is activated by epidermal growth factor receptor (EGFR), which drives cell growth in the stomach and intestines.
To read the full article, visit the Tech Times website.
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