Spices have been used to add flavour, taste and colour in the food for centuries. They are also used as medicine and remedies for a variety of ailments. Scientific studies have done on spices which shows that spices can help in prevention and treatment of Breast Cancer because of their antioxidant, anti-inflammatory and immunomodulatory effects. These spices include Turmeric, Black Pepper, Black Cumin, Ginger, Garlic, Red chilli pepper, Rosemary, Clove, Coriander and Wasabi which contained several important bioactive compounds, such as curcumin, thymoquinone, eugenol, piperine and capsaicin. These compounds help in preventing proliferation, migration and invasion of tumours. Curcumin found in Turmeric is a polyphenolic compound, which exhibits a number of therapeutic effects, including anti-cancer properties. Piperine compound that found in Black Pepper appears to thwart the growth of early cells that lead to breast cancer. it helps in halting the growth of stem cells (Cancerous stem cells are believed to fuel tumour growth) that give rise to breast cancer and exerts antitumor activities. Piperine also induced apoptosis in triple-negative breast cancer cells via the mitochondrial pathway. The spices, when used in combination, reduced the number of stem cells but did not harm normal breast cells. Thymoquinone is the predominant bioactive component extracted from black cumin and has been shown to possess antineoplastic and anti-proliferative activity against multifarious tumours. Ginger is rich in several bioactive phenolics, such as gingerols, paradols and shogaols which possess antioxidant, anti-inflammatory, antifungal, anti-mycobacterial, and anticarcinogenic proprieties. Garlic possesses cancer-preventive potential and significant enhancing effects on the immune system. Red chilli pepper contains Capsaicin abundantly which have an anticancer effect on the body. Rosemary contains Carnosic acid, carnosol and rosmanol which are active components and cause anti-cancer activity. Clove has Eugenol and Oleanolic acid which exerts antiseptic, antibacterial, antifungal, and anticancer properties and causes antitumor activity. Ethyl acetate extract of Coriander roots possessed antiproliferative activity on Breast Cancer cells. Besides, linalool, abundant in coriander, is one of the active components responsible for its anticancer effect. Hexyl Isothiocyanate present in Wasabi is an aromatic component which helps in reducing breast cancer cells.
SPICES CAN HELP PREVENT BREAST CANCER
