Sabtu, 22 Maret 2008

Re: [cancercured] Re: Capsaicin/Habaneras for prostate

Can one buy Capsaicin in capsules at a health food store or somerwhere or
is it best to eat Habaneras peppers themselves. So these peppers will
shrink my prostate and along with OS my prostate cancer will be cured?


From: robert-blau@webtv.net
Here's some more material on prostate cancer that may be of interest.

Posted: March 19, 2006

http://www.sciencedaily.com/releases/2006/03/060319150754.htm

Pepper Component Hot Enough To Trigger Suicide In Prostate Cancer
Cells

Capsaicin, the stuff that turns up the heat in jalapeños, not only
causes the tongue to burn, it also drives prostate cancer cells to
kill themselves, according to studies published in the March 15 issue of Cancer Research.

According to a team of researchers from the Samuel Oschin
Comprehensive Cancer Institute at Cedars-Sinai Medical Center, in collaboration with colleagues from UCLA, the pepper component caused human prostate cancer cells to undergo programmed cell death or apoptosis. Capsaicin induced approximately 80 percent of prostate cancer cells growing in mice to follow the molecular pathways leading to apoptosis. Prostate cancer tumors treated with capsaicin were about one-fifth the size of tumors in non-treated mice.
"Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture," said Sören Lehmann, M.D., Ph.D., visiting scientist at the Cedars-Sinai Medical Center and the UCLA School of Medicine. "It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models."
Lehmann estimated that the dose of pepper extract fed orally to the mice was equivalent to giving 400 milligrams of capsaicin three times a week to a 200 pound man, roughly equivalent to between three and eight fresh habañera peppers – depending on the pepper's capsaicin content.
Habañeras are the highest rated pepper for capsaicin content
according to the Scoville heat index. Habañero peppers, which are native to the Yucatan, typically contain up to 300,000 Scoville units. The more popular Jalapeño variety from Oaxaca, Mexico, and the southwest United States, contains 2,500 to 5,000 Scoville units.

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