Adding herbs and spices to your foods can help enhance the flavours and make them more enjoyable to eat. But did you know that certain spices are beneficial for your health as a cancer patient and can also help others prevent the disease?
For centuries, Indian culture has used spices to improve health and prevent disease. A growing body of research – primarily lab studies – is now zeroing in on the role-specific spices may play in reducing cancer risk. Spices can potentially inhibit the bioactivation of carcinogens, decrease free radical formation, suppress cell division and promote apoptosis in cancerous cells, regulate inflammation, and suppress microbial growth. There are dozens of spices that have pointed to cancer protection in lab studies, with much of the research in its early phases. Some of the spices relatively well studied in cancer prevention include turmeric and garlic. Research is emerging in other spices and cancer risks, such as black pepper, allspice and cinnamon.
Below are some commonly used herbs and spices that can keep cancer away!
TURMERIC (Haldi)
The king of spices Turmeric contains the powerful polyphenol Curcumin that has been clinically proven to retard the growth of cancer cells in bone, breast, brain, colon, stomach, bladder, kidney, prostate and ovary. It can also kill the cancer cells by apoptosis (a programmed cell death). Turmeric stands as one of the most extensively studied spices, with over 1,700 lab studies published over the last few decades for its anti-inflammatory and anti-cancer properties. Adding a small amount to chicken or vegetable dishes, or making turmeric milk or tea is commonly practised in Indian households and this is considered beneficial for health.
However, it is not recommended to take turmeric as a supplement when you are undergoing cancer treatment as it could interact with treatment medications or cause unwanted side effects.
GARLIC (Lahsun)
Although, not quite a herb or spice, garlic is another most important spice that is used in treating cancer. Technically a vegetable, garlic is considered a spice because it is typically used for flavouring. Garlic is abundant in phytochemicals: it contains flavonoids, anti-oxidants, but is especially understudy for its sulphur-containing compounds. AICR’s report and its continuous updates conclude that garlic protects against colon, stomach, intestinal, and prostate cancer. It has the ability to inhibit the production of cancer-causing properties, speed up the repairing process of DNA and to decelerate the proliferation of cancer cells. One clove per day is the recommended adult dosage of fresh garlic.
BLACK PEPPER (Kali Mirch)
Black pepper contains anti-oxidant piperine. A study conducted in Michigan's cancer institute concluded that the black pepper along with turmeric can prevent the growth of cancerous stem cells in breast tumours. Piperine, when tested independently, exhibits anti-inflammatory, antioxidant and anticancer activities in cell studies. In addition, studies have found that piperine in combination with the green tea, which is another cancer-preventing food, increased the bioavailability of the compound EGCG (epigallocatechin-3-gallate) found in it. However, an important point to note is that Black pepper has always been in negative news for being infected with Aspergillus fungi and thus it is important to store black pepper very well in moisture-less conditions and use in extremely limited amounts. Also, it is advised not to consume black pepper which has been stored for a very long time and in humid conditions.
CINNAMON (Dalachini)
Cinnamon is another popular spice found in an Indian kitchen and has long been known to help control blood glucose levels in people with diabetes. Recent research has found that cinnamon also has anti-inflammatory and anti-oxidant benefit as well. This can especially be important for people with cancer before and after treatments. Cinnamon is a natural food preservative, and a source of iron and calcium. It is useful in reducing tumour growth, as it blocks the formation of new vessels in the human body. However, like turmeric, more research is needed regarding cinnamon supplements and medication interactions for cancer patients. Taking about a half teaspoon of cinnamon powder with honey in your tea, oatmeal or porridge every day goes a long way for health.
GINGER (Adrak)
This humble spice boasts of medicinal qualities that help lowering cholesterol, boost metabolism and kill cancer cells. Whether used as a fresh root or ground powder, ginger can provide benefits cancer patient as it has been shown to help relieve or lessen the severity of nausea. It is an anti-oxidant and a natural cancer fighter. The active compounds 6-gingerol and 6-shogaol exhibit anti-cancer properties against the gastrointestinal tract and help in cancer cell death. Ginger not only enhances flavour in cooking but also has anti-oxidant properties and is a natural cancer fighter. Adding to vegetable dishes, fish/ chicken preparations, salads, soups and teas is a great way to incorporate it in the diet.
SAFFRON (Kesar)
Saffron considered the most expensive spice in the world, contains a natural carotenoid dicarboxylic acid called ‘Crocetin’ which is its primary cancer-fighting element. In vivo animal studies have found that saffron not only inhibits the progression of the disease but also decreases the size of the tumour. Adding strands of saffron threads in milk is something we all have grown up seeing for ages and generations in our homes. Another way to incorporate it in our diet is through adding in soups, and porridges too.
FENNEL (Saunf)
Fennel is highly rich in phytonutrients and antioxidants. ‘Anethole’, a major constituent of fennel resists and restricts the adhesive and invasive activities of cancer cells. It suppresses the enzymatic regulated activities behind cancer cell multiplication. Another test-tube study observed that fennel extract stopped the spread of human breast cancer cells and induced cancer cell death. Animal studies also suggest that extract from the seeds may protect against breast and liver cancer. Although these results are promising, human studies are needed before fennel or its extract can be recommended as an alternative treatment for cancer. However, people with cancers that are sensitive to estrogen should also avoid the use of fennel.
CUMIN (Jeera)
Cumin is used generously in almost every Indian dish. It aids digestion but, its health benefits go beyond. A portent herb with anti-oxidant characteristics, cumin seeds contain a compound called ‘Thymoquinone’ that checks the proliferation of cells responsible for prostate cancer. In one study, rats that were fed cumin were protected from colon cancer.
CHILLI PEPPERS (Lal Mirch)
Chilli peppers have properties that plausibly could either increase or decrease a person’s risk of developing colorectal cancer, but their consumption in relation to disease risk has not been well studied. It constitutes of capsaicin that induces the process of apoptosis that destroys potential cancer cells and inhibits the growth of tumour cells considerably. It is a commonly used, promising spice with anti-cancer properties, however, an overdose of chilli peppers should be restrained.
OREGANO (Sathara)
Much of the research in cancer comes from test tubes or animal models, so people should view the results with caution and never use oils as a replacement for medical treatment.
How and how much?
The potential for spices to affect cancer risk is an appealing area of study for scientists because spices are non-caloric and eaten in combination with other foods. All spices have different antioxidant potentials, and it’s possible that some spices may have a greater impact on one type of cancer than another or be beneficial across all cancers. Several trials and studies are being conducted to better understand how much of each spice is needed for cancer protection.
While these herbs and spices are great additions to your food, they are not recommended to take in supplement form as they are usually in high doses or could interact with your treatment medications. When adding spices and herbs to foods in a limited amount, there is minimal risk of interaction because of the small amount you will use while cooking, so flavour away! However, you should always ask your doctor or healthcare provider before starting a new spice or herb during your treatment.
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