The goodness of Indian spices with cancer-fighting properties and the necessity of their inclusion to our eating habits.
Turmeric/Curcumin: This is the king of spices Turmeric contains the powerful polyphenol Curcumin that has been clinically proven to retard the growth of cancer cells causing prostate cancer, melanoma, breast cancer, brain tumour, pancreatic cancer and leukemia amongst a host of others. Curcumin promotes ‘Apoptosis’- (programmed cell death/cell suicide) that safely eliminates cancer breeding cells without posing a threat to the development of other healthy cells.
Fennel: Loaded with phyto-nutrients and antioxidants, cancer cells have nothing but to accept defeat when the spice is fennel. ‘Anethole’, a major constituent of fennel resists and restricts the invasive activities of cancer cells. It suppresses the enzymatic regulated activities behind cancer cell multiplication. A tomato-fennel soup with garlic make for an ideal entry prior to course meal.
Saffron: A natural carotenoid compound called ‘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, a complete goodbye to cancer. Though it is the most expensive spice in the world a few saffron threads come loaded with benefits you won’t regret paying for. Saffron threads can be used in milk, soups, and porridges.
Cumin: Yes, it aids digestion and that is why we like chewing a handful of cumin seeds at the end of every meal. However, its health benefits go beyond. A portent herb with anti-oxidant characteristics, cumin seeds contains a compound called ‘Thymoquinone’ that checks proliferation of cells responsible for prostate cancer. So, instead of loading your usual snack options with calories and oil, add this seasoning to your bread, fried beans or sauce, tadka dal and make the dish rich in flavour and high on health.
Cinnamon: It takes not more than a half teaspoon of cinnamon powder every day to keep cancer risk away. A natural food preservative, cinnamon is a source of iron and calcium. Useful in reducing tumour growth, it blocks the formation of new vessels in the human body. Some of the effective ways of including cinnamon in your diet are:
-Start your day with a cup of cinnamon tea
-Make your breakfast meal a super healthy one by adding this spice to your
-Honey and cinnamon in your glass of milk before going to bed.
Capsaicin (Chilli/Bell peppers): A promising spice with anti-cancer properties. Capsaicin induces the process of apoptosis that destroys potential cancer cells and reduces the size of leukemia tumour cells considerably. It can be concluded that apart from setting our tongues on fire, bell peppers can scare cancer pathogens off too.
Ginger: This humble spice boasts of medicinal qualities that help lowering cholesterol, boost metabolism and kill cancer cells. Easily added to vegetable dishes, fish preparations and salads, ginger enhances the flavour in cooking.
Garlic: The most powerful anti-cancer spice. It lowers the risk of developing all types of cancers especially colon, stomach, intestinal, and prostate cancer. It has strong antibacterial properties as well as the ability to block formation and halt activation of cancer-causing substances. It stops cancer growth and kills cancer cells. Recommended adult dosage of fresh garlic approximately one clove per day.
Others: Cloves, anise, basil, fenugreek, mustard, mint leaves, rosemary, Limonin (fresh lemon), virgin olive, vinegar and avocado are other cancer-fighting diet components.