Baboota, R.K., Murtaza, N., Jagtap, S., Singh, D.P., Karmase, A., Kaur, J., Bhutani, K.K., Boparai, R.K., Premkumar, L.S., Kondepudi, K.K. and Bishnoi, M. (2014) Capsaicin-Induced Transcriptional Changes in Hypothalamus and Alterations in Gut Microbial Count in High Fat Diet Fed Mice. The Journal of Nutritional Biochemistry, 25, 893-902.
http://dx.doi.org/10.1016/j.jnutbio.2014.04.004

has been cited by the following article:

• TITLE: Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers

  AUTHORS: Siwei Cao, Huoji Chen, Shijian Xiang, Junhui Hong, Lidong Weng, Hongxia Zhu, Qiang Liu

  KEYWORDS: Chili Peppers, Capsaicin, Anticarcinogen, Mechanism

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.19, December 9, 2015

  ABSTRACT: Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.