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Query: KEGG:D03374 (Capsicum)
 2,272 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

At concentrations of 25, 50, and 100 microM, capsaicin, which is the major component in various aspects of Capsicum hot peppers, decreased the binding of aflatoxin (AFB1) to calf thymus DNA by 19%, 44%, and 71%, respectively, in incubations with rat liver S9. At concentrations of 50 and 100 microM, capsaicin decreased the formation of AFB-DNA adducts (AFB1-N7-Gua) by 53% and 75% as determined by high-pressure liquid chromatography (HPLC). HPLC analysis of organo-soluble fractions showed that these effects correlated with a concentration-dependent decrease in S9-mediated metabolism of AFB1 by capsaicin. Capsaicin also altered the formation of water-soluble conjugates of AFB1. This was indicated by a decrease in radioactivity in water-soluble fractions and in glutathione conjugates of AFB1 analyzed by HPLC. These results suggest that capsaicin inhibited the biotransformation of AFB1 by modifying Phase I hepatic enzyme activity.
Nutr Cancer 1991
PMID:Effects of capsaicin on rat liver S9-mediated metabolism and DNA binding of aflatoxin. 190 92

A crude mixture of capsaicinoids (CAPs) from Capsicum frutrescens, capsaicin (C) and dihydrocapsaicin (DC) but not 4-methyl-dihydrocapsaicin (MC), a synthetic homolog of DC, were mutagenic in the V79 assay. Oxidative metabolism of C and DC by microsomes or ferricyanide yielded a dimer of C or DC. Based on the lack of mutagenicity of MC, the mutagenicities of C and DC and the supporting chemical data, a mechanism of action involving an intermediate phenoxy radical is proposed.
Cancer Lett 1989 Nov 30
PMID:The mutagenicity of capsaicin and dihydrocapsaicin in V79 cells. 268 92

The in vitro nitrosation of sun-dried red chillies (Capsicum annuum) and of its constituents capsaicin and dihydrocapsaicin was studied. The nitrophenols 4-nitroguaiacol, 4,6-dinitroguaiacol, nitrocapsaicin and nitrodihydrocapsaicin were detected as final products, whereas no formation of nitrosamides was observed though this is expected from the amide precursors capsaicin and dihydrocapsaicin. The nitrosation occurs readily with remarkable yields of nitrophenols even at physiological pH and at nitrite concentrations which are within the range of those found in the human stomach. Due to their toxicity, nitrophenols need to be included in total risk assessment through potential endogenous nitrosation of foodstuffs.
Cancer Lett 1994 Aug 15
PMID:Identification of nitrophenols as nitrosation products from capsaicin and red chillies. 806 24

Chemically-induced mutagenesis and carcinogenesis is modulated by various plant products, some of which are present in the human diet. 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK), a potent carcinogen in tobacco and tobacco smoke, is activated by microsomal enzymes. In this study, we investigated the effects of capsaicin on the in vitro metabolism of NNK. Capsaicin is the principal component of Capsicum fruits used widely by humans as a food additive. Liver microsomes from saline-injected, phenobarbital-induced and beta-naphthoflavone-induced hamsters were used. Microsomes from phenobarbital and beta-naphthoflavone-induced animals expressed decreased NNK reduction and enhanced pyridine-N-oxidation, but did not significantly alter alpha-carbon hydroxylation of NNK. Capsaicin (0.5 mM) inhibited the formation of all metabolites of NNK by all microsomal fractions and inhibited alpha-hydroxylation by phenobarbital-induced microsomes more than by either of the other two treatments. Our results suggest that capsaicin, as a naturally occurring dietary constituent, possesses antimutagenic and anticarcinogenic properties through the inhibition of xenobiotic metabolizing enzymes.
Cancer Lett 1993 Nov 30
PMID:Effects of capsaicin on liver microsomal metabolism of the tobacco-specific nitrosamine NNK. 828 80

Fishes and vegetables are preserved by salting and sundrying; and later fried in oil and consumed. Such preparations have been found to contain polycyclic aromatic hydrocarbons, and are genotoxic and mutagenic. The potential carcinogenic effects of these and other dietary items have been studied by oral feeding to swiss mice at 100 mg/animal/day for 12 months; and observing upto two years. When so prepared and tested, chillies (Capsicum annum L.) produce adenocarcinomas in the abdomen in 35% of animals; Sundakkai (Solanum torvum), hepatic heamangiomas in 30%; Ribbon fish (Trichurus lepturus), squamous gastric carcinoma in 20%; cluster beans (Cyomopsis tetragonoloba), fat deposition throughout the abdomen. While whitebait fish (Stolephorus bataviensis) and seer fish (Scomberomorus commersonnii) have no effect. Fried mustard (Brassica juncea) causes severe necrosis of the liver (25%), but no tumours. Consumption of oil fried foods in high doses can lead to variety of deleterious biological effects. Raw cinnamon (Cinnamon zelanicum) is tumourigenic, inducing squamous pappillomas in some and poorly differentiated carcinomas in others.
Indian J Cancer 1995 Sep
PMID:Induction of tumours by Indian dietary constituents. 877 9

Capsaicin is the pungent phenolic principle of the Capsicum species, and has shown a wide range of pharmacological properties, including antigenotoxic, antimutagenic, and anticarcinogenic effects. Other studies have, however, shown it to be a tumor promoter and potential mutagen, and a carcinogen, resulting in capsaicin being termed a 'double edged sword'. In the present study, we show that capsaicin is capable of causing strand scission in calf thymus and plasmid DNA in the presence of Cu(II) and that this breakage is mediated by reactive oxygen species, especially the hydroxyl radical. Our results further show that capsaicin can directly generate hydroxyl radicals in the presence of Cu(II). To explore the chemical basis of the DNA breakage reaction by capsaicin, we have compared these properties of capsaicin with its saturated structural analog dihydrocapsaicin (DHC). The rate of DNA degradation, as well as hydroxyl radical formation, was found to be greater in the case of capsaicin. Both capsaicin and DHC are able to reduce Cu(II) to Cu(I), which was shown to be an essential intermediate in the DNA cleavage reaction. Stoichiometric analysis indicated that whereas 1 mol of capsaicin reduced 3 mol of Cu(II), 1 mol of DHC reduced only 2 mol of Cu(II). This explains the greater activity of capsaicin and also leads to a model for copper binding to the capsaicins.
Cancer Lett 2001 Aug 28
PMID:Oxidative DNA damage by capsaicin and dihydrocapsaicin in the presence of Cu(II). 1143 Nov 2

Capsanthin and related carotenoids isolated from the fruits of red paprika Capsicum annuum L. showed potent in vitro anti-tumor-promoting activity with inhibitory effects on Epstein-Barr virus early antigen (EBV-EA) activation induced by the tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA). Among them, capsanthin diester and capsorbin diester showed strong inhibitory effects. Furthermore, capsanthin , capsanthin 3'-ester and capsanthin 3,3'-diester , major carotenoids in paprika, exhibited potent anti-tumor-promoting activity in an in vivo mouse skin two-stage carcinogenesis assay using 7, 12-dimethylbenz[a]anthracene as an initiator and TPA as a promoter.
Cancer Lett 2001 Oct 30
PMID:Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L. 1156 83

The intake of a carotenoid-rich diet is epidemiologically related to a lower risk for different chronic disorders like cardiovascular disease, some types of cancer or age-related macular degeneration. Red pepper (Capsicum annuum L.) and its dietary products contain a variety of carotenoids, which may contribute to the carotenoid pattern of human blood and tissues. The objective of the present study was to assess the availability of carotenoids from paprika oleoresin, including zeaxanthin, beta-cryptoxanthin, beta-carotene and the paprika-specific oxocarotenoids capsanthin and capsorubin. After overnight fasting, the volunteers (n 9) ingested a single dose of the paprika oleoresin containing 6.4 mg zeaxanthin, 4.2 mg beta-cryptoxanthin, 6.2 mg beta-carotene, 35.0 mg capsanthin and 2.0 mg capsorubin. At different time points the carotenoid pattern in the chylomicron fraction was analysed to evaluate carotenoid absorption. From the major carotenoids present in the paprika oleoresin only zeaxanthin, beta-cryptoxanthin and beta-carotene were detectable in considerable amounts. Although the xanthophylls in paprika oleoresin were mainly present as mono- or di-esters, only free zeaxanthin and beta-cryptoxanthin were found in human samples. The bioavailability of the pepper-specific carotenoids capsanthin and capsorubin from paprika oleoresin is very low. However, oleoresin is a suitable source for the provitamin A carotenoids beta-carotene and beta-cryptoxanthin and the macular pigment zeaxanthin.
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PMID:Incorporation of carotenoids from paprika oleoresin into human chylomicrons. 1282 95

We have demonstrated a synergy between a decaffeinated green tea concentrate and a vanilloid-containing Capsicum preparation obtained commercially. At a ratio of 25 parts green tea concentrate to 1 part Capsicum preparation, the resultant product exhibited efficacy in the killing of cancer cells in culture 100-times that of green tea on a weight basis. These studies were guided by assays of the putative catechin-vanilloid target protein tNOX, a cell surface growth-related enzymatic activity specific to cancer. The activity of the protein target was inhibited by the tea catechins and the Capsicum vanilloids. As with growth, the tea and Capsicum preparations evaluated were synergistic in their inhibition of the target enzymatic activity.
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PMID:Synergistic Capsicum-tea mixtures with anticancer activity. 1290 56

Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a natural product of Capsicum species, is known to induce excitation of nociceptive terminals involved in pain perception. Recent studies have also shown that capsaicin not only has chemopreventive properties against certain carcinogens and mutagens but also exerts anticancer activity. Here, we demonstrated the antiangiogenic activity of capsaicin using in vitro and in vivo assay systems. In vitro, capsaicin inhibited vascular endothelial growth factor (VEGF) -induced proliferation, DNA synthesis, chemotactic motility, and capillary-like tube formation of primary cultured human endothelial cells. Capsaicin inhibited both VEGF-induced vessel sprouting in rat aortic ring assay and VEGF-induced vessel formation in the mouse Matrigel plug assay. Moreover, capsaicin was able to suppress tumor-induced angiogenesis in chick chorioallantoic membrane assay. Capsaicin caused G(1) arrest in endothelial cells. This effect correlated with the down-regulation of the expression of cyclin D1 that led to inhibition of cyclin-dependent kinase 4-mediated phosphorylation of retinoblastoma protein. Signaling experiments show that capsaicin inhibits VEGF-induced p38 mitogen-activated protein kinase, p125(FAK), and AKT activation, but its molecular target is distinct from the VEGF receptor KDR/Flk-1. Taken together, these results demonstrate that capsaicin is a novel inhibitor of angiogenesis and suggest that it may be valuable to develop pharmaceutical drugs for treatment of angiogenesis-dependent human diseases such as tumors.
Cancer Res 2004 Jan 15
PMID:Capsaicin inhibits in vitro and in vivo angiogenesis. 1474 80


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