Capsaicin intake and oral carcinogenesis: A systematic review

Background Chili is the most heavily and frequently consumed spice, either as a flavouring or colouring agent, it also major source of pro-vitamin A, vitamin E C. The main capsinoidcapsaicinoid found in chili peppers capsaicin. It has been demonstrated that capsaicin acts cancer-suppressing agent through its antioxidant anti-inflammatory effects, by blocking several signal transduction pathways. Oral squamous cell carcinoma one prevalent cancer worldwide. noteworthy countries where populations diverse ethnic groups co-exist, differences have observed terms incidence oral cancer. variances their diet could explain, at least part, these differences. objective this systematic review to explore if there evidence possible relationship between intake carcinoma, discuss such association. Material methods A bibliographical search was made PubMed, Scopus Web Science databases, finally 7 experimental studies were included; OHAT risk bias tool used assess quality. Results allAll confirm chemopreventive prevents development cancer, inhibition malignant proliferation increase apoptosis. Conclusions More human are needed order clarify real link consumption (capsaicin) prevalence