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Capsaicin intake and oral carcinogenesis:a systematic review

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Capsaicin intake and oral carcinogenesis:a systematic review

dc.contributor.author	Mosqueda Solís, Andrea	es
dc.contributor.author	Lafuente-Ibáñez de Mendoza, Irene	es
dc.contributor.author	Aguirre Urizar, José Manuel	es
dc.contributor.author	Mosqueda Taylor, Adalberto	es
dc.date.accessioned	2023-06-16T08:36:39Z
dc.date.available	2023-06-16T08:36:39Z
dc.date.issued	2021	es
dc.identifier.citation	Mosqueda-Solís, A., Lafuente-Ibáñez de Mendoza, I., Aguirre-Urizar, JM., & Mosqueda-Taylor, A. (2021). Capsaicin intake and oral carcinogenesis: A systematic review. En Medicina Oral Patología Oral y Cirugia Bucal (pp. e261-e268). Medicina Oral, S.L. https://doi.org/10.4317/medoral.24570	es
dc.identifier.uri	https://hdl.handle.net/10550/88020
dc.description.abstract	Chili is the most heavily and frequently consumed spice, either as a flavouring or colouring agent, and it is also a major source of pro-vitamin A, vitamin E and C. The main capsinoidcapsaicinoid found in chili peppers is capsaicin. It has been demonstrated that capsaicin acts as a cancer-suppressing agent through its antioxidant and anti-inflammatory effects, by blocking several signal transduction pathways. Oral squamous cell carcinoma is one of the most prevalent cancer worldwide. It is noteworthy that in countries where populations of diverse ethnic groups co-exist, differences have been observed in terms of incidence of oral cancer. The variances in their diet could explain, at least in part, these differences. The objective of this systematic review is to explore if there is evidence of a possible relationship between capsaicin intake and the incidence of oral squamous cell carcinoma, and discuss such association. A bibliographical search was made in PubMed, Scopus and Web of Science databases, and finally 7 experimental studies were included; OHAT risk of bias tool was used to assess their quality. allAll the studies confirm that capsaicin is a chemopreventive agent that prevents the development of oral cancer, through inhibition of malignant cell proliferation and increase of apoptosis. More human studies are needed in order to clarify the real link between consumption of chili (capsaicin) and the prevalence of oral cancer.	es
dc.subject	edema	es
dc.subject	impacted third molar	es
dc.subject	pain	es
dc.subject	piezosurgery	es
dc.subject	trismus	es
dc.title	Capsaicin intake and oral carcinogenesis:a systematic review	es
dc.type	journal article	es_ES
dc.subject.unesco	UNESCO:CIENCIAS MÉDICAS	es
dc.identifier.doi	10.4317/medoral.24570	es
dc.type.hasVersion	VoR	es_ES
dc.identifier.url	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7980287/