According to researchers, ginger and red pepper can reduce the risk of cancer together.
Researchers in their animal studies on mice have found that the combination of ginger, known as 6-ginergol, can eliminate potentially harmful effects of capsaicin.
According to American researchers, 6-gingerol in combination with capsaicin can reduce the risk of cancer. Although some studies have shown that pepper has many benefits, but in some studies it has been shown that a capsaicin-rich diet is associated with gastric cancer.
For several weeks, researchers have used cats with susceptible lung cancer, either 6-gingerol or a combination of both. During the study, all mice receiving capsaicin only had lung cancer tumors, while only half of the 6-gingerol-fed rats were affected by this tumor. Interestingly, only 20% of the rats fed on the combination of these two substances were cancerous.