Ginger and chilli may reduce cancer risk

New research published in Journal of Agricultural and Food Chemistry now suggests that eating chilli and ginger together could help prevent cancer.

Earlier some research had suggested that capsaicin, found in chilli might cause cancer.

The researchers of the American Chemical Society have shown in animal (mouse) studies that 6-gingerol found in ginger, could counteract capsaicin’s potentially harmful effects.

The researchers say that 6-gingerol could lower the risk of cancer due to capsaicin, if used together.

Both chili peppers and ginger are widely used as spices in certain Asian cuisines and have been studied for potential health effects.

Although some studies have shown that peppers can have benefits, others suggest that diets rich in capsaicin might be associated with stomach cancer.

Ginger, however, has shown promise as a health-promoting ingredient.

Next time you make meals, make sure you use both chilli and ginger!