Lee Swanson Research Update

Capsaicin May Be a Hot New Approach to Killing Cancer Cells

February 2007

Researchers at Nottingham University in the United Kingdom have found that capsaicin, the ingredient that makes cayenne and chili peppers hot, triggers the death of cancer cells.

Capsaicin, derived from plants belonging to the genus Capsicum, works by attacking the mitochondria in cancer cells. The mitochondria are cellular power plants that convert food molecules into the energy cells need to stay active and grow. Killing the mitochondria in cancer cells essentially deactivates those cells. And, since capsaicin kills the mitochondria in cancer cells and not normal cells, it doesn't harm the healthy cells in the body.

In the study, capsaicin was tested on human lung and pancreatic cancer cells. "As these compounds attack the very heart of the tumor cells, we believe that we have in effect discovered a fundamental 'Achilles heel' for all cancers," said lead researcher Dr. Timothy Bates.

Biochemical and Biophysical Research Communications 354(1):50-55, 2007

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