According to a study, capsaicin contained in peppers may play a role in promoting cancer.
According to the report, on September 6th, Korea’s Konkuk University stated that Li Kiyuan’s team of professors of specialties in the Department of Special Chemistry of the University confirmed by research that capsaicin further promotes the growth of the oncogene (egfr) and increases the induction of cancer protein cox-2. The expression causes various cancers such as skin cancer.
The paper went on the cover of Cancer Research, a famous American academic magazine in September. In an interview with the scientific journal Science Daily, the University of Minnesota professor Ann Porti, who participated in the study, said: “The results of the study show that capsaicin triggers inflammation and contributes to the development of some cancers. Some ingredients such as capsaicin contained in pepper may cause cancer."
According to reports, Ann Porti also said: "But capsicum also contains vitamin C, quercetin, carotinoid, and other beneficial substances other than capsaicin. So this study As a result, it does not mean that eating chili will cause cancer."
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