辣椒素摄入与口腔癌发生：系统评价。
Capsaicin intake and oral carcinogenesis: A systematic review.
机构信息
Health Care Department Autonomous Metropolitan University Xochimilco Mexico City, Mexico
出版信息
Med Oral Patol Oral Cir Bucal. 2021 Mar 1;26(2):e261-e268. doi: 10.4317/medoral.24570.
BACKGROUND
Chili is the most heavily and frequently consumed spice, either as a flavouring or colouring agent, and it is also a major source of pro-vitamin A, vitamin E and C. The main capsinoidcapsaicinoid found in chili peppers is capsaicin. It has been demonstrated that capsaicin acts as a cancer-suppressing agent through its antioxidant and anti-inflammatory effects, by blocking several signal transduction pathways. Oral squamous cell carcinoma is one of the most prevalent cancer worldwide. It is noteworthy that in countries where populations of diverse ethnic groups co-exist, differences have been observed in terms of incidence of oral cancer. The variances in their diet could explain, at least in part, these differences. The objective of this systematic review is to explore if there is evidence of a possible relationship between capsaicin intake and the incidence of oral squamous cell carcinoma, and discuss such association.
MATERIAL AND METHODS
A bibliographical search was made in PubMed, Scopus and Web of Science databases, and finally 7 experimental studies were included; OHAT risk of bias tool was used to assess their quality.
RESULTS
allAll the studies confirm that capsaicin is a chemopreventive agent that prevents the development of oral cancer, through inhibition of malignant cell proliferation and increase of apoptosis.
CONCLUSIONS
More human studies are needed in order to clarify the real link between consumption of chili (capsaicin) and the prevalence of oral cancer.
背景
辣椒是食用最广泛、最频繁的香料之一，无论是作为调味料还是着色剂，也是维生素 A、维生素 E 和维生素 C 的主要前体来源。辣椒中主要的辣椒素类物质是辣椒素。已经证明，辣椒素通过其抗氧化和抗炎作用，通过阻断几个信号转导途径，发挥抗癌作用。口腔鳞状细胞癌是全球最常见的癌症之一。值得注意的是，在存在多种族人群的国家，口腔癌的发病率存在差异。饮食方面的差异至少可以部分解释这些差异。本系统评价的目的是探讨辣椒素摄入与口腔鳞状细胞癌发病率之间是否存在可能的关系，并讨论这种关联。
材料和方法
在 PubMed、Scopus 和 Web of Science 数据库中进行了文献检索，最终纳入了 7 项实验研究；使用 OHAT 偏倚风险工具评估其质量。
结果
所有研究都证实，辣椒素是一种化学预防剂，通过抑制恶性细胞增殖和增加细胞凋亡，预防口腔癌的发生。
结论
需要更多的人类研究来阐明食用辣椒（辣椒素）与口腔癌患病率之间的真正联系。
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