New Scientist is carrying this article detailing new research in prostate cancer treatment. By using concentrated capsaicin, the compound that makes chili peppers taste "hot", scientists were able to trigger "programmed cell death" in human prostate cancer cells implanted in mice. The research provides potential pathways for developing new treatments in post-operative cancer patients to ensure cancer does not return.

Don't start rushing out to buy jalapenoes just yet though... according to the article, "A 200-pound (90-kilogram) person would have to eat about 10 fresh habañera peppers – one of the hottest chillies around – per week to consume an amount of capsaicin equivalent to the levels received by Koeffler’s mice."

Ouch!