capsaicin Archives - Amazing Health Advances

Amazing! New Research Links Chili Peppers to a LOWER Risk of Disease

AHA Publisher — Mon, 13 Dec 2021 08:00:15 +0000

Lori Alton via NaturalHealth365 – [A] report from the Journal of Clinical Pharmacy and Therapeutics contained exciting findings about the ability of capsaicin in chili peppers to fight deadly diseases and reduce the odds of premature death. One would think that the reveal of a potentially lifesaving dietary intervention would have made more of a “splash” in the mainstream scientific community … According to the U.S. Centers for Disease Control and Prevention, cancer – second only to heart disease as a cause of death – claimed close to 600,000 lives in 2019 alone, leading researchers to search for new and effective treatments. Recent studies have raised hopes that capsaicin could be among them. Let’s see what the research reveals. Capsaicin in Chili Peppers Linked to Lower Risk of Heart Disease, Cancer, and Death From All Causes The scientific review, which involved 570,000 people in four different countries and three different continents, was conducted by researchers at the renowned Cleveland Clinic. The team found that people who regularly ate capsaicin-rich chili peppers enjoyed a significant 23 percent lower risk of dying from cancer. Dietary intake of chili peppers also lowered the risk of heart disease by an eye-opening 26 percent – and was associated with a 25 percent reduction in risk of dying from any cause. The findings appeared to startle the scientists. “We were surprised to find that … regular consumption of chili pepper was associated with an overall risk reduction of all-cause, cardiovascular disease, and cancer mortality,” reported lead author Bo Xu, M.D., a cardiologist at Cleveland Clinic’s Heart, Vascular and Thoracic Institute. Dr. Xu called for further research to confirm these promising preliminary findings. Researchers already credit chili peppers with anti-inflammatory, antioxidant, anticancer, antiobesity, antimicrobial, and antidiabetic effects. Natural healers have long endorsed these spicy delicacies for their impressive list of benefits, which may include easing migraines, inhibiting fungal infections, fighting viruses, improving cognitive function, reducingjoint pain, improving vision, and alleviating ulcers. While other valuable micronutrients and antioxidants in spicy chili peppers may contribute to their therapeutic benefits, most scientists believe that capsaicin holds the key. Cause for Hope: Capsaicin in Chili Peppers Suppresses the Spread and Survival of Cancer Cells and Tumors In a 2019 review, “Application of capsaicin as a potential new therapeutic drug in human cancers,” published in the Journal of Clinical Pharmacy and Therapeutics, researchers examined the anticancer effects of capsaicin. They reported that it acts against the proliferation of cancer cells, while also limiting angiogenesis, the growth of new blood vessels to nourish tumors. In addition, capsaicin fights chronic inflammation, which has been closely linked to the development of cancer. Studies have also supported capsaicin’s ability to promote the effects of chemotherapy drugs, reduce chemotherapy side effects and enhance the tolerance of patients to cancer treatment – spurring hopes that it could be developed into a new auxiliary treatment for cancer. Because capsaicin has a short half-life in the body, scientists are currently working with capsaicin-laden nanoparticles to deliver the compound to cells more safely and effectively. Lung Cancer Cell Study: Capsaicin Stopped Cancer Cells in Their Tracks Other preliminary research has been encouraging as well. A new test-tube study shows that capsaicin interferes with lung cancer metastasis (the ability of cancer to spread). This is welcome news to oncological researchers – as one of the reasons lung cancer is so difficult to treat is that it moves to secondary locations such as the brain, liver, and bones. When scientists tested capsaicin in human non-small cell lung cancer cells, they discovered that the compound stopped cancer cell invasion, the first stage of metastasis. The team reported that capsaicin blocks a specific protein needed to regulate the proliferation survival and mobility of cancer cells. In addition, the scientists found that mice fed a capsaicin-enriched diet displayed far lower amounts of metastatic cancer cells in their lungs (after being fed a cancer-promoting diet) than mice that had not received capsaicin. From “Nippy” to “Nuclear” – Spicy Capsaicin in Chili Peppers Varies Wildly With Type Of course, capsaicin content – and the associated “heat”- varies from pepper to pepper. In fact, the spiciness of peppers is measured on the Scoville scale, with sweet red peppers scoring 0 units, pepperoncini clocking in at a modest 100 units, and poblano peppers at 1,000 units. Compare that to serrano peppers – at a zippy 10,000 units – or habaneros, which ring in at a scorching 100,000! Meanwhile, the notorious “ghost peppers” contain a blistering one million Scoville units. The hazards of excessive red chili pepper consumption can include painful irritation of the mouth, esophagus, stomach, and intestines – along with vomiting and diarrhea. If you want to partake of hot chili peppers, natural health experts advise proceeding cautiously and incorporating them slowly into the diet. In addition to capsaicin, spicy chili peppers contain high levels of antioxidant vitamin C – along with B complex vitamins, vitamin K, and vitamin A. So – if you are not sensitive to chili peppers – go ahead and make them a part of your healthy diet. That “heat” you feel when eating chili peppers just might be the “glow” of improved heart health, less cancer risk, and longer life Sources for this article include: MedicalNewsToday.com AmericanHeartAssociation.org Healthline.com ConserveEnergyFuture.com CDC.gov To read the original article click here.

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Cancer HELP: Slow Down the Growth of Tumor Cells with a “HOT” Food Choice

AHA Publisher — Mon, 22 Feb 2021 08:00:36 +0000

Karen Sanders via NaturalHealth365 – Did you know the heat you feel after biting into a hot chili pepper is good for you? The compound capsaicin – that causes this pungent heat – is also found to kill cancer cells. In fact, in the last few years, the research on chili peppers has focused on many organs including, the pancreas, brain, prostate, colon, and breast. In a 2020 study published in the Journal of Clinical Pharmacy and Therapeutics, authors confirmed capsaicin’s potent anti-cancer properties in various cancer types. In addition, researchers found that combining capsaicin with conventional chemotherapy drugs improves patient outcomes by reducing drug side effects and enhancing patients’ tolerance to cancer treatment. Can Chili Peppers Harm Healthy Cells? To date, there have been many studies on chili pepper’s ability to fight off cancer cells in many cancer-affected organs. Among them, the 2006 study on prostate cancer cells drew more interest from researchers. Experiments on capsaicin reveal that this compound specifically targets tumors and cancerous cells without affecting healthy cells. Researchers found that capsaicin could do this by interfering with protein synthesis of the cancer cells, degradation of the cell DNA, and interfering with cell transcription mechanisms of cancerous cells. While capsaicin affected the cancer cells’ mitochondrial pathway, there was no interference in the activity of healthy cells. This was observed in cancer-induced albino rats in lab studies. A 2006 study published in Cancer Research revealed that capsaicin was effective in inhibiting prostate cancer cells. The study found that capsaicin promoted automated cell death in primary types of prostate cancer cell lines and cancer cells caused by hormones. Furthermore, capsaicin decreased the expression of prostate-specific antigen (PSA) and inhibited the ability of the dihydrotestosterone to activate PSA. When lab animals received four weeks of treatment with capsaicin, prostate cancer growth and size significantly decreased. This Spicy Food Choice Does MORE Than Just Prevent Cancer Compounds in chili peppers have been associated with multiple benefits like a positive immune system response, weight loss, a lower risk of diabetes, and heart-healthy effects. In fact, a randomized, cross-over study among 27 healthy subjects revealed that consuming freshly chopped chili prevented the oxidation (free radical damage) to the fat cells – which was a crucial factor in decreasing heart problems. Capsaicin is also anti-inflammatory in nature. It inhibits substance P, a neuropeptide associated with inflammation that results in pain, heart diseases, and other conditions. Because of this property, it has been used in various chemotherapy studies for pain relief and many treatments involving nerve fiber disorders, conditions like psoriasis, arthritis, and many more. Researchers say the hotter the pepper, the higher is its capsaicin content. Good examples include habanero and scotch bonnet peppers followed by jalapeno. Here Is How to Use Chili Peppers in Your Next Recipe Chili peppers can give any bland recipe an interesting taste. So, the next time you sauté vegetables in a stir fry, try adding some chili peppers to accentuate its health benefits as well as spice it up a bit. Other ways to super-charge your recipes include adding minced chili peppers to plain yogurt as a salad dressing, in salsa for extra hot taste, pureeing a small amount with tomatoes or olives to give a surprising twist to your recipes. Just be very careful when handling fresh chili peppers; direct contact with skin, lips, and eyes can cause a burning sensation. Be sure to use cooking gloves instead of bare hands when using them for cooking. Consuming chili peppers in moderation is considered safe, however, if you are allergic to peppers or vegetables in the nightshade family, it is a good idea to keep away from this spice. Another important point to keep in mind is to buy organic hot peppers instead of conventionally grown ones. According to the Environmental Working Group’s 2020 report, non-organic hot peppers are among the most toxic (pesticide sprayed) items on the market. As a final note: please understand we are not suggesting that ‘if you eat chili peppers, you won’t get cancer cells.’ But, living an anticancer lifestyle – which includes lots of anti-inflammatory / anti-cancer foods (as long as you’re not allergic to them) can go a long way to improving the quality of your life. Sources for this article include: NIH.gov ScienceDirect.com AACRJournals.org NIH.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Healthy Slow Cooker Fajitas

AHA Publisher — Sun, 21 Jun 2020 07:00:37 +0000

Dr. Don Colbert – Whether you need a recipe for weekend entertaining or a busy evening, these slow cooker fajitas are easy and delicious. What’s more, they are loaded with real food ingredients and chilis to support your health from your cells on up. Try them this weekend! Here’s how to make them and why you might want to add more chili peppers to your weekend. Healthy Slow Cooker Fajitas Ingredients: 2 pounds boneless skinless chicken breast halves or thighs (organic and cage-free if possible), cut into strips (or if shredded chicken is desired, put in slow cooker whole rather than cut) 1 (14.5 ounces) can diced tomatoes with green chilies 1 each red, orange, and yellow bell pepper sliced (or any colors you want, really) 1 large red onion, halved and sliced 4 cloves garlic minced 2.5 teaspoon chili powder (preferably chipotle) 2 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon sea salt 3/4 teaspoon pepper 2-3 tablespoon lime juice 1 tablespoon honey or Stevia to taste Optional: 8 corn tortillas or low-carb Keto Tortillas. Alternatively, eat as a fajita bowl with Keto Zone Guacamole. Desired toppings such as salsa, natural sour cream, guacamole, or cilantro. Instructions – Slow Cooker: Layer 50% of the canned tomatoes, peppers, onions, and garlic (in that order) in the slow cooker. Top with chicken. Meanwhile, mix chili powder through pepper. Sprinkle half of this seasoning on the chicken. Repeat the layering process with all vegetables and spice mix. Cover and cook on high for 4 hours or low 6-8 hours (depending on how much time you have to ride). If shredding chicken, remove chicken from pot and shred. Also, ladle out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to the slow cooker along with chicken (if removed). Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the slow cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Instructions – Electric Pressure Cooker (Instant Pot): Place chicken on the bottom of the pot. Mix garlic cloves through black pepper with 1/4 cup chicken broth (or water) and tomatoes w/green chili. Add 50% of this to the pot. Place peppers and onions on top of chicken. Pour in the remaining 50% of seasonings. Cover and cook on high pressure for 10 minutes (14 if thighs are frozen) IF chicken cut to strips, and 15-20 if chicken thighs are whole (20 for frozen). Allow to de-pressurize. Pull out chicken and shred, if needed. Also, pour out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to pot along w/ any ingredients removed. Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the pressure cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Keto Zone: If in the Keto Zone, make sure to use Stevia in place of honey and Keto Tortillas. Nutrition Information (excluding tortillas): 252 calories, 14 grams fat, 7 grams net carbs (9 grams carbs, 2 grams fiber) 26 grams protein 7 Benefits of Chili Peppers in Our Slow Cooker Fajitas Not only are these fajita great for game-watching, they’re also packed with great nutrition for your body. Whether dried, powdered, roasted, or fresh, chilies have a lot of health benefits to offer. Specifically, capsaicin, the components of chilies that make them hot to taste, are nutrition powerhouses. Here’s what a little weekend chili can do for you: 1. Improve Weight Loss, Brown Adipose Tissue, and Metabolism Capsaicin can help you lose weight in 3 ways. First, they promote fullness which can cause a reduction in calorie intake, especially when added to a Keto Zone diet. Then, capsaicin actually induces increased energy (calorie) expenditure after they are consumed. This means that they directly boost metabolism (1). Third, it is one of a few foods likely to increase the conversion of white adipose tissue (low energy expenditure) to brown adipose tissue. Brown adipose tissue increases the cell’s calorie burn and energy expenditure, which is great for fat loss and lean mass (2). What’s more, they also positively affect blood sugars and insulin (see below) for more indirect metabolism help, promoting fat loss. 2. Anti-Inflammatories Galore Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains the more anti-inflammatory action. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers. Capsaicin is actually being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. 3. Better Heart Health Red chili peppers, such as cayenne, have been shown to improve blood cholesterol and increase HDL, and reduce triglyceride levels and platelet aggregation (3). They also increase the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Together, these actions are very heart-healthy. What’s more, cultures in which hot pepper is consumed liberally have a much lower rate of heart attack, stroke and pulmonary embolism. 4. Antioxidants to Fight Free Radicals and Oxidative Stress As an antioxidant, chili peppers may also protect the fats in the blood from damage by free radicals (4). When fats are oxidized by free radicals, atherosclerosis can form. In one randomized, crossover study involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free radical injury). In addition, after eating the chili-spiced diet, women had a longer lag time before any damage to cholesterol was seen compared to the lag time seen after eating the bland diet. In men, the chili-diet also lowered resting heart rate and increased the amount of blood reaching the heart (5). 5. Better Sinus Health and Fewer Infections Ever eaten food so spicy it makes your nose run? This is common. The peppery heat stimulates secretions that help clear mucus from your stuffed up nose or congested lungs. If you suffer sinus infections, you can reduce them by keeping sinuses clear with spicy foods! 6. Reduced Risk of Prostate Cancer Red chili peppers’ capsaicin, the compound responsible for their heat, stops the spread of prostate cancer cells through a variety of mechanisms. In fact, capsaicin triggers cell-death in both primary types of prostate cancer cell lines, those whose growth is stimulated by male hormones and those not affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA), inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA, and directly inhibits PSA transcription, causing PSA levels to plummet (6). 7. Improved Stomach Health By Fighting Ulcer-Causing Bacteria Chili peppers have a false, bad reputation for contributing to stomach ulcers. Not only do they not cause ulcers, but they can help prevent them by killing bacteria (H. pylori). This can improve overall digestive health. 8. Reduced Risk of Diabetes In a study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian researchers show that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the diet, insulin requirements drop even lower. In addition, in overweight subjects, chili-containing meals significantly lower the amount of insulin required to lower blood sugar levels after a meal AND result in a lower ratio of C-peptide/ insulin. This indicates that the rate at which the liver is clearing insulin has increased. Lastly, new in lab and pre-clinical studies are showing promise that capsaicin can reduce metabolic syndrome by improving cell function (7). WARNING: Nightshade Intolerances Of note, if you know you are intolerant of affected by nightshade vegetables, you may not tolerate many chilis in your diet, so test it out and take note of any issues. Some people report more food intolerance symptoms from leaky gut when nightshades are included. This article has been modified. To read the original article click here. For more articles from Dr. Colbert click here.

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