Sunday, September 4, 2016

Eating peppers reduces cancerous tumors

Besides the fact that chili is able to inhibit intestinal tumor, its use also helps to extend the Life in the existing disease. This conclusion Californian scientists According to the American scientific journal The Journal of Clinical Investigation.

 Eating peppers reduces cancerous tumors  Pepper cancer


  Scientists from the University California School of Medicine, San Diego conducted an experiment, as a result of which found that the use of capsaicin - the active substance chili - reduces tumors in the intestine and increases by 30% Life rodents whose tumor had appeared.
 
  Anti-tumor effect pepper, appears to be related to the TRPV1 receptor, previously found in sensory neurons, where it was potentially harmful to the detector cell factors. TPRV1 was also detected on cells of the intestinal epithelium. There's this receptor is involved in receptor activation, growth, stimulating cell division intestines and promotes the development of tumors. It turned out, TRPV1 inhibits formulation growth receptor, thereby reducing the risk of unwanted growth of cells and the appearance of tumors in the intestine.
 
  It is thus possible, It suggests that a substance called chili, capsaicin can be powerful prophylactic bowel tumors, the researchers said. Job to study the anti-cancer properties of capsaicin will continue. (READ MORE)


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