The Apoptotic and Antioxidant Effects of Capsaicin on Colorectal Cancer Cell Lines

Capsaicin is a natural alkaloid and one of the main active components found in spicy peppers, responsible for their hot taste. It possesses antioxidant and anti-tumor properties.

In this study, the effect of capsaicin on the expression of genes involved in apoptosis, such as Bax, Bcl2, Caspase3, p53, PPARγ, Nrf2, and the activity of antioxidant enzymes, including superoxide dismutase, catalase, and glutathione peroxidase, was investigated in LS-180 and HCT-116 human colorectal cancer cell lines.

Human colorectal cancer cell lines (LS-180 and HCT-116) were treated with various concentrations of capsaicin for 24 hours. The expression levels of genes, including Bax, Bcl2, Caspase3, Nrf2, PPARγ, and p53, were determined using the Real-time PCR method, and the activity of antioxidant enzymes was measured using colorimetric assays.

Analysis of gene expression results showed that capsaicin increased the expression levels of Bax, Bcl2, Caspase3, and p53 in both cell lines, but this increase was statistically significant in the LS-180 cell line. Capsaicin also significantly increased the expression of Nrf2 and PPARγ in both cell lines. The activity of antioxidant enzymes, including superoxide dismutase, catalase, and glutathione peroxidase, was increased in both cell lines compared to the control.

It appears that capsaicin may play a role in inducing apoptosis and reducing the proliferation of colorectal cancer cells through the upregulation of Nrf2, PPARγ, and p53 gene expression and the increase in antioxidant enzyme activity. Additionally, the upregulation of Bax and Caspase 3 expression suggests a potential mechanism for capsaicin-induced apoptosis and the reduction of colorectal cancer cell growth.