Spicy food is a favorite for many and also the "natural enemy" of cancer cells. Scholars from the University of Nottingham in the United Kingdom have found through research that capsaicin can attack the energy source of cancer cells—mitochondria, causing cancer cells to die.
Researchers conducted experiments on cultures of human lung and pancreatic cancer cells. The results showed that the capsaicin in Mexican peppers can attack the mitochondria (the cell's energy source) of cancer cells, causing them to die, without harming surrounding healthy cells.
According to Dr. Timothy Bates, the lead researcher: "When these compounds attack the core of the tumor cell, we believe we have discovered the fundamental and fatal weakness of all cancers. The biochemical structure of cancer cell mitochondria is different from that of healthy cells. This is the inherent natural weakness of cancer cells." Researchers believe that many foods contain capsaicin and other aromatic vanillins, indicating that consuming these compounds is safe.
Therefore, it can be suggested that cancer patients or those at risk of cancer eat more spicy food, which may help in treating or preventing the disease.
However, an information officer from Cancer Research UK stated that the above research has not yet shown that eating large amounts of chili helps prevent and treat cancer, because the experiments only showed that capsaicin can kill cancer cells cultured in a laboratory. Whether capsaicin can kill human cancer cells and its safety for the human body still needs to be proven by experiments.
Some chilies are spicy as soon as you bite them, some are only felt after swallowing, some leave your mouth full of spice, some are spicy on the tip of the tongue, some in the throat, some smell spicy and taste even spicier, and some have a pungent smell from several meters away.
The spiciness of chili peppers is truly diverse, and each has its own unique taste. The characteristics of the spiciness are different, and the degree also varies greatly.
The effects of chili on the body
When the spiciness of chili stimulates the nerve endings of the tongue and mouth, the brain immediately orders the whole body to be on alert: heart rate accelerates, saliva or sweat secretion increases, the digestive system works overtime, and endorphins are released. If another bite is taken, the brain will think that pain is coming again and release more endorphins. The continuous release of endorphins can make people feel relaxed and excited, producing a "high" after eating spicy food. Another factor in the addiction to spicy food is the effect of capsaicin. When taste-sensing cells come into contact with capsaicin, they become more sensitive, thus making food taste more delicious.
When people eat chili peppers, as long as the mouth is not injured by the spiciness, the sense of taste actually becomes more sensitive. In addition, when consuming chili peppers, the secretion of saliva and gastric juice in the mouth increases, and gastrointestinal motility accelerates. When people lose their appetite or eat less, they get the idea of eating chili. In fact, regardless of whether one is addicted to spicy food, eating chili in moderation has certain therapeutic effects on the body. First, it strengthens the stomach and aids digestion.
As mentioned earlier, chili stimulates the mouth and gastrointestinal tract, enhances gastrointestinal motility, promotes the secretion of digestive fluids, improves appetite, and can inhibit abnormal fermentation in the intestines. Some medical and nutrition experts in China have investigated provinces like Hunan and Sichuan and found that in these regions where spicy food is commonly enjoyed, the incidence of gastric ulcers is much lower than in other regions. This is because chili stimulates the release of prostaglandin E2 in the human body, which helps promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent and treat gastric ulcers. Second, it prevents gallstones.
Regular consumption of green peppers can prevent gallstones. Green peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol in the body into bile acids, thus preventing gallstones. For those who already have gallstones, eating more green peppers rich in vitamin C can help alleviate the condition.
Third, it improves heart function.
Using chili as the main ingredient, combined with extracts of garlic, hawthorn, and vitamin E, a "health product" can be made that improves heart function and promotes blood circulation after consumption. In addition, regular consumption of chili can lower blood lipids, reduce thrombosis, and has a certain preventive effect on cardiovascular diseases. Fourth, it lowers blood sugar.
Jamaican scientists have proven through experiments that capsaicin can significantly lower blood sugar levels. Fifth, it alleviates skin pain.
Research has found that capsaicin can relieve skin pain caused by many diseases. Sixth, chili has a weight-loss effect.
Chili contains a component that can effectively burn body fat and promote metabolism, thus achieving a weight-loss effect. In the Japanese market, there are already many chili products suitable for women to eat.