Clark Ruth, Lee Seong-Ho
Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, U.S.A.
Anticancer Res. 2016 Mar;36(3):837-43.
There is persuasive epidemiological and experimental evidence that dietary phytochemicals have anticancer activity. Capsaicin is a bioactive phytochemical abundant in red and chili peppers. While the preponderance of the data strongly indicates significant anticancer benefits of capsaicin, more information to highlight molecular mechanisms of its action is required to improve our knowledge to be able to propose a potential therapeutic strategy for use of capsaicin against cancer. Capsaicin has been shown to alter the expression of several genes involved in cancer cell survival, growth arrest, angiogenesis and metastasis. Recently, many research groups, including ours, found that capsaicin targets multiple signaling pathways, oncogenes and tumor-suppressor genes in various types of cancer models. In this review article, we highlight multiple molecular targets responsible for the anticancer mechanism of capsaicin. In addition, we deal with the benefits of combinational use of capsaicin with other dietary or chemotherapeutic compounds, focusing on synergistic anticancer activities.
有说服力的流行病学和实验证据表明，膳食植物化学物质具有抗癌活性。辣椒素是一种在红辣椒和辣椒中大量存在的生物活性植物化学物质。虽然大量数据有力地表明辣椒素具有显著的抗癌益处，但仍需要更多信息来突出其作用的分子机制，以增进我们的了解，从而能够提出使用辣椒素抗癌的潜在治疗策略。已表明辣椒素可改变参与癌细胞存活、生长停滞、血管生成和转移的多个基因的表达。最近，包括我们在内的许多研究小组发现，在各种癌症模型中，辣椒素靶向多种信号通路、癌基因和肿瘤抑制基因。在这篇综述文章中，我们重点介绍了负责辣椒素抗癌机制的多个分子靶点。此外，我们还探讨了辣椒素与其他膳食或化疗化合物联合使用的益处，重点关注协同抗癌活性。
