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Washington: A new study has revealed that pepper reduces the risk of
colorectal tumors. According to the study by researchers at the
University of California, San Diego School of Medicine, the active
ingredient in chili peppers – produces chronic activation of a
receptor on cells lining the intestines of mice, triggering a reaction
that ultimately reduces the risk of colorectal tumors. The receptor or
ion channel, called TRPV1, was originally discovered in sensory
neurons, where it acts as a sentinel for heat, acidity and spicy
chemicals in the environment. Eyal Raz said that these are all
potentially harmful stimuli to cells, thus TRPV1 was quickly described
as a molecular 'pain receptor.' This can be considered to be its
conventional function, which all takes place in the nervous system.
The scientists discovered that TRPV1, once activated by the EGFR,
initiates a direct negative feedback on the EGFR, dampening the latter
to reduce the risk of unwanted growth and intestinal tumor
development. They found that mice genetically modified to be TRPV1-
deficient suffered higher- than-normal rates of intestinal tumor
growths. The study was published in The Journal of Clinical
Investigation.
ANI
