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Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers
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作者 Siwei Cao Huoji Chen +4 位作者 shijian xiang Junhui Hong Lidong Weng Hongxia Zhu Qiang Liu 《American Journal of Plant Sciences》 2015年第19期3075-3081,共7页
Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additi... Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism. 展开更多
关键词 Chili PEPPERS CAPSAICIN Anticarcinogen MECHANISM
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