Researchers at the University of California, San Diego School of Medicine report that dietary capsaicin – the active ingredient in chili peppers – produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of…
Pepper and halt: Spicy chemical may inhibit gut tumors
Friday, August 1, 2014
Pepper and halt: Spicy chemical may inhibit gut tumors
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