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Capsaicin pepper, cancer and ethnicity.
Med Hypotheses
October 2002
Department of Family and Preventive Medicine, University of Utah, Salt Lake City, Utah 84111-5120, USA.
The 'hot' sensation produced by exposure to pepper is apparently due to two natural carcinogens: capsaicin in chili type peppers and safrole in black/white pepper. There are four cookeries in the United States that are noted for their high pepper content: Mexican-American, Cajun, white Creole, and black Creole. Each is largely confined to a single ethnic-cultural group which is concentrated in some counties.
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