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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(1): 1-13
An updated review on molecular mechanisms underlying the anticancer effects of capsaicin
Seok-Cheol Cho, Hyosung Lee1, and Bu Young Choi1,*
Department of Food Science & Engineering, Seowon University, Cheongju, Chungbuk 28674, Korea 1Department of Pharmaceutical Science & Engineering, Seowon University, Cheongju, Chungbuk 28674, Korea
ABSTRACT
The quest for developing anticancer principles from natural sources has a long historical track record and remarkable success stories. The pungent principle of hot chili pepper, capsaicin, has been a subject of research for anticancer drug discovery for more than three decades. However, the majority of research has revealed that capsaicin interferes with various hallmarks of cancer, such as increased cell proliferation, evasion from apoptosis, inflammation, tumor angiogenesis and metastasis, and tumor immune escape. Moreover, the compound has been reported to inhibit carcinogen activation and chemically induced experimental tumor growth. Capsaicin has also been reported to inhibit the activation of various kinases and transcription that are involved in tumor promotion and progression. The compound activated mitochondria-dependent and death receptor-mediated tumor cell apoptosis. Considering the growing interest in capsaicin, this review provides an update on the molecular targets of capsaicin in modulating oncogenic signaling.
KEYWORD
capsaicin, chemoprevention, carcinogenesis, angiogenesis, detoxification, antioxidant, immunotherapy
Food Science and Biotechnology 2017 ; 26(1): 1-13
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