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López-Carrillo, L., Camargo, M.C., Schneider, B.G., Sicinschi, L.A., Hernández-Ramírez, R.U., Correa, P. and Cebrian, M.E. (2012) Capsaicin Consumption, Helicobacter pylori CagA Status and IL1B-31C>T Genotypes: A Host and Environment Interaction in Gastric Cancer. Food and Chemical Toxicology, 50, 2118-2122.
http://dx.doi.org/10.1016/j.fct.2012.02.043

has been cited by the following article:

• TITLE: Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers

  AUTHORS: Siwei Cao, Huoji Chen, Shijian Xiang, Junhui Hong, Lidong Weng, Hongxia Zhu, Qiang Liu

  KEYWORDS: Chili Peppers, Capsaicin, Anticarcinogen, Mechanism

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.19, December 9, 2015

  ABSTRACT: Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.