Ginger-chilli reduces cancer risk

If you are one who loves hot-n-spicy food, then this is of course a news for you to cherish.

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New evidence suggests eating chilli and ginger together could help prevent cancer.

Some earlier research has suggested that capsaicin, the compound that gives chili peppers their kick, might cause cancer. Now American Chemical Society researchers have shown in mouse studies that the pungent compound in ginger, 6-gingerol, could counteract capsaicin's potentially harmful effects. In combination with the capsaicin, 6-gingerol could lower the risk of cancer, they say.