There are persuasive epidemiological and experimental evidences that dietary phytochemicals have anti-cancer activity. Capsaicin is a bioactive phytochemical abundant in red and chili peppers. While the preponderance of the data strongly indicates significant anti-cancer benefits of capsaicin, more information to highlight molecular mechanisms of capsaicin’s action is required to improve our knowledge and propose a potential therapeutic strategy to use capsaicin against cancer. Capsaicin has been shown to alter the expression of several genes that are involved in cancer cell survival, growth arrest, angiogenesis and metastasis. Recently many research groups including ours found that capsaicin targets multiple signaling pathways and oncogenes/tumor
