Surh Y J, Lee E, Lee J M
College of Pharmacy, Seoul National University, Shinlim-dong, Kwanak-gu, Seoul 151-742, South Korea.
Mutat Res. 1998 Jun 18;402(1-2):259-67. doi: 10.1016/s0027-5107(97)00305-9.
There has been a substantial body of data, supporting that dietary factors have a profound impact on prevention as well as etiology of human cancer. Capsaicin has been tested by many investigators for its effects on experimental carcinogenesis and mutagenesis. Data in the literature indicate that capsaicin has dual effects on carcinogenic and mutagenic processes. At present, there is no solid evidence that hot red and chili peppers or their principal pungent ingredient capsaicin are carcinogenic in humans although results of early investigations with experimental animals exhibit the moderate tumorigenicity of this compound. In contrast, recent studies reveal substantial antigenotoxic and anticarcinogenic effects of capsaicin, suggesting this compound as another important dietary phytochemical with a potential chemopreventive activity. Some pungent constituents present in ginger and other zingiberaceous plants have potent antioxidant and anti-inflammatory effects, and some of them exhibit anti-tumor promotional activity in experimental carcinogenesis.
已有大量数据支持饮食因素对人类癌症的预防及病因有着深远影响。许多研究人员已对辣椒素在实验性致癌和诱变方面的作用进行了测试。文献中的数据表明，辣椒素对致癌和诱变过程具有双重作用。目前，尚无确凿证据表明红辣椒和辣椒或其主要辛辣成分辣椒素对人类具有致癌性，尽管早期对实验动物的研究结果显示该化合物具有中等程度的致瘤性。相比之下，近期研究揭示了辣椒素具有显著的抗遗传毒性和抗癌作用，表明该化合物是另一种具有潜在化学预防活性的重要膳食植物化学物质。生姜和其他姜科植物中存在的一些辛辣成分具有强大的抗氧化和抗炎作用，其中一些在实验性致癌过程中表现出抗肿瘤促进活性。
