(January 8, 2016)—Here in New Mexico there is no shortage of our beloved Green Chile Pepper, which is a good thing. It can help kill cancer!
Capsaicin, the compound in Chile that makes you sweat, and your mouth burning hot is used in prescription creams to relieve different types of pain. Within the past ten years, researchers studies have found that in high doses, it kills cancer cells.
Being able to ingest that much Chile would be unlikely. Researchers are trying to figure out how to transform the compound into an effective drug that may be ingested or injected intravenously.
Researchers have discovered that the Capsaicin molecule binds to a cell’s surface and effectively protects the membrane by surrounding the cell. Those findings have provoked the likeness of Ashok Kumar Mishra and Jetendriya Swain to dig deeper into the understanding of how Capsaicin affects cancer so it can be exploited for future medical uses.
The scientists involved in the research detected how the compound interfaces with the cell membranes by observing its natural fluorescence. The researchers study shows that the Capsaicin wedges itself in the surface membranes. Scientists have discovered that high doses of Capsaicin causes the membranes to separate. With further research the information derived from this study could lead to additional breakthroughs against cancer and other medical conditions.