Pack a powerful anti-cancer punch
Turmeric - Curcumin
Known as a staple in the Indian diet, turmeric and its powerful derivative compound curcumin have rapidly gained attention as a potent antioxidant compound that is used to prevent and treat many forms of cancer. Curcumin is taking its rightful place among a small handful of agents that fight cancer at the genetic level by inhibiting ten critical initiation steps necessary for development and progression of the disease. The spice has demonstrated efficacy in more than 240 peer reviewed research studies over the past year alone. Scientists continue to provide conclusive evidence that indicates most health-minded adults should include the spice as part of their regular diet.
Cloves
The anti-cancer agents present in the clove plant, may lead to development of new drugs in combating the deadly Cancer, goes the recent findings of Scientists in the UAE, and they have found a new mechanism to do so.
The clove extract contains an agent which has the ability to kill cancer cells in the human body.
Ginger - Gingerol
Ginger and turmeric both contain anti-inflammatory molecules. Curcumin in turmeric and gingerol in ginger. They block the production of the main enzyme used by cancer cells to cause inflammation. Eating turmeric daily lessens the amounts of inflammatory molecules in the blood.
Curcumin and gingerol have also been shown to directly target certain types of cancer cells causing them to self-destruct. They may also prevent new blood vessels, needed by tumours to grow, from forming.
Cumin and ginger have also been shown to block the development of cancers caused by carcinogenic substances, such as colon cancer.
Hot Chillies
Capsaicin -- the compound that makes chili peppers spicy -- can kill cancer cells without harming healthy cells, with no side effects, according to a new study by researchers at Nottingham University in the UK.
The study, led by Dr. Timothy Bates, found that capsaicin killed laboratory-grown lung and pancreatic cancer cells by attacking tumor cells' source of energy and triggering cell-suicide.
"This is incredibly exciting and may explain why people living in countries like Mexico and India, who traditionally eat a diet which is very spicy, tend to have lower incidences of many cancers that are prevalent in the Western world," Bates said.
"We appear to have discovered a fundamental weakness with all cancer cells. Capsaicin specifically targets cancerous cells, leading to the possibility that a drug based on it would kill tumors with few or no side effects for the patient," he said.
Mustard
Mustard seeds is said to curb the growth of cancer cells. "it also has anti inflammatory properties and is said to restore normal sleeping patterns in women with symptoms of menopause," says Maithili. It also reduces severity of asthma and lowers high blood pressure.
Graviola
Turmeric - Curcumin
Known as a staple in the Indian diet, turmeric and its powerful derivative compound curcumin have rapidly gained attention as a potent antioxidant compound that is used to prevent and treat many forms of cancer. Curcumin is taking its rightful place among a small handful of agents that fight cancer at the genetic level by inhibiting ten critical initiation steps necessary for development and progression of the disease. The spice has demonstrated efficacy in more than 240 peer reviewed research studies over the past year alone. Scientists continue to provide conclusive evidence that indicates most health-minded adults should include the spice as part of their regular diet.
Cloves
The anti-cancer agents present in the clove plant, may lead to development of new drugs in combating the deadly Cancer, goes the recent findings of Scientists in the UAE, and they have found a new mechanism to do so.
The clove extract contains an agent which has the ability to kill cancer cells in the human body.
Ginger - Gingerol
Ginger and turmeric both contain anti-inflammatory molecules. Curcumin in turmeric and gingerol in ginger. They block the production of the main enzyme used by cancer cells to cause inflammation. Eating turmeric daily lessens the amounts of inflammatory molecules in the blood.
Curcumin and gingerol have also been shown to directly target certain types of cancer cells causing them to self-destruct. They may also prevent new blood vessels, needed by tumours to grow, from forming.
Cumin and ginger have also been shown to block the development of cancers caused by carcinogenic substances, such as colon cancer.
Hot Chillies
Capsaicin -- the compound that makes chili peppers spicy -- can kill cancer cells without harming healthy cells, with no side effects, according to a new study by researchers at Nottingham University in the UK.
The study, led by Dr. Timothy Bates, found that capsaicin killed laboratory-grown lung and pancreatic cancer cells by attacking tumor cells' source of energy and triggering cell-suicide.
"This is incredibly exciting and may explain why people living in countries like Mexico and India, who traditionally eat a diet which is very spicy, tend to have lower incidences of many cancers that are prevalent in the Western world," Bates said.
"We appear to have discovered a fundamental weakness with all cancer cells. Capsaicin specifically targets cancerous cells, leading to the possibility that a drug based on it would kill tumors with few or no side effects for the patient," he said.
Mustard
Mustard seeds is said to curb the growth of cancer cells. "it also has anti inflammatory properties and is said to restore normal sleeping patterns in women with symptoms of menopause," says Maithili. It also reduces severity of asthma and lowers high blood pressure.
Graviola
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Garlic
Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.
Grapefruits and Lemons
Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.[link]
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