Ginger and chilli peppers 'could help lower cancer risk'

9 September 2016

A combination of ginger and chilli peppers could be an effective way of lowering a person's risk of cancer, according to a new study.

The Henan University research examined the impact of capsaicin, the compound that gives chilli peppers their potency, and the pungent compound found in ginger called 6-ginergol in a group of lab mice.

Capsaicin has been shown to increase the risk of cancer, but 6-ginergol can potentially modulate this effect. To determine this, the team fed mice prone to lung cancer either capsaicin or 6-gingerol alone, or a combination of both.

All of the mice that received only capsaicin developed lung cancer, while only half of the mice fed 6-gingerol did. To the researchers' surprise, an even lower percentage - only 20 percent - of the mice given both compounds developed cancer.

This underlines the promise that ginger shows as a health-promoting ingredient, as well as demonstrating one way in which some of the less health-positive qualities of peppers can be addressed.

Posted by Philip Briggs


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