Chili Peppers May Reduce Risk of Colorectal Cancer.
Capsaicin, the active ingredient found in chili peppers, may help reduce colorectal cancer risk. An animal study showed that capsaicin activated a pain receptor in mice that reduced tumor development in the gut and extended the lives of test subjects by more than 30%. Further research is needed to determine if capsaicin produces similar benefits among humans.
The Journal of Clinical Investigation, August 2014