Role of Indian spices in cancer prevention: A Review

Abstract Indian Spices from time immemorial were considered with the philosophic concepts of improving health. Laboratory research has further demonstrated the effectiveness of a number of bioactive dietary components that have the ability to prevent cancer and other chronic diseases. Cytotoxic effects of numerous herbal extracts against cancerous cells have been reported. Research provides strong support for the future acceptance of natural compounds as chemo-preventive agents. In Indian cooking variety of spices are used for their specific delicious taste. Research on the health benefits of spices over the last century has elucidated the effects of spices as antioxidant, anti-inflammatory, anti-microbial, cardioprotective, neuroprotective and anti-cancer compounds. There has been a growing realization that spices possess anticarcinogenic properties which is supported by experimental evidences. Cancer chemoprevention is the inhibition or reversal of preinvasive carcinogenesis before cellular invasion across the basement membrane. The goals are to prevent incident precursors and cancer, regress prevalent precursors, and/or suppress recurrent precursors. The focus of cancer medicine in the 21st century is moving towards improved prediction of risk, prevention of disease, preservation of health, personalization of treatment, and more patient participation in decision-making.

Keywords Indian Spices, Cancer chemoprevention, Herbal Extracts.

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