Project Description
Small cell lung cancer accounts for about 15 percent of lung cancers and has a 5-year survival rate of only 5 percent. Emerging evidence shows that capsaicin, found in chili peppers, can suppress the growth of small cell lung cancer and other cancers. This study will examine whether or not capsaicin can inhibit the spread of small cell lung cancer to distant organs, as well as how it works. Results could lead to the development of a new nutrition-based treatment for this cancer.
