Wednesday, April 9, 2008

Red Chiles

Help fight: Pancreatic Cancer

The part of the chile that makes it hot, called capsaicin, may help fight pancreatic cancer, according to researchers at the University of Pittsburgh Cancer Institute.

Capsaicin inhibits the growth of pancreatic cancer cells while not affecting normal cells. Red chile peppers have also been shown to have antioxidant properties, and they contain Vitamin C.

Daily dose: Include one half to 1 whole red chile pepper as part of your daily vegetable requirement. Use them in your cooking as a healthy way to add flavor.