42
Chili Peppers: in Moderation Prevent Cancers – Carcinogenic if Excessive
Chili peppers contain capsaicin: promotes circulation; also a local pain killer, e.g., used as capsaicin creams and a mucolytic (liquefies
phlegm). Nuray Erin of the Pennsylvania State University found that in capsaicin treated mice, there was downregulation of gene
expressions linked to cell growth, differentiation, and/or cancer progression. Although in Mexico, high intake of hot chili is linked with
stomach cancers, Korean scientists showed that capsaicin is just a “co-carcinogen” playing a more subsidiary role than carcinogens
for stomach cancer. Also, stomach, colon, liver, bladder, prostate (as reported by US and Japanese scientists) and even pancreatic
cancer cells (as reported by a University of Pittsburgh study) are more prone to programmed cell death when exposed to capsaicin.
Prostate cancers harbored by laboratory animals regress to 1/5 when fed capsaicin. Always take chili peppers in moderation: <100 g
of fresh ones, <10 g of dried ones. Also, those with hemorrhoids, eye infections, chronic gall bladder infections, peptic ulcers, fevers,
pregnant mothers, oral ulcers and those on vit K or hemostatics, etc., should avoid taking chili peppers.
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飲食與健康
