Biologists have known for nearly a century that some types of cancer cells consume significantly more glucose than normal cells.
Regular cells burn most of a sugar molecule in their mitochondria in order to make energy, which is why mitochondria are often referred to as cellular “power plants.”
Cancer cells, however, function quite differently. They rely heavily upon another energy-producing process in the metabolism of sugar called glycolysis. This produces energy faster, but also extracts much less of it from the sugar molecule. Cancer’s preference for glycolysis has been dubbed the “Warburg effect,” after German physiologist, and Nobel Prize winner, Otto Warburg, who was the first to demonstrate it experimentally.
It has never been entirely clear why the difference exists. Cancer cells presumably need a considerable amount of energy in order to grow and proliferate throughout the body. How do they do it?
Chili pepper is a culinary element consumed worldwide, especially in China, Mexico, and Italy. Capsaicin is a biologically active alkaloid produced by chili peppers that produce their spicy flavor. The irritation produced by these plants is probably a protective mechanism, evolved to deter animals (like us) from devouring them. But ironically, these compounds, which ostensibly emerged to harm us, may actually offer certain health benefits when eaten – like with respect to cancer.