Nutrition and Cancercapsaicin Treatment Reduces Tumor Growth, Tumor Cell Proliferation Ex Vivo and Partially Reverses Cancer Cachexia in Walker 256 Tumor-Bearing Rats

Abstract

Capsaicin (trans-8-methyl-n-vanillyl-6-nonenamide) is the main pungent component found in hot peppers.

Aim: In this study, we investigated the effect of capsaicin treatment on tumor growth and the metabolic indicators of cachexia in Walker 256 tumor-bearing rats.

Methods: Male Wistar rats were inoculated subcutaneously in the right flank with 1 ml of a sterile suspension of 3 × 10⁷ Walker tumor cells. The treated groups received capsaicin intraperitoneal 5 mg/kg body weight for 13 days.

Results: The tumor weight on Day 14 in the non-treated group was 18 g. The rats also had a body weight loss, hypoglycemia, hyperlactacidemia, hypertriacylglycerolemia, and a depletion in glycogen storage. Treatment with capsaicin decreased tumor growth by 49% and a reversal of triacylglycerol serum. We also found a 32% reduction in tumor cell proliferation ex vivo. Lactate serum concentrations and body weight were lower but did not reach control levels.

Conclusion: The treatment with capsaicin reduces tumor growth and cellular proliferation along with increased apoptosis and partial cachexia reversal.

Acknowledgments

The authors acknowledge Friends of the Clinical Hospital at UFPR.

Disclosure Statement

The authors declare no conflict of interest.

Additional information

Funding

The authors acknowledge funding support from the Brazilian Federal Agencies CAPES and CNPQ, the Brazilian National Council of Technological and Scientific Development (CNPq).