Cancer-killing chile compound
Capsaicin, the chemical compound that is responsible for the burning sensation when we eat certain chile peppers, can kill cancer cells by directly targeting their energy source, according to scientists at the University of Nottingham. They hope that this discovery will lead to the development of a new generation of anti-cancer drugs that will kill tumors with few or no side effects for the patients.

The scientists showed that the family of compounds to which capsaici…

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