Spices that protect against cancerBy Vika https://pictolic.com/en/article/spices-that-protect-against-cancer
Proper nutrition is one of the most important elements of cancer prevention. Doctors emphasize that our diet must be present: olive oil, nuts, foods rich in fiber and omega-3 acids, as well as fruits and vegetables, especially bright colors because the substances they contain - beta-carotene or lycopene - protect cells from damage. However, spices also play an important role in cancer prevention. Learn about seven spices that protect against cancer.
1. Oregano or oregano.
The anti-cancer properties of oregano are due to the record number of flavonoids contained in it, including apigenin and luteolin. These substances cause the death of "bad cells", such as pancreatic cancer, which is considered one of the most aggressive cancers. (Photo: Shutterstock).
Scientists from the University of Missouri believe that parsley can be used in the treatment of breast cancer. In their study, scientists showed that the apigenin present in it stimulates the death of breast tumor cells and prevents their spread. Parsley is also recommended to be eaten for the prevention of lung cancer. Essential oils, which are responsible for their characteristic taste, neutralize carcinogens inhaled into the lungs, including those found in cigarette smoke. (Photo: Shutterstock).
3. Red pepper.
Capsaicin, found in red peppers, has anti-cancer properties. According to research, this substance promotes the self-destruction (apoptosis) of cancer cells. Scientists warn, however, that eating hot red pepper in large quantities can have the opposite effect, in particular, leading to stomach cancer.
In medicine, capsaicin is used as an appetite stimulant and as an analgesic (prolonged contact with capsaicin reduces the sensitivity of nerve endings). (Photo: Shutterstock).
Scientists have found that garlic contains about 30 substances that have anti-cancer properties. The best known of these is allicin, to which garlic owes its characteristic pungent odor. Allicin is a strong antioxidant and also has strong antibacterial properties. Studies in China have shown that eating raw garlic at least twice a week can reduce the risk of developing lung cancer by 40 percent. The sulfur derivatives present in garlic protect cells from stomach and colon cancer. (Photo: Shutterstock).
Curcumin, the active compound in turmeric, destroys cancer cells and promotes self-destruction. Researchers at the University of Texas at Houston have found that this compound inhibits (suppresses) the growth of breast cancer and prevents the formation of metastases. Other studies have shown that curcumin limits the development of colon, liver, stomach, ovarian, and leukemia cancers. (Photo: Shutterstock).
Scientific studies have shown that saffron inhibits the spread of liver cancer cells and promotes their death. Also known are the anti-inflammatory and antioxidant properties of saffron, which is one of the most expensive spices in the world. An interesting fact: to obtain one kilogram of this spice, 150 thousand flowers are needed. (Photo: Shutterstock).
Scientists hope that ginger could be a cheap and effective way to prevent cancer. Studies have shown that regular consumption of ginger or dietary supplements containing it reduces inflammation in the intestines, protecting it from the development of cancerous tumors, and also prevents the development of tumor cells in the ovaries, contributing to their self-destruction. (Photo: Shutterstock).