Turmeric gives that nice yellowish color to curry, and it is mostly used in Indian cuisine and traditional medicine. In the last few years scientists have conducted many studies and confirmed its power to fight cancer. Turmeric is packed with substances that inhibit tumor growth. Researchers have shown that this spice protects against colon cancer and melanoma, the deadliest type of skin cancer.
Rosemary
Rosemary is a powerful antioxidant that increases the blood flow to the brain and protects the brain from free radicals, thereby reducing the risk of stroke and many diseases, including Alzheimer’s. This herb increases both alertness and concentration, and thus provides effective performance of any activities associated with your memory.
People often use rosemary to marinate meat and there is a good reason why you should do the same. Rosemary contains acids and substances that fight bacteria and prevent the meat from spoiling. This method would also make the meat healthier and more delicious.
It is believed that rosemary stimulates the immune system, improves blood circulation and food digestion.
Chili
Chili is part of the same gender as hot peppers rich in capsaicin. It is amazingly effective in the treatment of inflammations, contributes to healthy food digestion and prevents the occurrence of polyps in the intestine.
Studies have also shown that people who eat chili regularly have lower risk of developing prostate cancer. Chili peppers are rich in vitamins A and C, meaning they strengthen the immunity and inhibit cancer growth.
Garlic
Prevents lung cancer
Garlic is often referred to as an antibiotic, and it has been long used as both remedy and prevention. Studies have confirmed that people who eat garlic regularly have lower risk of developing cancer, and it is also efficient in the prevention against breast and lung cancer.
Oregano
Oregano scientifically named Origanum vulgare by Carolus Linnaeus, is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.
Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. In test-tube studies, it also has shown antimicrobial activity against strains of the food-borne pathogen Listeria monocytogenes.
Oregano confirms its worth as a potential agent against prostate cancer. Consisting of anti-microbial compounds, just one teaspoon of oregano has the power of two cups of red grapes! Phyto-chemical 'Quercetin' present in oregano restricts growth of malignant cells in the body and acts like a drug against cancer-centric disease
Rosemary
Rosemary (Rosmarinus officinalis) is a woody herb with fragrant needle-like leaves. Rosemary is native to the Mediterranean region and possesses a bitter, astringent taste and highly aromatic characteristics that complement a wide variety of foods. Rosemary is a member of the family Lamiaceae, and it contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol.
Due to its high antioxidant activity, crude and refined extracts of rosemary are now widely available commercially.While the data are difficult to interpret, when rosemary is added along with other herbs to a balsamic vinegar preparation used in soups and salads, it appears to provide protection again oxidative stress in humans (Dragan et al. 2007).
Considerable evidence also suggests that rosemary extracts, or its isolated components, can retard chemically induced cancers. For example, topical application of a rosemary extract has been reported to block the initiation and promotion phases of skin tumorigenesis (Huang et al. 1994).
Rosemary extracts and the active compounds carnosic acid and rosmarinic acid have been found to inhibit the proliferation of various human cancer cell lines, including human, small cell lung carcinoma, human prostate carcinoma, human liver carcinoma), human chronic myeloid leukemia, human breast adenocarcinoma, human prostate adenocarcinoma, and human breast adenocarcinoma; (Yesil-Celiktas et al. 2010).
Saffron
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus) plant native to Southwest Asia. It has historically been the world’s most expensive spice per unit weight. Saffron imparts a bitter taste and hay-like fragrance to food. Saffron likely contains more than 150 volatile and aroma-yielding compounds. A carotenoid, comprises >10% of dry saffron’s mass and is responsible for the rich golden-yellow hue created when saffron is added to food dishes. Picrocrocin, a bitter glucoside, is responsible for saffron’s flavor.
The natural carotenoid 'Crocetin' is the primary cancer-fighting element that saffron contains. It not only inhibits the progression of the disease but also decreases the size of the tumour by half, guaranteeing a complete goodbye to cancer. Though it is the most expensive spice in the world for it is derived from around 250,000 flower stigmas (saffron crocus) that make just about half a kilo, a few saffron threads come loaded with benefits you won't regret paying for.
Significant information points to the ability of saffron to inhibit cancer (Abdullaev 2003). Aqueous saffron preparations have been reported to inhibit chemically induced skin carcinogenesis (Das, Chakrabarty, and Das 2004). Both changes in carcinogen bioactivation and tumor proliferation appear to occur.
Saffron and crocus also have significant antitumorigenic properties. Similar to other spices, they appear to suppress cell growth in neoplastic cells to a greater extent than in normal cells (Aung et al. 2007). The ability of crocin to decrease cell viability occurs in a concentration- and time-dependent manner (Bakshi et al. 2009).
The effects of tumor suppression also have an impact on the longevity of the host. A significant increase in the life span of Dalton’s lymphoma-bearing animals was found in those provided with saffron.
Thyme
Thyme is another culinary and medicinal herb. Today, common usage refers to any or all members of the plant genus Thymus, also of the Lamiaceae family. Several active agents are reported, including thymol, carvacrol, apigenin, luteolin, tannins, terpinene, and other oils.
Kluth et al examined the effects of thyme on enzyme induction in cultured human liver carcinoma cells and human colon adenocarcinoma cells. They observed a thyme extract to activate promoters via the electrophile responsive element, thus providing potential clues about the mechanism by which thymol and carvacrol may influence enzyme expression and prevent cancer.
Mounting evidence suggests that cancers are not an inevitable consequence of aging but are preventable diseases. The evidence here suggests that spices may be factors in one’s diet that may lower cancer risk and affect tumor behavior. Spices have been consumed for centuries for a variety of purposes, such as flavoring agents, colorants, and preservatives, Without question, evidence exists that multiple processes, including proliferation, apoptosis, angiogenesis, and immunocompetence, can be influenced by one or more spices.
Mint
Traditionally, mint tea is used to relieve stomach ache, but it is also believed to improve food digestion. Mint helps in cases of diarrhea, bloating and irritable bowel syndrome.
Mint can also help you control sudden urges to vomit. It is often used in the treatment of colds, sore throat, sinus problems, and respiratory infections.
Mint oil relieves headache, muscle pain or toothache.
Chamomile
Chamomile is mostly prepared as tea, and it is widely known for its calming effect, so it is often used to soothe spasms. Regular consumption of chamomile tea balances pH values and reduces the risk of cancer. Chamomile is also efficient in treating canker sores, tongue and throat cancer.
Rosemary
Rosemary is a powerful antioxidant that increases the blood flow to the brain and protects the brain from free radicals, thereby reducing the risk of stroke and many diseases, including Alzheimer’s. This herb increases both alertness and concentration, and thus provides effective performance of any activities associated with your memory.
People often use rosemary to marinate meat and there is a good reason why you should do the same. Rosemary contains acids and substances that fight bacteria and prevent the meat from spoiling. This method would also make the meat healthier and more delicious.
It is believed that rosemary stimulates the immune system, improves blood circulation and food digestion.
Chili
Chili is part of the same gender as hot peppers rich in capsaicin. It is amazingly effective in the treatment of inflammations, contributes to healthy food digestion and prevents the occurrence of polyps in the intestine.
Studies have also shown that people who eat chili regularly have lower risk of developing prostate cancer. Chili peppers are rich in vitamins A and C, meaning they strengthen the immunity and inhibit cancer growth.
Garlic
Prevents lung cancer
Garlic is often referred to as an antibiotic, and it has been long used as both remedy and prevention. Studies have confirmed that people who eat garlic regularly have lower risk of developing cancer, and it is also efficient in the prevention against breast and lung cancer.
Oregano
Oregano scientifically named Origanum vulgare by Carolus Linnaeus, is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.
Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. In test-tube studies, it also has shown antimicrobial activity against strains of the food-borne pathogen Listeria monocytogenes.
Oregano confirms its worth as a potential agent against prostate cancer. Consisting of anti-microbial compounds, just one teaspoon of oregano has the power of two cups of red grapes! Phyto-chemical 'Quercetin' present in oregano restricts growth of malignant cells in the body and acts like a drug against cancer-centric disease
Rosemary
Rosemary (Rosmarinus officinalis) is a woody herb with fragrant needle-like leaves. Rosemary is native to the Mediterranean region and possesses a bitter, astringent taste and highly aromatic characteristics that complement a wide variety of foods. Rosemary is a member of the family Lamiaceae, and it contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol.
Due to its high antioxidant activity, crude and refined extracts of rosemary are now widely available commercially.While the data are difficult to interpret, when rosemary is added along with other herbs to a balsamic vinegar preparation used in soups and salads, it appears to provide protection again oxidative stress in humans (Dragan et al. 2007).
Considerable evidence also suggests that rosemary extracts, or its isolated components, can retard chemically induced cancers. For example, topical application of a rosemary extract has been reported to block the initiation and promotion phases of skin tumorigenesis (Huang et al. 1994).
Rosemary extracts and the active compounds carnosic acid and rosmarinic acid have been found to inhibit the proliferation of various human cancer cell lines, including human, small cell lung carcinoma, human prostate carcinoma, human liver carcinoma), human chronic myeloid leukemia, human breast adenocarcinoma, human prostate adenocarcinoma, and human breast adenocarcinoma; (Yesil-Celiktas et al. 2010).
Saffron
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus) plant native to Southwest Asia. It has historically been the world’s most expensive spice per unit weight. Saffron imparts a bitter taste and hay-like fragrance to food. Saffron likely contains more than 150 volatile and aroma-yielding compounds. A carotenoid, comprises >10% of dry saffron’s mass and is responsible for the rich golden-yellow hue created when saffron is added to food dishes. Picrocrocin, a bitter glucoside, is responsible for saffron’s flavor.
The natural carotenoid 'Crocetin' is the primary cancer-fighting element that saffron contains. It not only inhibits the progression of the disease but also decreases the size of the tumour by half, guaranteeing a complete goodbye to cancer. Though it is the most expensive spice in the world for it is derived from around 250,000 flower stigmas (saffron crocus) that make just about half a kilo, a few saffron threads come loaded with benefits you won't regret paying for.
Significant information points to the ability of saffron to inhibit cancer (Abdullaev 2003). Aqueous saffron preparations have been reported to inhibit chemically induced skin carcinogenesis (Das, Chakrabarty, and Das 2004). Both changes in carcinogen bioactivation and tumor proliferation appear to occur.
Saffron and crocus also have significant antitumorigenic properties. Similar to other spices, they appear to suppress cell growth in neoplastic cells to a greater extent than in normal cells (Aung et al. 2007). The ability of crocin to decrease cell viability occurs in a concentration- and time-dependent manner (Bakshi et al. 2009).
The effects of tumor suppression also have an impact on the longevity of the host. A significant increase in the life span of Dalton’s lymphoma-bearing animals was found in those provided with saffron.
Thyme
Thyme is another culinary and medicinal herb. Today, common usage refers to any or all members of the plant genus Thymus, also of the Lamiaceae family. Several active agents are reported, including thymol, carvacrol, apigenin, luteolin, tannins, terpinene, and other oils.
Kluth et al examined the effects of thyme on enzyme induction in cultured human liver carcinoma cells and human colon adenocarcinoma cells. They observed a thyme extract to activate promoters via the electrophile responsive element, thus providing potential clues about the mechanism by which thymol and carvacrol may influence enzyme expression and prevent cancer.
Mounting evidence suggests that cancers are not an inevitable consequence of aging but are preventable diseases. The evidence here suggests that spices may be factors in one’s diet that may lower cancer risk and affect tumor behavior. Spices have been consumed for centuries for a variety of purposes, such as flavoring agents, colorants, and preservatives, Without question, evidence exists that multiple processes, including proliferation, apoptosis, angiogenesis, and immunocompetence, can be influenced by one or more spices.
Mint
Traditionally, mint tea is used to relieve stomach ache, but it is also believed to improve food digestion. Mint helps in cases of diarrhea, bloating and irritable bowel syndrome.
Mint can also help you control sudden urges to vomit. It is often used in the treatment of colds, sore throat, sinus problems, and respiratory infections.
Mint oil relieves headache, muscle pain or toothache.
Chamomile
Chamomile is mostly prepared as tea, and it is widely known for its calming effect, so it is often used to soothe spasms. Regular consumption of chamomile tea balances pH values and reduces the risk of cancer. Chamomile is also efficient in treating canker sores, tongue and throat cancer.
