Chili, Broccoli Help Prevent Cancer
(Washington, Reuters Health, 4/20/05)

When Sanjay Srivastava of the University of Pittsburgh, and associates, exposed pancreatic cancer cells to capsaicin, an active compound in red chili peppers, the cancerous cells self-destructed; while normal cells were not affected. When the team tested phenethyl isothiocyanate (PEITC)—a substance contained in cruciferous vegetables like broccoli—on ovarian cancer cells, the PEITC blocked epidermal growth factor receptor, a protein associated with the growth of malignant tumors. These results suggest that common foods like hot peppers and broccoli contain anticancer agents that promote apoptosis (death) of cancer cell without harming normal cells.

(Meeting of American Association for Cancer Research in Anaheim, CA, 2005)