Capsaicin reduces the metastatic burden in the transgenic adenocarcinoma of the mouse prostate model

Venier, Natalie; Yamamoto, Toshihiro; Sugar, Linda; Adomat, Hans; Fleshner, Neil; Klotz, Laurence; Venkateswaran, Vasundara

doi:10.1002/pros.23013

Cited by 69 publications

(38 citation statements)

References 36 publications

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“…The capsaicin-treated mice showed a trend of lower-grade disease with better differentiated adenocarcinoma, compared to the control group. The metastatic burden in prostate tumors was reduced, and the invasion and migration capacity of PC3 cells were suppressed in vitro [209]. Moreover, capsaicin sensitized human prostate cancer cells to radiotherapy via inhibiting NF-κB signaling.…”

Section: Red Chili Pepper and Capsaicinmentioning

confidence: 99%

Spices for Prevention and Treatment of Cancers

et al. 2016

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Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

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Section: Red Chili Pepper and Capsaicinmentioning

confidence: 99%

Spices for Prevention and Treatment of Cancers

et al. 2016

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“…Although, there is still a need for further research in order to determine paths and destination of capsaicin influence on cells of these cancers. Due to these findings, capsaicin will be indexed as chemopreventive drugs and it will be widely used in treatment of oncologic disease in the nearest future [76][77][78][79][80].…”

Section: Chemopreventive Properties and Anticancer Activitymentioning

confidence: 99%

Health-promoting properties of compounds derived from Capsicum sp. A review

Szydełko

Boguszewska-Czubara

2017

Herba Polonica

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S u m m a r yThis article presents multidirectional effects of capsaicin and its natural derivatives as well as natural and synthetic analogs in term of their therapeutic properties. Active agents present in various Capsicum genus plants exert analgesic, anti-inflammatory, antibacterial, antioxidant and gastroprotective effects. Furthermore, capsaicin positively influences the metabolism of lipids. Numerous research show that capsaicinoids inhibit proliferation and migration process of cancer cells, what makes them molecules of high interest in oncology. Among broad range of positive activities, we have focused only on those properties that have already found application in medicine or seemed to be the most probably used in the near future. Even if in low or single doses this compound has been reported successful in numerous therapies, the negative consequences of high doses or prolonged administration is also discussed in the review.

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“…Therefore, the main efforts of researchers investigating these aspects have been focused on evaluating capsaicinoids, an alkaloid complex from this genus with relevant applications in oncology, neurology and other clinical areas . On the other hand, wild chili metabolites have been used as an alternative resource to control phytopathogens and are considered as a source of bioactive phenols with antifungal properties against Alternaria alternata ( Fr .)…”

Section: Introductionmentioning

confidence: 99%

Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

Moreno-Ramírez

Hernández-Bautista

López

et al. 2019

Chemistry & Biodiversity

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The variability in the phytochemical concentrations of Capsicum annuum var. glabriusculum has not been extensively analyzed among wild populations and ecologic niches in its phylogeographic area. This study aimed to determine the variations in the phytochemical and antioxidant contents of the wild Piquin chili. The total flavonoid content of hydroalcoholic extracts (0.06 to 0.70 mg equivalent of quercetin per gram of dry weight (mg QE/g DW)), free radical‐scavenging capacity for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH.) radicals (0.55 to 8.55 mm TE/g DW), amount of 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS+) in aqueous extracts (18.13 to 107.6 mm TE/g DW) and pungency (21,760 to 88,476 Scoville heat units) were highly variable. By analyzing the spatial distribution using the first three principal components, correlations between the phytochemical content and the free radical‐scavenging capacity (in both extracts) and flavonoid and phenolic contents (in the hydroalcoholic extract) were observed. Consistent with the statistical analysis, the spatial analysis showed intraregional differences in composition patterns, with an emphasis on central and coastal areas. Flavonoid contents, polyphenol contents and free radical‐scavenging activity were the phytochemical components that mainly contributed to the diversity of the population.

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Capsaicin reduces the metastatic burden in the transgenic adenocarcinoma of the mouse prostate model

Abstract: The following study provides evidence supporting the safety and chemopreventive effects of capsaicin in the TRAMP model.

Cited by 69 publications

References 36 publications

Spices for Prevention and Treatment of Cancers

Spices for Prevention and Treatment of Cancers

Health-promoting properties of compounds derived from Capsicum sp. A review

Variability in the Phytochemical Contents and Free Radical‐Scavenging Capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili)

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