Genetic research has enabled scientists to classify breast cancer. It is categorized according to the presence or absence of three receptors that are known to promote breast cancer: estrogen,
progesterone, and the epidermal growth factor receptor 2 (HER2).
Breast cancers that test positively for HER2 typically respond well to treatment and even to some specific drugs.
However, there are types of cancer that test negatively for HER2, as well as for estrogen and progesterone.
As some research have shown, triple-negative cancer is more strenous to treat, with chemotherapy being the only option.
The researchers tested the effect of an active ingredient commonly found in chili or pepper called capsaicin which is a model for triple-negative breast cancer.
The scientists were motivated by existing research, which suggests that several transient receptor potential (TRP) channels influence cancer cell growth. TRP channels are membranous ion channels that conduct calcium and sodium ions, and which can be influenced by several stimuli including temperature or pH changes.
One of the TRP channels that play a significant role in the development of several diseases and received a great deal of attention from researchers is the olfactory receptor.
Capsaicin has also been shown to induce cell death and inhibit cancer cell growth in several types of cancer, including colon and pancreatic cancer.
Olfactory receptors are proteins that bind smell molecules together and are located on olfactory receptor cells lining the nose.
The scientists found that the receptor appeared very frequently. It is normally found in the fifth cranial nerve, which is called the trigeminal nerve.
This olfactory receptor is activated by the spicy molecule capsaicin as well as by helional - a chemical compound giving the scent of fresh sea breeze.
CREDIT: MEDICAL NEWS DAILY
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