Chili peppers for a healthy gut: Spicy chemical may inhibit gut tumors

[n2doc]

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 receptor or ion channel, called TRPV1, was originally discovered in sensory neurons, where it acts as a sentinel for heat, acidity and spicy chemicals in the environment. "These are all potentially harmful stimuli to cells," said Eyal Raz, MD, professor of Medicine and senior author of the study. "Thus, TRPV1 was quickly described as a molecular 'pain receptor.' This can be considered to be its conventional function, which all takes place in the nervous system."

But Raz and colleagues have found that TPRV1 is also expressed by epithelial cells of the intestines, where it is activated by epidermal growth factor receptor or EGFR. EGFR is an important driver of cell proliferation in the intestines, whose epithelial lining is replaced approximately every four to six days.

"A basic level of EGFR activity is required to maintain the normal cell turnover in the gut," said Petrus de Jong, MD, first author of the study. "However, if EGFR signaling is left unrestrained, the risk of sporadic tumor development increases."

more

http://www.sciencedaily.com/releases/2014/08/140801213339.htm

[enlightenment]

1. I'm confused.

I'm going to restate this the way I understand it . . . if someone could correct me, I'd appreciate it. Thanks!


TRPV1 is activated by "harmful stimuli" - in this case, by the heat of capsaicin. Which means that capsaicin is not something the body considers helpful as it can - potentially - harm cells.

A different thing - EGFR - helps replaces the cells lining the gut, which is a good thing . . . except it can be a bad thing if it does it too much. TRPV1 is also activated by EGFR and helps reduce the activity of EGFR (or just keep it under control).

Some people don't produce enough TRPV1, which may - although there is not direct evidence of this - lead to an increase in tumor production.

So the idea is that maybe introducing a harmful stimuli to the gut will cause an increase in TRPV1, which might - though there is no evidence actually linking decreased TRPV1 with cancers of the gut - reduce the risk of said cancers?

Interesting idea . . . but I think it needs work?

[dixiegrrrrl]

2. More and more we are finding that real food is healthy for us

in ways we have not imagined.

Wonder what kind of chili peppers and how often one needs to eat them?

[hollysmom]

3. I like spicy food probably because I have sinus issues.

But, I have a twisted colon and have lots of eating problems, People don't understand how I can eat so spicy, but I have to explain that gassy is not equal to spicy. Also that what gives them gas is not the same food that gives me gas. I love raw cabbage, helps my digestion, but can't have "breath savers", it kills me with pain.

[Warpy]

4. I'm amazed by people who don't know the difference

and I have to laugh at those "1/4 teaspoon of chili powder" recipes from the upper midwest--here in NM, we start with a quarter cup of ground chile by itself and add cumin and garlic to that. Food tends to taste flat at this altitude and chiles rescue it.

It isn't gassy stuff but you do get a little surprise the following morning as it comes through.

[Quantess]

5. Good news!