Abstract
Pancreatic cancer is one of the most lethal malignant neoplasms. The risk and prevention factors are strongly related to life and dietary style, environment, genetic factors, and genetic-environment interaction. Chronic pancreatitis is one of well-recognized risk factors for pancreatic cancer development. Fresh vegetables and fruits have been well documented having protective effect against inflammation and cancer development. Chili pepper is the fruit of plants from the genus Capsicum, and capsaicin (8-methyl-N-vanillyl-6-nonenamide) is a colorless irritant phenolicamide, found in various capsicums that give the spicy taste. Epidemiologic and animal studies indicate that capsaicin is a highly potential agent in prophylaxis and treatment of diabetes, analgesic, inflammatory disease and cancer. This chapter focuses on linking capsaicin to pancreatitis and pancreatic carcinogenesis from experimental evidence to potential usefulness on prevention and treatment of this highly lethal malignant disease - pancreatic cancer.
| Original language | English (US) |
|---|---|
| Title of host publication | Role of Capsaicin in Oxidative Stress and Cancer |
| Publisher | Springer Netherlands |
| Pages | 89-106 |
| Number of pages | 18 |
| ISBN (Electronic) | 9789400763173 |
| ISBN (Print) | 9789400763166 |
| DOIs | |
| State | Published - Jan 1 2013 |
Keywords
- Animal model
- Antiinflammation
- Antioxidant
- Antiproliferation
- Apoptosis
- Cancer
- Capsaicin
- Carcinogenesis
- Chemoprevention
- Chili
- Inflammation
- Pancreatitis
ASJC Scopus subject areas
- General Medicine
