Curry versus cancer: Potential of some selected culinary spices against cancer with in vitro, in vivo, and human trials evidences.
cancer
chemoprevention
herbal compound
natural medicine
spice
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
03 2021
03 2021
Historique:
revised:
03
04
2020
received:
30
01
2020
accepted:
22
04
2020
pubmed:
12
6
2020
medline:
9
7
2021
entrez:
12
6
2020
Statut:
ppublish
Résumé
Spices are dietary agents with immense potential for cancer chemo-prevention. A wide variety of spices are extensively used as food flavoring agents which possess potent antioxidant, anti-inflammatory, and anticancer properties due to the presence of certain bio-active compounds in them. In vitro, in vivo studies and clinical trials of selected spices against various types of cancer are being specified in this review. Effect of certain putative dietary spices namely turmeric, clove, garlic, ginger, fennel, black cumin, cinnamon, pepper, saffron, rosemary, and chilli along with its role in cancer are being discussed. Literature search was conducted through PubMed, Google scholar, Science direct, and Scopus using the keywords "spice," "cancer," "natural medicine," "herbal compound," "bioactive compounds." About 4,000 published articles and 127 research papers were considered to grab the brief knowledge on spices and their anticancer potential on a predefined inclusion and exclusion criteria. PRACTICAL APPLICATION: Historically, spices and herbs are known for its traditional flavor, odor, and medicinal properties. Intensified risk of chronic and pervasive clinical conditions and increased cost of advanced drug treatments have developed a keen interest among researchers to explore the miscellaneous properties of herbal spices. Cancer is one of the deleterious causes of mortality affecting a huge number of populations worldwide. Arrays of cancer treatments including surgery, chemotherapy, and radiation therapy are used to compromise the disease but effective only when the size of the tumor is small. So, an effective treatment need to be developed that produces less side effects and herbal spices are found to be the promising agents. In this review, we illustrate about different in vitro, in vivo, and clinical studies of wide range of culinary spices having antineoplastic potential.
Substances chimiques
Antioxidants
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13285Informations de copyright
© 2020 Wiley Periodicals LLC.
Références
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