Could eating a CURRY treat breast cancer? Spicy ingredient helps to slow the growth of aggressive cancers

Herbs and Helpers

Capsaicin is the ingredient responsible for the fiery sensation after feeing chilli

New research observed it helped to inhibit the growth of aggressive breast tumours

Currently chemotherapy is the only option for triple-negative breast cancer
And experts warn it is unlikely only feeing lots of spice could combat the disease

Having a chicken vindaloo curry could help to fight breast cancer, new research suggests.

An active ingredient of pungent substances, such as chilli and pepper, impedes the growth of tumours, scientists found.

Capsaicin- responsible for the fiery sensation after intake- also caused triple-negative cells to succumb in their masses.

Currently chemotherapy is the only therapy option for the most aggressive kind of breast cancer.

And experts warn that it is unlikely only feeing lots of spice alone could help to combat the illnes .

An active ingredient of pungent substances found in spicy curries impedes the growth of tumours, scientists found

Researchers from Ruhr-UniversitA $? t Bochum, Germany, carried out exams on cell cultures designed to replicate triple-negative breast cancer.

Capsaicin was added to them for a period of several hours each day.

They discovered it caused an array of reactions, including activating a receptor linked to the illnes .

The existence of the Transient Receptor Potential Channels( TRPV1) was found in nine different samples from patients with breast cancer .

As a result, the cancerous cells divided more slowly, the findings published in the publication Breast Cancer a Targets and Therapy found.

It also allowed them to die in larger numbers, avoiding the surviving cells to move as quickly- impairing their ability to spread around the body.

Capsaicin- responsible for the fiery sensation after intake- also caused triple-negative cells to succumb in their masses

Lead writer Professor Hanns Hatt told:’ If we could switch on the TRPV1 receptor with specific medications, this might constitute a new therapy approach for this type of cancer.’

Capsaicin is known to provide temporarily relief of muscle or joint pain caused by stress, arthritis and bruising.

While previous research has furthermore observed it can help to kill other forms of cancer .

The compound was discovered by scientists, from the Indian Institute of Technology, to bind to cells’ membranes- the protective outer shell.

But in high enough dosages, it helped to pull the membrane apart, triggering cancerous cells to’ commit suicide’.

And in 2014, French physiologists found that humen with a taste for spicy foods tend to have higher levels of testosterone.

They believed their findings were linked to well documented evidence that chilli peppers can increase levels of the hormones in rats.

Believe that by feeing hot curries, humen may also be boosting their hormone levels as chili peppers have been shown to increase testosterone levels in rats.

Other studies have found that the chemical arvanil- with a chemical make-up similar to that of the capsaicin- was effective against brain tumours in mice.

However, because of its side effects, the substance is not approved for humans.

Source: Daily Mail

The post Could feeing a CURRY treat breast cancer? Spicy ingredient helps to slow the growth of aggressive tumours appeared first on Herbs and Helpers – Herbal Service and Solutions | Herbalist | Supplier | Herbs.

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