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Role of Capsaicin in Oxidative Stress and Cancer pp 1–18Cite as

Role of Capsaicin in Cancer Prevention

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Part of the book series: Diet and Cancer ((DICA,volume 3))

Abstract

One of the aims of current cancer prevention research is to find non-toxic agents that can prevent and /or suppress the growth of cancer cells. In this regard, capsaicin, a main constituent of hot chili peppers, has garnered a great deal of attention as a chemo-preventive agent against cancer. In this book chapter capsaicin is discussed as a potent anti-cancer agent in different models, including pancreatic, prostate, lung, breast, colon, brain, hepatic, bladder, skin and stomach cancers. Investigators have shown that the anti-cancer effect of capsaicin results from modulation of key signaling molecules in major signaling pathways such as stress, cell cycle, mitochondrial dysfunction and ER-stress. Furthermore, capsaicin has proven effective in vivo in the animal models of various types of cancer. Overall findings on capsaicin suggest that capsaicin is a promising agent for the treatment of various types of cancer that nonetheless requires further clinical studies. This chapter focuses on the chemo-preventive efficacy of capsaicin in various types of cancer models.

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Acknowledgments 

This work was supported in part by R01 grants CA129038 and CA106953 (to Sanjay K. Srivastava) awarded by National Cancer Institute, NIH. Editing by Sanjay Nadesan and Shari Morris is greatly appreciated.

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  1. Department of Biomedical Sciences and Cancer Biology Center, School of Pharmacy, Texas Tech University of Health Sciences Center, Suite 1103, 1406 Coulter Drive, Amarillo, TX, 79106, USA

    Kartick C. Pramanik & Sanjay K. Srivastava Ph.D

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  1. Kartick C. Pramanik
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  2. Sanjay K. Srivastava Ph.D
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Correspondence to Sanjay K. Srivastava Ph.D .

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  1. , Biomedical Sciences, Texas Tech Univ. Health Sciences Center, Coulter Drive 1406, Amarillo, 79106, Texas, USA

    Sanjay K. Srivastava

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Pramanik, K.C., Srivastava, S.K. (2013). Role of Capsaicin in Cancer Prevention. In: Srivastava, S. (eds) Role of Capsaicin in Oxidative Stress and Cancer. Diet and Cancer, vol 3. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-6317-3_1

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