The anti‐cancer dietary compound capsaicin shows higher bioavailability in the lung than other organs (644.2)

Abstract

Capsaicin, spicy ingredient of chili peppers, is used to topically treat pain and inflammation associated with a variety of diseases. Data from our laboratory shows that capsaicin displays apoptotic activity in human small cell lung cancer (SCLC). The anti‐neoplastic effect of capsaicin is dependent on it attaining a suitable concentration at the target organ site. Although, the anti‐tumor activity of capsaicin has been demonstrated in multiple mice models, the bioavailability of capsaicin or its concentration in the relevant tissues is yet to be determined in nude mice. Here we show that capsaicin can be readily detected in the liver, lungs, kidney and serum of mice within 15 minutes of oral administration. The concentration capsaicin in these organs was found to be maximal at 60 minutes post‐administration. Most interestingly, the greatest amount of capsaicin was found in the lungs. The rate of degradation of capsaicin in the lungs was slower than the other organs. The administration of capsaicin in AIN76A diet suppressed the growth rate of SCLC tumors xenotransplanted in nude mice. HPLC analysis demonstrated the presence of capsaicin in the SCLC tumors these nude mice. We believe that the high bioavailability of capsaicin in the lungs reinforces its potential as a therapeutic agent for SCLC.Grant Funding Source: Supported by an NIH R15‐Area Grant, and a FAMRI YCSA Grant