The hot pepper extract, capsaicin, was shown to kill off breast cancer cells of the triple negative type.
These triple negative breast cancer cells were in a laboratory cell culture. To them was repeatedly applied capsaicin, an extract of hot chili pepper.
This slowed down the growth of the cancer cells but also killed some of them – in large numbers.
However, any cells that survived suffered stunted growth. The extrapolation is that this stunted growth means that in a woman’s body, this approach should inhibit metastasis.
The research was headed by Dr. Habil Hanns Hatt and Dr. Lea Weber of Ruhr-Universität Bochum and appears in a 2016 Breast Cancer — Targets and Therapy.
“If we could switch on the TRPV1 receptor with specific drugs,” says Dr. Hanns Hatt in the report, “this might constitute a new treatment approach for this type of cancer.”
However, eating a bunch of hot chili peppers will not work, as the amount required to kill or even slow down cancer cells is far more than what a person could tolerate eating every day.
The hope is that eventually, clinical trials will be performed involving capsaicin and triple negative breast cancer. In the meantime, various peppers are always flavorful in foods and have antioxidant properties – eat them when you can.