Posted: 03 Aug 2014 02:00 PM PDT
Researchers
at the University of California, San Diego School of Medicine report
that dietary capsaicin - 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 findings are published in the August 1, 2014
issue of The Journal of Clinical Investigation.
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