Pepper and Halt: Spicy Chemical May Inhibit Gut Tumors

Researchers at the University of California, San Diego School of Medicine report that dietary capsaicin – the active ingredient in chili peppers – produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of colorectal tumors.

The findings are published in the August 1, 2014 issue of The Journal of Clinical InvestigationRead the full story from the UCSD Newsroom


Eyal Raz, MD

Eyal Raz, MD

Senior author of the study is Eyal Raz, MD, professor of medicine in the Division of Rheumatology, Allergy and Immunology.

Dr. Lars Eckmann

Lars Eckmann, MD

Department of Medicine faculty coauthors include Lars Eckmann, MD, right, professor of medicine, and Hui Dong, MD, PhD, associate professor, both in the Division of Gastroenterology; and Maripat Corr, MD, professor of medicine in the Division of Rheumatology, Allergy & Immunology.

Maripat Corr, MD

Maripat Corr, MD