EATING CHILLI ‘COULD STOP BOWEL CANCER’
A chemical compound found in spicy curries could help reduce the risk of developing bowel cancer, a study has found.
Researchers gave capsaicin, which gives chilli peppers their heat, to mice genetically prone to developing multiple tumours in their gastrointestinal tract.
The capsaicin triggered a pain receptor in the cells lining their intestines, setting off a reaction that reduced the risk of growing colorectal tumours.
Scientists found that the treatment extended the lifespan of the mice by more than 30 per cent.
Source: dailymail.co.uk
