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Molecular Mechanisms of Chemoprevention with Capsaicinoids from Chili Peppers

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Vegetables, Whole Grains, and Their Derivatives in Cancer Prevention

Part of the book series: Diet and Cancer ((DICA,volume 2))

Abstract

Chemoprevention is one of the most practical strategies to prevent cancer. Numerous dietary phytochemicals present in fruits, vegetables and spices have been reported to possess cancer preventive properties. Chili peppers are widely consumed spices throughout the world. The non-nutritive pungent phytochemicals present in chili peppers are capsaicinoids. While the principal capsaicinoid from hot chili pepper is a pungent alkaloid capsaicin [(E)-N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide], the major nonpungent vanilloid from sweet red pepper is capsiate [4-hydroxy-3-methoxybenzyl (E)-8-methyl-6-nonenoate]. Both capsaicinoids and capsiates have been shown to possess antioxidant, anti-inflammatory and chemopreventive properties. Biochemical mechanisms underlying chemopreventive effects of capsaicinoids include inhibition of carcinogen activation, stimulation of carcinogen detoxification, attenuation of oxidative and inflammatory responses, inhibition of proliferation, induction of apoptosis in cancer cells, and the blockade of tumor angiogenesis and metastasis. This chapter will focus on the mechanistic aspect of cancer chemoprevention with vanilloids.

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Acknowledgements

This work was supported by the Biofoods Research Program, Ministry of Education, Science and Technology, Republic of Korea.

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  1. National Research Laboratory of Molecular Carcinogenesis and Chemoprevention, College of Pharmacy, Seoul National University, Seoul, 151 742, South Korea

    Young-Joon Surh & Joydeb Kumar Kundu

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Correspondence to Young-Joon Surh .

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  1. , Department of Food and Environmental Sci, University of Helsinki, Agnes Sjöberginkatu 2, Helsinki, 00014, Finland

    Marja Mutanen

  2. , Department of Food and Environmental Sci, University of Helsinki, Agnes Sjöberginkatu 2, Helsinki, 00014, Finland

    Anne-Maria Pajari

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Surh, YJ., Kundu, J.K. (2011). Molecular Mechanisms of Chemoprevention with Capsaicinoids from Chili Peppers. In: Mutanen, M., Pajari, AM. (eds) Vegetables, Whole Grains, and Their Derivatives in Cancer Prevention. Diet and Cancer, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-9800-9_6

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