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Curry versus cancer: Potential of some selected culinary spices against cancer with in vitro, in vivo, and human trials evidences

Publication Type : Journal Article

Publisher : Journal of Food Biochemistry

Source : Journal of Food Biochemistry. 2020 Jun 11: e13285

Url :

Campus : Kochi

School : School of Pharmacy

Center : Research & Projects

Department : Pharmacognosy

Verified : Yes

Year : 2020

Abstract : 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.

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