Could chili peppers reduce the risk of colorectal cancer?
A study from UC-San Diego School of Medicine found that mice fed capsaicin – the active ingredient in chili peppers – had lower tumor growth in the gut and increased lifespan.
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Could chili peppers reduce the risk of colorectal cancer?
August 4, 2014 · by · in Nutritional News · Tags: active, chili-peppers, diego, diego-school, medicine, mice-fed, on call diets, oncalldiets, the-active, the-gut, tumor-growth
