Capsaicin is the spicy compound that puts the “hot” in hot peppers. Evolutionarily speaking, Capsaicin likely plays a protective role for the pepper plant trying to reproduce itself, and so it seems fitting that this spicy compound may also prove useful in protecting us from cancer progression and spread. In past studies, Capsaicin has been shown to induce cell death and inhibit cancer cell growth in colon and pancreatic cancer. Because Triple Negative Breast Cancer (TNBC) is more difficult to treat, scientists set out to explore whether Capsaicin has any effects on TNBC cells. The results indicate the Capsaicin negatively impacts the ability of TNBC cells to spread. Read more here.