Written by Haarika Gogineni and Lauren Young, and Edited by Gouri Ajith
What do kimchi, curry, buffalo wings, and jalapeño peppers all have in common? All these items contain an ingredient which many would consider to be “spicy.” Spicy food is an omnipresent component of cuisines from almost all cultures. Unbeknownst to many, recent studies have revealed that certain ingredients in spicy food provide a myriad of health benefits. Some of these benefits include a higher metabolism, reduced bad cholesterol, anti-inflammatory effects, and potentially even a reduced risk of developing cancer [1].
Many traditional cultures incorporate certain spices into their culinary creations not only for the flavor, but also to reap these various health advantages. Two major ingredients that are involved in this therapeutic process are capsaicin and fenugreek. Capsaicin is known to be an active chemical that adds a strong pungent odor to many spicy foods, such as kimchi and chili peppers [2]. Capsaicin targets multiple signaling pathways, resulting in an alteration of how proteins are produced within our cells. These signaling pathways can cause a cascade of molecular events triggered by chemical stimulation. As capsaicin cannot differentiate between the various signaling pathways, it can both increase the function of cancer-causing genes while simultaneously reducing tumor progression. It targets several proteins within the mitochondria and induces cell death (apoptosis), therefore altering cancer cell survival by inhibiting the growth and spread of cancerous cells, as well as altering their capability of angiogenesis (the development of new blood vessels) [3]. Contrary to these claims, there is an overwhelming amount of counterarguments that invokes a need for further research on capsaicin.
Another ingredient in many spicy foods is fenugreek, a legume that has been traditionally used as treatment for high cholesterol, diabetes, and gastrointestinal ailments. Fenugreek slows the absorption of carbohydrates, which allows patients with stomach disorders to feel full faster with less caloric intake. In addition, its antioxidant properties assist in generating a strong immune system and moderating cellular health. In more recent studies, fenugreek has been found to contain two prominent agents that kill cancer cells by triggering apoptosis. These agents block the proliferation of MCF-7 cells, which are associated with human breast cancer, and manipulate which genes are expressed in these cells to induce apoptosis [4].
The revolutionary findings of modern studies allow for more opportunities in the development of a cure for cancer. Capsaicin and fenugreek have been found to provide viable solutions to many conditions that are classified as incurable by today’s standards. Their similar apoptotic properties allow them to act as new preventative methods and complementary therapies for cancer patients. These ingredients have the potential to be novel herbal treatments with minimal side effects that may be a part of the future solution for cancer.
References:
1. “Spicy Foods Associated with Longer Life, Harvard Researchers Find.” Harvard Health Blog, Harvard Health Publishing, Oct. 2015, https://www.health.harvard.edu/healthy-eating/spicy-foods-associated-with-longer-life-harvard-researchers-find
2. Clark, R., Lee, S. (2016). Anticancer Properties of Capsaicin Against Human Cancer. International Journal of Cancer Research and Treatment, 26: 837-843.
3. Chen, Y., Zou, X., Zheng, T., Zhou, Q., Qiu, H., Chen, Y., et al. (2017). High Spicy Food Intake and Risk of Cancer: A Meta-analysis of Case–control Studies. Chinese Medical Journal, 130: 2241-2250.
4. Kohja, K.K., Shafi, G., Hasan, T.N., Syed, N.A., Al-Khalifa, A.S., Al-Assaf, et al. (2011). Fenugreek, a Naturally Occurring Edible Spice, Kills MCF-7 Human Breast Cancer Cells via an Apoptotic Pathway. Asian Pacific J Cancer Prev, 12: 3299-3304.