Natural Health Science News The latest news and top resources on natural health.


Capsaicin induces cell cycle arrest and apoptosis in human KB cancer cells

Posted February 26, 2013

Capsaicin, a pungent phytochemical in a variety of red peppers of the genus Capsicum, has shown an anti-proliferative effect on various human cancer cell lines. In contrast, capsaicin has also been considered to promote the growth of cancer cells. Thus, the effects of capsaicin on various cell types need to be explored. The anti-proliferative effects of capsaicin on human KB cancer cells are still unknown. Therefore, we examined the viability, cell cycle progression, and factors associated with apoptosis in KB cells treated with capsaicin.

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Capsaicin: How spicy food can improve your health in many ways

Posted October 13, 2012

It could be the instant sweat, the burning sensation, the way it accentuates flavors of certain foods, or a combination of all three. Spicy foods get their “heat” from a compound called capsaicin. Capsaicin can be found in some form in any food or vegetable with noticeable “heat.” New research into capsaicin’s effects on humans has uncovered many health benefits to enjoying spicy foods. Adding some spice to your favorite foods may not only make them taste better, but may also make you healthier.

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Capsaicin in Habanero Peppers May Slow or Destroy Prostate Cancer

Posted July 25, 2012

A medical case study suggests that capsaicin, the plant chemical that makes habanero chili peppers hot, slows down or kills prostate cancer cells in men.

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Natural Health Sherpa Investigates the Health Benefits of Capsaicin

Posted July 6, 2012

While capsaicin in cayenne is associated with numerous health benefits such as fighting diabetes, weight loss, and even fighting cancer, Natural Health Sherpa found out that scientific evidence shows that it is most useful in treating pain.

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Research on Flavanols and Procyanidins Uncovers Potential Cardiovascular Benefits

Posted April 30, 2012

Collaborative research by Mars, Incorporated and the University of California, Davis has provided important new insights into the distinct roles of flavanols and procyanidins in the human body. Recently published online in the American Journal of Clinical Nutrition, the findings significantly advance understanding of how these phytonutrients may work in the body to exert cardiovascular benefits.

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