Carcinogenicity of lifelong administration of capsaicin of hot pepper in mice.
Carcinogenicity of lifelong administration of capsaicin of hot pepper in mice.
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作者：
Bela Toth;Peter M. Gannett
从6周龄开始，在半合成粉饲粮中添加0.03125%水平的辣椒素，延长瑞士小鼠的寿命。由于C治疗，22%的女性和14%的男性诱发盲肠肿瘤，而未治疗的女性和男性对照组相应的肿瘤发生率均为8%。组织病理学上，肿瘤为良性息肉样腺瘤。辣椒素是辣椒的主要刺激性成分，全世界的人都大量食用辣椒。某些辣椒品种的辣椒素含量可达0.53%。
Capsaicin was administered in a semisynthetic powdered diet at 0.03125% level for the lifespan of Swiss mice starting from 6 weeks of age. As a result of C treatment, tumors of the cecum were induced in 22% of females and 14% of males, whereas the corresponding tumor incidences in untreated female and male controls were both 8%. Histopathologically, the tumors were classified as benign polypoid adenomas. Capsaicin is the main pungent principle of hot pepper, which is consumed in high quantities by humans worldwide. The capsaicin content of some chili varieties ranges up to 0.53%.