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Several investigators have reported the ability of capsaicin to inhibit events associated with the promotion of cancer. However, the effects of capsaicin on human leukemic cells have never been investigated.
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Hot red chili peppers, which belong to the plant genus Capsicum, are among the most heavily and frequently consumed spices throughout the world. Their principal pungent ingredient is the phenolic substance capsaicin (8-methyl-N-vanillyl-6-nonenamide).
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