Chili Peppers May Reduce Risk of Colorectal Cancer.

Chili Peppers May Reduce Risk of Colorectal Cancer.
Capsaicin, the active ingredient found in chili peppers, may help reduce colorectal cancer risk. An animal study showed that capsaicin activated a pain receptor in mice that reduced tumor development in the gut and extended the lives of test subjects by more than 30%. Further research is needed to determine if capsaicin produces similar benefits among humans.
The Journal of Clinical Investigation, August 2014